An unusual Brazilian Carrot Cake. Simple and Delicious! You won’t find grated carrots, nuts, pineapple, or other dried fruits in it, and it isn’t layered or topped with a cream cheese frosting. The preparation is very simple and basically comes down to blending the ingredients and combining them with flour. The result is a beautiful, fluffy cake in a sunny colour — the shade of carrots, pumpkin, or autumn leaves… It’s also tempting to add some finely grated orange zest to the batter. The chocolate icing adds a touch of elegance.
Ingredients for the Brazilian carrot cake:
- 250 ml rapeseed or sunflower oil
- 220 g caster sugar
- 4 large eggs
- 3 medium carrots (approx. 330–350 g in total)
- 300 g plain flour
- 2 tsp baking powder
All ingredients should be at room temperature. Peel the carrots and cut them into slices.
Pour the oil into a bowl, add the sugar, eggs, and chopped carrots, and blitz with a blender until smooth. Sift the flour and baking powder directly into the mixture and whisk only until just combined – do not overmix.
Line the bottom of a 25 cm round tin with baking paper. Pour the batter into the tin.
Bake the Brazilian carrot cake at 170°C for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Once the cake has cooled completely, pour over the chocolate icing.
Ingredients for the chocolate icing:
- 200 ml milk
- 15 g butter
- 30 g honey or golden syrup
- 100 g dark chocolate, chopped
To make the icing, heat the milk, butter, honey, and chocolate in a saucepan over low heat. Stir until melted and smooth (about 5 minutes), creating a shiny icing.
Enjoy!
Recipe adapted from allrecipes.com.au,
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