Description
A moist and vibrant Brazilian-style carrot cake made with blended carrots and topped with a rich chocolate glaze. Unlike American carrot cakes, this version is smooth and simple no nuts or spices.
Ingredients
Scale
- 3 medium carrots, peeled and chopped
- 3 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- For the chocolate glaze:
- 1/2 cup sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 2 tbsp butter
- 2 tbsp whole milk
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- 2. In a blender, combine chopped carrots, eggs, and oil. Blend until smooth.
- 3. In a large bowl, whisk together sugar, flour, baking powder, and salt.
- 4. Pour the blended carrot mixture into the dry ingredients and mix until fully combined.
- 5. Pour the batter into the prepared pan and smooth the top.
- 6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Meanwhile, make the chocolate glaze: In a small saucepan, combine sweetened condensed milk, cocoa powder, butter, and milk.
- 8. Cook over low heat, stirring constantly, until smooth and slightly thickened.
- 9. Once the cake is baked, let it cool slightly, then pour the warm glaze evenly over the top.
- 10. Allow glaze to set before slicing and serving.
Notes
- For best results, use very fresh carrots and blend thoroughly for a smooth texture.
- This cake is traditionally made without cinnamon, nuts, or raisins.
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Brazilian carrot cake, bolo de cenoura, chocolate glaze, blender cake