Moist Brazilian Carrot Cake
Brazilian Carrot Cake is a moist, blender-style carrot cake topped with a smooth chocolate frosting made from cocoa powder and sweetened condensed milk.
Calories:
Ingredients
- 2 cups grated carrots around 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
- 1 cup unsweetened cocoa powder for frosting
- 1 can sweetened condensed milk for frosting
- 2 tablespoons butter for frosting
- 1 teaspoon vanilla extract for frosting
- Chocolate sprinkles optional for garnish
Instructions
- Preheat the oven to 350°F 175°C and grease and flour the cake pan thoroughly.
- Blend the grated carrots, sugar, vegetable oil, and eggs until smooth.
- Whisk the flour, baking powder, and salt in a large bowl.
- Gently combine the carrot mixture with the dry ingredients until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool the cake in the pan, then transfer to a wire rack.
- Heat the condensed milk, butter, and vanilla over low heat until glossy.
- Whisk in the cocoa powder until smooth.
- Spread the warm frosting over the cooled cake and garnish if desired.