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Brazilian Carrot Cake Recipe

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★★★★★

4.9 from 51 reviews

This Brazilian Carrot Cake is a moist and flavorful dessert featuring a unique blend of grated carrots and a luscious chocolate frosting made from sweetened condensed milk and cocoa powder. The cake offers a sweet, rich taste with a soft crumb, perfect for any occasion.

Ingredients

Scale

Cake

  • 2 cups grated carrots (around 4 medium carrots)
  • 1 cup sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Frosting

  • 1 cup unsweetened cocoa powder
  • 1 can sweetened condensed milk (14 ounces)
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Chocolate sprinkles (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish to prevent the cake from sticking.
  2. Blend Wet Ingredients: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until the mixture is smooth and consistent to ensure even mixing of wet ingredients.
  3. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, cocoa powder, and salt to distribute the leavening agents and seasoning evenly.
  4. Combine Mixtures: Gradually pour the blended carrot mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture in the cake.
  5. Pour Batter: Transfer the batter into the prepared cake pan, smoothing the top with a spatula for even baking and an attractive finish.
  6. Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before frosting.
  8. Prepare the Frosting: In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract. Stir continuously until the mixture thickens slightly, creating a creamy base for the frosting.
  9. Add Cocoa Powder: Gradually whisk in the unsweetened cocoa powder until the frosting is smooth, glossy, and fully combined with no lumps.
  10. Frost the Cake: Once the cake has completely cooled, spread the chocolate frosting evenly over the top of the cake with a spatula. Optionally, garnish with chocolate sprinkles for added texture and decoration.

Notes

  • Be careful not to overblend the carrot mixture to preserve some texture.
  • Ensure the cake is completely cool before frosting to prevent the frosting from melting.
  • Chocolate sprinkles are optional but add a traditional Brazilian touch.
  • You can store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake pairs well with coffee or a glass of milk for dessert or an afternoon snack.

Keywords: Brazilian carrot cake, chocolate frosting, moist carrot cake, traditional Brazilian dessert, easy carrot cake recipe, sweetened condensed milk frosting

Find it online: https://todayfoodrecipe.com/brazilian-carrot-cake-recipe/