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–+ servings
Brazilian Carrot Cake

Deliciously Moist Brazilian Carrot Cake You’ll Love

Experience the delightful taste of Brazilian Carrot Cake, a moist treat with a rich chocolate glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Brazilian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 medium carrots chopped, fresh
  • 4 eggs room temperature
  • 1 cup vegetable oil can substitute with coconut or avocado oil
  • 1 cup sugar adjust to taste
  • 1.5 cups all-purpose flour or gluten-free blend
  • 1 tablespoon baking powder ensure it’s fresh
For the Chocolate Glaze
  • 1 can sweetened condensed milk can substitute with heavy cream
  • 0.5 cups cocoa powder opt for high-quality
  • 1 cup milk whole or plant-based alternatives
  • corn syrup or agave optional for sheen

Equipment

  • Blender
  • 9x13-inch baking pan
  • Mixing Bowls
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. Blend chopped carrots in a blender until smooth, then add eggs, vegetable oil, and sugar. Blend until well combined.
  3. In a mixing bowl, sift together flour and baking powder.
  4. Gently fold dry ingredients into the carrot mixture until just combined.
  5. Pour the batter into the greased pan and bake for 35 to 40 minutes. Check for doneness with a toothpick.
  6. Prepare the chocolate glaze by combining condensed milk and cocoa powder in a saucepan over low heat. Stir until melted and smooth.
  7. Remove the cake from the oven, cool for 10 minutes, then pour the chocolate glaze evenly over the cake.
  8. Let the cake cool completely before slicing and serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

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