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BRAZILIAN CARROT CAKE

mayurisjikoni
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 a slice with some coffee.
5 from 13 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course cake, Dessert, Tea Time
Cuisine Brazilian
Servings 8

Ingredients
  

FOR THE CAKE:

  • 300 g carrots (approx.2 cups grated) peeled, chopped or grated
  • 4 medium eggs
  • 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

Instructions
 

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.

FINAL PREPARATION:

  • 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.

Notes

  • 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.
Keyword easy Brazilian Carrot Cake, traditional Brazilian Carrot Cake