Description
This Brazilian Carrot Cake with Chocolate Glaze is a delightful treat, combining the natural sweetness of carrots with a luscious chocolate topping. It’s simple to prepare, making it ideal for gatherings or a comforting dessert after dinner.
Ingredients
Scale
- 3 medium carrots, peeled and roughly chopped (about 10–11 oz)
- 4 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 14 ounces sweetened condensed milk (one 14 oz can)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter
- 1/3 cup evaporated milk
- 1/3 cup dark chocolate chips
- chocolate sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside.
- In a blender, combine the chopped carrots, eggs, vegetable oil, and granulated sugar. Blend until smooth and frothy, about 60 seconds.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Pour the blended carrot mixture into the bowl of dry ingredients. Gently fold the mixtures together until just combined, ensuring not to overmix.
- Transfer the batter into the prepared baking pan. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the chocolate glaze while the cake is baking. In a medium saucepan, combine sweetened condensed milk, cocoa powder, and unsalted butter. Cook over medium heat, stirring frequently until smooth and slightly thickened, about 5 minutes.
- Add evaporated milk to the saucepan and reduce heat to medium-low. Continue cooking for another 2-3 minutes until thickened again.
- Remove from heat and stir in dark chocolate chips until melted and glossy.
- Once the cake is done, let it cool in the pan for about 10 minutes. Then pour the warm glaze over the cake, spreading it to the edges with a spatula. Top with chocolate sprinkles.
- Allow the cake to cool completely before slicing for serving.
Notes
Ensure the carrots are blended completely for a smooth batter.
The glaze should be applied while the cake is still warm to ensure it soaks in nicely.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 329
- Sugar: 27g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg