This Brazilian Carrot Sheet Cake is naturally sweet from carrots, fluffy, and coated with a thin layer of chocolate icing. The American carrot cake version doesn’t even compare!
Well, our perfect attendance record has come to an end. For Trevor, anyway. Haley still hasn’t missed a day ever. EVER, you guys. In seven years! And up until last week, Trevor hadn’t missed a day of school in five. Pretty incredible.
And no, I’m not one of those parents who sends their kids to school when they’re sick. I just have really healthy children. They take after Paul – immune systems made of steel.
But Trevor’s healthy streak ended last week with a 102 fever. Poor guy. Never lost his appetite though!
After four days of chicken noodle soup and my efforts to get vegetables in him, he was like, “Mom! Can I please have something else with carrots?!”
So I made cake. I am nothing if not resourceful. Lol.
Ya, I know it’s not healthy. But whatever. When your nine-year-old calls you over on day three of being relegated to the couch and says, “Mom. Thank you for taking care of me. I know you have work to do. I love you.” YOU MAKE YOUR KID A CAKE.
Now, just with a little head cold, he’s way better and back at school. Spirits high. And looking forward to coming home…because we all loved this Brazilian Carrot Sheet Cake so much that I made it again over the weekend. And there’s still a little left waiting for him.
We still love “regular” carrot cake, of course. But it just doesn’t even compare to this Brazilian version. A new family favorite, for sure!
- 2 cups peeled sliced carrots (about 3 large carrots)
- 3 large eggs
- 1 cup vegetable oil
- 1 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup semi-sweet chocolate chips
- 6 tablespoons unsalted butter
- 2 tablespoons honey
Preheat oven to 350 degrees F. Coat a 15x10 pan with non-stick spray, making sure to get in the corners and sides.
Place carrots, eggs, and oil in a food processor (or blender) and puree until smooth, about 1 minute. Add sugar and pulse to combine. Add dry ingredients and gently stir with rubber spatula and then blend until fully incorporated.
Pour batter into prepared pan and bake for about 25-30 minutes or until a skewer comes out with just a few moist crumbs. Allow to cool for 15-20 minutes.
To make glaze combine all ingredients in a microwave safe bowl. Microwave for 45 seconds and then in 10 second intervals, if necessary, until melted; stir until smooth and glossy. Pour over cake and allow to set.
Cut into squares and serve.
Leftovers will last at normal room temperature for 1-2 days, stored in a covered container. You can also store this in the refrigerator for up to 1 week, but try to seal the cut edges with plastic wrap or it will start to dry out.
adapted from Our Best Bites
Other carrot cake recipes you might enjoy!
Carrot Cake Smoothie – Belly Full
Carrot Cake Roll – Crazy for Crust
Carrot Cake Loaf – Saving Room for Dessert