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Brazilian carrot cake

Unusual carrot cake – simple and delicious!  The Brazilian carrot cake is beautiful, fluffy and bright orange. The cake is very simple to make; it is basically just blending the ingredients and mixing them with flour. Coated with a thin layer of chocolate icing… What’s not to like? 😉

Ingredients for the Brazilian carrot cake:

  • 250 ml rapeseed or sunflower oil
  • 220 g caster sugar
  • 4 large eggs
  • 3 medium-sized carrots, a total of approx. 330 – 350 g
  • 300 g plain flour
  • 2 tsp baking powder

All ingredients should be at room temperature. Peel the carrots and cut them into slices.

Pour oil into a bowl, add sugar, eggs, chopped carrots, and blitz with a blender until smooth. Sift plain flour and baking powder directly into the mixture and mix with a whisk only to combine the ingredients, not longer.

Line the bottom of a 25 cm diameter tin with baking paper. Pour the batter into the tin.

Brazilian carrot cake bake at 170°C for about 40 minutes or until a stick inserted into the cake comes out dry. Take it out of the oven and cool. After the cake has cooled down, pour over a chocolate icing.

Ingredients for the chocolate icing:

  • 200 ml milk
  • 15 g butter
  • 30 g honey or golden syrup
  • 100 g dark chocolate, chopped

For the chocolate icing, heat the milk, butter, honey and chocolate in a saucepan over low heat. Stir until the ingredients dissolve (about 5 mins), creating a shiny icing.


Brazilian carrot cake

The source of the the recipe –, with my modifications.

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