Description
This Brazilian Carrot Cake is a moist, flavorful dessert featuring grated carrots blended into the batter for natural sweetness and moisture. Topped with a rich, creamy chocolate frosting made from sweetened condensed milk and cocoa powder, this cake offers a delightful twist on traditional carrot cake loved by many.
Ingredients
Scale
Cake
- 2 cups grated carrots (around 4 medium carrots)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Frosting
- 1 cup unsweetened cocoa powder
- 1 can sweetened condensed milk (approximately 14 oz)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Chocolate sprinkles (optional, for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until the mixture is smooth and evenly combined.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, unsweetened cocoa powder, and salt to ensure no lumps remain.
- Combine Mixtures: Gradually pour the blended carrot mixture into the bowl with dry ingredients. Stir gently until just combined, being careful not to overmix to keep the cake tender.
- Pour Batter into Pan: Transfer the batter to the prepared cake pan and smooth the top evenly using a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then remove it and place on a wire rack to cool completely before frosting.
- Prepare Chocolate Frosting: In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract. Stir continuously until the mixture thickens slightly.
- Add Cocoa Powder: Gradually whisk in the cocoa powder until the frosting is smooth and well combined without lumps.
- Frost the Cake: Once the cake is fully cooled, spread the chocolate frosting evenly over the top. Optionally, garnish with chocolate sprinkles for added texture and decoration.
- Serve and Enjoy: Slice the cake and serve to friends and family, or savor this rich and moist dessert on your own.
Notes
- Be careful not to overblend the wet ingredients to avoid a gummy texture.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Use fresh carrots for the best flavor and moisture.
- Chocolate sprinkles are optional but add a nice decorative touch and texture contrast.
- If unavailable, you can substitute vegetable oil with any neutral oil like canola or sunflower oil.
