When I was a little boy, my mom always used make is cake for me, that is so far my favorite cake in the world.
it’s very simple and easy to make this recipe.
Did I mention you make the entire cake in a BLENDER? That’s right, I just toss everything in the blender. No KitchenAid, no hand mixer, just blend it up. Start by tossing sliced carrots in the blender. No need to even peel those carrots, just make sure to give them a good watch, first. These get completely pureed with eggs, oil, and sugar. A couple people in the comments asked if it was necessary to cook the carrots first and the answer is no! I just leave my blender on for a full minute to make sure the batter gets nice and smooth.
Then the dry ingredients go in. I like to just take a spatula and roughly hand mix the flour first and then give it a few pulses so it gets fully incorporated.
You get this beautiful orange carrot color!
That’s it! Pour it in either a 9×13 baking dish or a bundt pan.
It keeps that golden-orange color and bakes up soft and sweet.
Now the glaze I’m using isn’t traditional- it’s more of a what-Americans-have-in-the-pantry-and-fridge (ie: chocolate chips and butter). Most Brazilians I know make their chocolate glaze with a powdered chocolate mix, milk, sugar, and a little butter. It’s fairly thin and I wanted something a little richer.
Inside this cake is so (I’m gonna say it) moist. The carrots add the perfect subtle sweetness. If you didn’t know it had carrots in it, you probably wouldn’t guess it. It’s a really unique flavor, but not weird at all. It’s just sweet and soft and delicious.
Brazilian Carrot Cake Recipe
- 2 cups sliced carrots (about 3 large carrots)
- 3 large eggs
- 1 cup canola oil
- 1 3/4 cup white sugar
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- Chocolate Icing
- 1/2 cup semi-sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon corn syrup
- Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray OR butter and flour a budnt pan.
- Place carrots (no need to peel them), eggs, and oil in blender and blend until smooth. I suggest leaving the blender on for a full minute to make sure it’s nice and smooth. Add sugar and pulse to combine. Add dry ingredients and gently stir with rubber spatula and then blend until evenly distributed.
- Pour batter in prepared pan and bake for about 30-40 minutes (depending on your pan, keep an eye on it) and remove from oven with a skewer comes out with just a few moist crumbs attached.
- If using a budnt pan, let cool to just barely warm before inverting.
- To make glaze combine all ingredietns in double boiler (simply place a glass bowl over the top of a pot with a couple inches of simmering water in it) and stir until melted and smooth. Pour over cake and serve.