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Brazilian Carrot Cake

A delightful harmony between earthy carrots and rich chocolate topping, this Brazilian Carrot Cake is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Brazilian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 medium carrots, peeled and cut into pieces For added moisture, consider using freshly grated carrots.
  • 1 cup sunflower oil Any neutral-flavored oil can be used.
  • 4 large eggs
  • 2 cups brown sugar For a deeper flavor, substitute half with coconut sugar.
  • 2 cups whole wheat flour Can substitute with all-purpose flour.
  • 1 tablespoon baking powder
  • 1 pinch sea salt
For the topping
  • 1 cup cocoa powder
  • 1 can evaporated milk
  • 1 tablespoon margarine

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease a 22 cm pan with margarine and dust lightly with flour.
  2. In a blender, blend the carrots, sunflower oil, and eggs until smooth.
  3. In a large bowl, whisk together the brown sugar, whole wheat flour, baking powder, and sea salt.
  4. Pour the carrot mixture into the dry ingredients and mix with a spatula until just combined.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Topping
  1. In a saucepan over low heat, combine cocoa powder, evaporated milk, and margarine. Stir until thickened and glossy.
  2. Once the cake has cooled, unmold it and pour the chocolate topping over the cake.
  3. Let it rest for a few moments before serving.

Notes

Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Freezes well.