Description
This Brazilian Carrot Cake with Chocolate Glaze is a deliciously moist treat highlighted by its rich chocolate topping. Made with fresh carrots and simple ingredients, it’s perfect for any occasion as an easy, homemade dessert.
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.
- Blend the chopped carrots, large eggs, vegetable oil, and granulated sugar in a blender until smooth, about 60 seconds.
- In a large bowl, whisk together all-purpose flour, baking powder, and salt.
- Pour the blended mixture into the bowl of dry ingredients and fold together until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan and bake for 24-28 minutes, until a toothpick comes out clean.
- In a medium saucepan over medium heat, combine sweetened condensed milk, cocoa powder, and butter. Stir until smooth and bubbling, about 5 minutes.
- Stir in evaporated milk and simmer for another 2-3 minutes, until the glaze thickens slightly.
- Remove from heat and add dark chocolate chips, stirring until melted and glossy.
- Let the cake cool in the pan for about 10 minutes before pouring the warm chocolate glaze over the top and adding chocolate sprinkles. Allow the glaze to set before slicing.
Notes
Ensure the carrots are blended smoothly for the best cake texture.
Allow the cake to cool slightly before adding the glaze to help it set better.
You can use any type of chocolate sprinkles for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 329
- Sugar: 30g
- Sodium: 197mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 78mg