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carrot cake on white plate

Brazilian Carrot Cake Recipe

Delicious Brazilian Carrot Cake recipe: Moist, flavorful cake with chocolate glaze. Family favorite. Easy steps, no grating carrots.
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Prep Time:20 minutes
Cook Time:40 minutes
Course: Dessert
Cuisine: Brazilian
Keyword: blender, carrot, chocolate, Easy, Quick
Servings: 12 servings
Author: Claudia Genschow

Equipment

  • 1 blender
  • 1 9x13 nonstick cake pan
  • 1 silicone spatula
  • 1 small sauce pan
  • 1 large bowl

Ingredients

cake

  • 220 g 2-3 medium carrots, peeled and chopped: we will be using raw carrots.
  • 3 large eggs: Ideally these should be at room temperature.
  • 1/4 cup vegetable oil or any neutral oil
  • 240 g all-purpose flour
  • 370 g granulated white sugar
  • 1 tablespoon baking powder

chocolate glaze

  • 2/3 cup sugar
  • 2 tablespoons cocoa powder
  • 160 g unsalted butter
  • 1 tablespoon of water
  • 1 tablespoon instant coffee powder

Instructions

Cake

  • First things first, preheat your oven to 350°F (175°C),
  • grease with butter and flour a rectangular 9x13 nonstick cake pan.
  • In your blender, throw in those chopped carrots, eggs, and vegetable oil. Blend until you've got a smooth, orange mix.
  • In a large bowl, sift together the flour, sugar, and baking powder. Gently pour in the carrot mixture and mix until smooth. No need to overmix the batter as it will result in a stiff cake. (Remember to use a rubber spatula to scrape everything off your blender and into your large bowl. )
  • Pour batter into the prepared pan. Bake it, in your preheated oven, for roughly 40-50 minutes or until a toothpick comes out clean.
  • Once the cake's done, let it cool down on a wire rack.

Chocolate Glaze

  • Once your cake has cooled down to room temperature you can work on the chocolate glaze. In a small cup or bowl mix 1 tablespoon of instant coffee with 1 tablespoon of hot water until the coffee dissolves
  • In a small saucepan, mix up the cocoa powder, sugar, butter, water, and instant coffee. Cook it on low heat, keep stirring, and in about 3-5 minutes after it starts bubbling, you'll have a thick, velvety glaze.
  • The grand finale – pour that warm chocolate glaze all over your cake. Me? I like to dump it right in the middle and then gently tilt the pan so it can spread all over the top of the cake. But if you're feeling artsy, grab a knife and spread it around. Just remember, work fast before the chocolate cools and sets.