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Brazilian Carrot Cake Recipe

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★★★★★

5 from 109 reviews

A moist and flavorful Brazilian Carrot Cake, made with fresh carrots, eggs, sugar, and flour. This classic dessert is easy to prepare and baked to perfection, offering a sweet and tender cake perfect for any occasion.

Ingredients

Scale

Ingredients

  • 3 medium carrots, peeled and chopped (about 1 1/2 cups)
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup vegetable oil (commonly used in Brazilian carrot cake recipes)
  • 1 tablespoon baking powder
  • Pinch of salt

Instructions

  1. Prepare the Carrots and Batter: Place the peeled and chopped carrots, eggs, sugar, and vegetable oil in a blender. Blend until the mixture is smooth and well combined, forming the wet batter base.
  2. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to ensure even distribution of the leavening agent.
  3. Mix Wet and Dry Ingredients: Gradually pour the blended carrot mixture into the dry ingredients, stirring gently with a spatula or whisk until a smooth, consistent batter forms. Avoid overmixing to keep the cake tender.
  4. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
  5. Bake the Cake: Pour the batter evenly into the prepared baking pan. Place the pan in the preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a cooling rack. Serve plain or with the traditional Brazilian chocolate glaze for extra indulgence.

Notes

  • You can add a chocolate glaze topping by melting sweetened condensed milk, cocoa powder, and butter together for a classic Brazilian finish.
  • Ensure carrots are blended well to keep the cake moist but avoid chunks of carrot for smoother texture.
  • This cake keeps well for up to 3 days stored in an airtight container at room temperature.
  • For a healthier version, substitute part of the sugar with natural sweeteners and use whole wheat flour.

Keywords: Brazilian carrot cake, moist carrot cake, easy carrot cake recipe, traditional Brazilian dessert, simple baking recipe

Find it online: https://cookwithyana.com/brazilian-carrot-cake-recipe/