Brazilian Carrot Cake
This Brazilian Carrot Cake recipe is naturally sweet from carrots, fluffy, and coated with a thin layer of chocolate icing. Wonderful dessert and a nice alternative to the American carrot cake version.
Servings: 12
Ingredients
- 2 cups peeled sliced carrots (about 3 large carrots)
- 3 large eggs
- 1 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour , spooned and leveled
- 1/4 teaspoon kosher salt
- 1 tablespoon baking powder
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 6 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- Preheat oven to 350 degrees F. Coat a rimmed 15x10 pan with non-stick spray, making sure to get in the corners and sides.
- Place the raw sliced 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 completely before applying the glaze.
- Make the glaze: Set up a double boiler by simply placing a glass bowl on top of a saucepan that has an inch or so of simmering water. Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is melted, smooth, and glossy. (Alternately, you can do this in 30-second intervals in the microwave, stirring in between until smooth, but we find this has mixed results and sometimes the chocolate can scorch.)
- Pour over the cooled cake and allow to set.
- Cut into squares, serve, and enjoy!
Video
Nutrition
Calories: 364kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 85mg | Potassium: 298mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3814IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg