Brazilian Carrot Cake
RECIPE: BRAZILIAN CARROT CAKE
Brazilian Carrot Cake is not only beautifully bright but so soft, moist, fluffy and divine. Drizzled with melted dark chocolate, it makes a perfect dessert or enjoy some with coffee.
I’d come across the recipe years ago and had jotted it down. Then, had forgotten all about it. Generally, if I’m not with family for my birthday, it does not occur to my hubby to order a cake! I’d actually been dropping hints that there are quite a few ladies in our apartment complex who bake and sell cakes, one is my neighbor. However, come 20th Feb there is no cake!
So the hunt for an easy peasy cake began as I knew my other neighbor’s kid would be expecting a birthday cake from Mayuri Aunty! A plain vanilla cake, or a passion fruit and coconut one. Was flicking through the pages of my recipe book and Brazilian Carrot Cake popped up! Happiness, as I had all the ingredients at hand.
It Is a Traditional Cake
Also known as Bolo de Cenoura in Portuguese, this Brazilian Carrot Cake is very simple to make and is usually served with coffee. Its a common cake baked in Brazil. Actually, it is so different from the usual carrot cakes we know where you see specks of grated carrot and usually frosted with cream cheese. This cake is a beautiful yellowish orange in colour and you’ll barely taste the carrot. In Brazil this carrot cake is not baked specifically for Easter but you can. Its just too delish.
My Kids Asked What Present I Wanted
At 59, there’s not much I want in the way of presents. Of course will never say no to some props for my food photography. My reply to them was I just want to be with my family, that will be the most treasured gift of all. Having said that, when the huge bouquet of flowers with lilies arrived, it made me happy. As hubby sometimes says the simples things make me happy 🙂
Some Cakes to Check Out:
- Egg free Wheat Christmas Cake
- Orange Saffron Semolina Cake
- Easy Christmas Cake
- Pistachio and Rose Cake
- Eggless Chocolate Banana Bundt Cake
- Coffee and Walnut Cake
- Chilli Avocado Chocolate Cake
- Eggless Chocolate Cake
- Jamaican Toto Coconut Cake
- Eggless Upside Down Mango Cake
- Fig Lemon Cake
- Eggless Mango Chocolate Cake
- Eggless Upside Down Pineapple Cake
Some Tips before you Bake the Cake
- Sift the flour with baking powder and salt at least twice. This will help in the cake turning out fluffy.
- Its best to weight the carrots instead of using cup measurements. The amount of carrots used contributes to the softness of the cake.
- Blend oil, carrots, sugar and eggs till you get a nice creamy mixture.
- When you add the dry ingredients, mix gently till just incorporated into the liquid. Over mixing will result in a dense cake.
- Don’t be tempted to open the oven when the cake is baking, as it will collapse. If you want to check if its done, then perhaps just 5 or 10 minutes before the indicated baking time but definitely not before that.
- Don’t be in a hurry to remove the cake from the pan once its baked. Allow it to cool in the pan for at least 10-15 minutes.
Can it be baked without eggs?
When I posted the photo of the cake on my Instagram the first question I received is that does it have eggs. When I replied yes, I was asked if it can be baked eggless. Well, truthfully I wouldn’t try as here the eggs play an important part in the softness, fluffiness and overall rise of the cake. Without eggs it would not be a Brazilian Carrot Cake.
Do I have to use a bundt pan?
- Not really, I just thought the cake would look a bit more festive if I baked it in the bundt pan. And anyway I hadn’t used it in a long time.
- You may use a 9 inch round cake tin.
- Or use a 9 X 13 inch rectangle pan.
Don’t omit it! It makes the cake taste so different.
- I used melted dark chocolate. But there are other types of chocolate topping you may use.
- Chocolate Glaze :
½ cup unsweetened cocoa powder
⅓ cup sugar
⅓ cup water
1 tbsp butter
Mix all the ingredients in a pan. Put the pan over medium heat and continue stirring till it begins to boil. Keep stirring till the sauce begins to leave the bottom of the pan. Take the pan off the heat and allow it to cool.
- Or use normal chocolate butter icing.
Quantity of Sugar
There are so many Brazilian Carrot Cake recipes and each has a varying amount of sugar. Some use only 1 cup others 1¾. Feel free to use how much you want. I used 1½ and since I paired it with dark chocolate, it was perfect for us. However, if I were to use chocolate glaze or chocolate icing then I would reduce the amount to 1 cup.
Ingredients Required For Brazilian Carrot Cake
- Carrots – peeled and chopped or grated. I grated them to make the blending process easier.
- Eggs – large ones at room temperature.
- Sugar – caster sugar. Use more or less depending on how sweet you want the cake to be.
- Vegetable Oil – use any vegetable oil. I used sunflower oil.
- All purpose flour – plain flour
- Baking Powder – as the leavening agent
- Salt – to balance the sweetness
- Dark Chocolate – grated or broken into small pieces
- Butter – to add a bit to the melted chocolate . Optional.
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BRAZILIAN CARROT CAKE
FOR THE CAKE:
- 300 g carrots (approx.2 cups grated) peeled, chopped or grated
- 4 medium eggs
- 1½ cups sugar
- 1 cup vegetable oil
- ¼ tsp salt
- 2 cups plain flour, all purpose flour
- 1 tbsp baking powder
FOR THE CHOCOLATE TOPPING:
- 100-150 g dark chocolate broken into small pieces
- 1 tbsp butter
PREPARATION OF BRAZILIAN CARROT CAKE
- Preheat the oven to 180°C.
- Grease the bundt pan or any pan you are using with some butter or oil.
- Dust it with some flour. Tap out the excess flour.
- Sift flour and baking powder at least twice.
- Add oil, eggs, carrots, sugar and salt into a blender jug.
- Process the mixture till it becomes creamy. This will take about 1-2 minutes.
- Pour the liquid mixture into a large bowl.
- Add flour and mix gently till all the flour is incorporated into the liquid.
- Pour the batter into the prepared tin.
- Bake for 50 minutes or till the top is golden brown and a skewer inserted in the middle of the cake comes out clean.
- Take the cake out of the oven and allow it to cool down in the pan for at least 15 minutes.
- Gently remove the cake from the pan. Use a spatula to run around the edges to loosen the cake from the pan.
- Cover with a plate upside down. Hold the plate and pan with both hands and flip it over.
- The cake should drop onto the plate easily.
PREPARATION OF THE CHOCOLATE TOPPING:
- Take a heatproof bowl and a pan. The bowl should sit snuggly on top of the pan.
- Place the chocolate in a heatproof small bowl.
- Heat some water in a pan. Take it off the heat.
- Place the bowl on the pan. It should sit well without touching the hot water.
- Mix the chocolate with a spoon till it melts completely.
- Add butter and mix till it melts and is mixed completely into the melted chocolate.
- Brush the melted chocolate over the cake. I brushed it as I didn't want the chocolate to collect on the plate. Brushing it, meant that I got it on the cake. If the cake is round or rectangle, you can just pour the chocolate over it and spread it.
- Serve with coffee or on its own.
- Make sure you sift the flour and baking powder twice.
- Blend the liquid mixture and the carrots properly. Blend till creamy. No large carrot pieces should remain. That is why its better to grate it.
- Don't open the oven door while the cake is baking otherwise it will sink.
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A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
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