Brazilian Carrot Cake
A classic Brazilian Carrot Cake made with blended carrots and topped with a smooth chocolate frosting, offering a tender crumb and rich cocoa finish.
Calories:
Ingredients
- 2 cups grated carrots about 4 medium carrots
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Frosting
- 1 cup unsweetened cocoa powder
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Chocolate sprinkles optional
Instructions
- Preheat the oven to 350°F and grease and flour a cake pan thoroughly, making sure all corners are coated.
- Blend the grated carrots, sugar, vegetable oil, and eggs in a blender until the mixture is completely smooth.
- Whisk together the flour, baking powder, and salt in a large bowl until evenly combined.
- Gradually stir the carrot mixture into the dry ingredients, mixing gently just until combined.
- Pour the batter into the prepared pan and smooth the top so it bakes evenly.
- Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the frosting by heating the sweetened condensed milk, butter, and vanilla over low heat until thickened, then whisk in the cocoa powder until smooth.
- Spread the warm frosting over the cooled cake, add chocolate sprinkles if desired, and let it set before slicing.