Description
This Brazilian Carrot Cake with Chocolate Glaze is a delightful treat, featuring a unique blend of carrots and chocolate. Its moist texture and sweet glaze make it perfect for any gathering or a quick 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) and grease a 9×13 inch baking pan.
- In a blender, combine the chopped carrots, eggs, vegetable oil, and granulated sugar. Blend until smooth, about 60 seconds.
- In a large bowl, mix the flour, baking powder, and salt together.
- Pour the blender mixture into the bowl with dry ingredients. Fold gently until just combined.
- Pour the batter into the prepared pan and bake for 24-28 minutes or until a toothpick comes out clean.
- In a saucepan, combine sweetened condensed milk, cocoa powder, and butter over medium heat. Stir until smooth, about 5 minutes.
- Add evaporated milk and simmer while stirring for 2-3 minutes until the glaze thickens.
- Remove from heat and stir in dark chocolate chips until melted and glossy.
- Let the cake cool in the pan for about 10 minutes, then pour the chocolate glaze over the warm cake and top with sprinkles.
- Allow the cake to cool completely before slicing.
Notes
For a richer flavor, use high-quality dark chocolate chips.
Ensure the cake is warm when glazing to help the glaze soak in better.
Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg