Description
A moist and fluffy Brazilian Carrot Cake topped with a rich chocolate glaze, perfect for any occasion.
Ingredients
- 2 cups chopped raw carrots (about 10 oz)
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup (or honey/agave)
- 2-3 tbsp milk (optional, to thin glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan or a Bundt pan of your choice.
- In a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until smooth.
- Add the sugar to the blender and pulse to mix.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Pour the wet carrot mixture into the dry ingredients and stir gently until just combined.
- Pour the batter into your prepared pan and bake for 30-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool for about 15 minutes before glazing.
- For the chocolate glaze, melt the chocolate, butter, and corn syrup over a double boiler. Gradually add milk to reach your desired consistency.
- Pour the warm glaze over the cake and let it set before serving.
Notes
Serve with coffee or tea; can be garnished with berries or mint.