Brazilian Carrot Cake with Chocolate Topping
Easy to make! This traditional Brazilian Carrot Cake recipe is a great alternative for the traditional carrot cake. A fluffy cake coated with a thin layer of chocolate topping.
Adjust servings
Ingredients
Cake
- 2 cups carrot - cut into small pieces (aprox. 3 carrots)
- 3 eggs
- 1 cup vegetable oil - neutral flavour
- 1 ½ cups sugar
- 2 cups all purpose flour
- 1 tbsp baking powder
- pinch salt
- butter + all purpose flour - or greasing and flowing the cake tray
Chocolate Topping
- 2 tbsp butter
- 1 cup chocolate powder
- 4 tbsp sugar
- ½ cup milk
Instructions
For the Cake
- Preheat the oven to 180ºC. Grease the baking tray with butter, sprinkle with flour and remove the excess.
- In a large bowl, sift the flour, baking powder and salt.
- In a blender, add the carrots, oil, eggs and sugar. Beat until completely smooth.
- Transfer the ingredients from the blender to the bowl with the dry ingredients.
- Mix everything gently with a fouet or spatula until you get a homogeneous mixture, without too many lumps of flour.
- Transfer the dough to the baking tray.
- Bake for approx. 45 min (Test it: the cake is ready when you stick a toothpick in the middle of the cake and it comes out clean )
- Remove the cake from the oven and wait 10 min to remove from the pan and/or put the icing on.
For the chocolate topping
- Bring a medium saucepan to medium heat. Add butter, chocolate, sugar, stir well until melted
- Add the milk and stir until it boils.
- After boiling, wait another 4 minutes, stirring occasionally until it thickens.
- Remove from the heat and pour it over the cake immediately.
- Wait for about 5 minutes and serve.
EQUIPMENT
Blender
Sieve
Measure cups
Mixing bowls
Cake Pan
Notes
- Can be made in a traditional (rectangular or circular) baking tray. But, it also gets beautiful in a Bundt cake pan.
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