Brazilian Carrot Cake Chocolate (Print Version)
# Ingredients:
→ Cake
01 -
250 g peeled and chopped carrots (about 3 medium)
02 -
3 large eggs
03 -
180 ml vegetable oil
04 -
300 g granulated sugar
05 -
250 g all-purpose flour
06 -
1 tablespoon baking powder
07 -
Pinch of salt
→ Chocolate Glaze
08 -
100 g granulated sugar
09 -
60 ml milk
10 -
2 tablespoons unsweetened cocoa powder
11 -
1 tablespoon unsalted butter
# Instructions:
01 -
Preheat oven to 180°C. Grease and flour a 23 x 33 cm baking pan or Bundt pan.
02 -
In a blender, process carrots, eggs, and vegetable oil until smooth and creamy.
03 -
Sift flour, sugar, baking powder, and salt into a large bowl.
04 -
Add carrot mixture to dry ingredients. Fold gently with a spatula until combined and no streaks of flour remain. Avoid overmixing.
05 -
Transfer batter to prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the centre comes out clean.
06 -
Let the cake cool in the pan for 10 minutes. Unmould and cool completely on a wire rack.
07 -
In a saucepan, combine sugar, milk, cocoa powder, and butter. Heat over medium, stirring, until boiling and slightly thickened, about 3–4 minutes. Remove from heat and cool for 2 minutes.
08 -
Spread warm chocolate glaze evenly over cooled cake. Allow glaze to set before slicing and serving.
# Notes:
01 -
For a glossy chocolate finish, incorporate a tablespoon of honey or corn syrup into the glaze.
02 -
When using a Bundt pan, ensure thorough greasing and flouring to prevent sticking.
03 -
Store in an airtight container at room temperature for up to three days.