Brazilian Carrot Cake is a delightful dessert that combines the unique flavors of fresh carrots and rich chocolate, creating a moist cake that is sure to impress. This irresistible cake is not just a treat for the eyes but also for the palate, making it a popular choice for celebrations and gatherings. With its vibrant color and decadent taste, let’s dive into the world of this traditional Brazilian dessert.
Why You’ll Love This Brazilian Carrot Cake
This Brazilian carrot cake recipe is more than just a dessert; it’s an experience. Here are several reasons why you will adore this cake:
- **Moist** and fluffy texture that melts in your mouth.
- Rich chocolate frosting that enhances the natural sweetness of carrots.
- Easy to make, perfect for bakers of all skill levels.
- Can be customized with various toppings, such as cream cheese frosting or chocolate sprinkles.
- A great option for birthday parties and special occasions.
- Vegan and gluten-free variations available to cater to dietary needs.
This cake embodies the essence of Brazilian cuisine, making it a must-try for dessert lovers everywhere.
Ingredients for Brazilian Carrot Cake
Gather these items:
- 300 g peeled carrots, cut into chunks
- 3 large eggs
- 1.75 cups sugar
- 1 cup vegetable oil
- 1 pinch salt
- 2 cups flour, sifted
- 1 tablespoon baking powder, sifted
- 3 ounces bittersweet chocolate, chopped
- 1 can (14 ounces) sweet condensed milk
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream
- chocolate sprinkles
How to Make Brazilian Carrot Cake Step-by-Step
- Step 1: Preheat the oven to 350°F with a rack in the center. Butter and flour a 10-inch bundt pan and set it aside.
- Step 2: In the jar of a blender, combine the carrot chunks, eggs, sugar, oil, and a pinch of salt. Blend until the mixture is smooth.
- Step 3: Pour the blended mixture into a large bowl and gently stir in the sifted flour and baking powder.
- Step 4: Pour the batter into the prepared bundt pan and bake for about 50 minutes, or until a toothpick comes out clean.
- Step 5: Once baked, remove the cake from the oven and let it cool for 10 minutes. Invert it onto a cooling rack.
- Step 6: In a saucepan, combine the chopped chocolate, sweet condensed milk, and butter. Cook over medium-low heat, stirring for about 10 minutes until thickened. Add heavy cream and stir until smooth.
- Step 7: Transfer the cooled cake to a serving platter and pour the brigadeiro generously over the top. Optionally, sprinkle with chocolate sprinkles.
Pro Tips for the Best Brazilian Carrot Cake
Keep these in mind:
- Use fresh carrots for a naturally sweet flavor.
- Ensure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; stir just until combined for a light cake.
- For a gluten-free Brazilian carrot cake, substitute regular flour with almond flour or a gluten-free blend.
- Experiment with flavors by adding orange zest for a refreshing twist.
Best Ways to Serve Brazilian Carrot Cake
There are several delightful ways to serve this cake:
- Pair it with a dollop of cream cheese frosting for an extra indulgent treat.
- Serve slices with a scoop of vanilla ice cream for a delicious contrast.
- Top with fresh fruit for a refreshing and colorful presentation.
How to Store and Reheat Brazilian Carrot Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For reheating, simply warm individual slices in the microwave for a few seconds to enjoy that fresh-out-of-the-oven taste.
Frequently Asked Questions About Brazilian Carrot Cake
What’s the secret to perfect Brazilian Carrot Cake?
The secret lies in using fresh ingredients and not overmixing the batter. This ensures a moist texture that everyone will love!
Can I make Brazilian Carrot Cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it in an airtight container and frost it closer to serving time.
How do I avoid common mistakes with Brazilian Carrot Cake?
To avoid mistakes, measure your ingredients accurately and mix gently. This will help achieve a fluffy and moist cake without any dense spots.
Variations of Brazilian Carrot Cake You Can Try
Here are some fun variations to consider:
- Add chopped nuts for an added crunch.
- Make a vegan Brazilian carrot cake by substituting eggs with applesauce.
- Create a gluten-free version by using almond or coconut flour.
- Incorporate spices like cinnamon for a warm, aromatic flavor.
This Brazilian Carrot Cake is not only a treat for the senses but also a celebration of flavors and textures that encapsulate the heart of Brazilian cuisine. Whether you’re serving it at a birthday party or enjoying it as an everyday dessert, this cake is sure to be a hit!
For more delicious recipes, check out our latest recipes or try making Greek Chili Chicken Alfredo for a savory twist!
Learn more about the health benefits of carrots in this Healthline article.
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Irresistible Brazilian Carrot Cake with a Chocolate Twist
- Total Time: 80 minutes
- Yield: Serves 10 1x
- Diet: Vegetarian
Description
Irresistible Brazilian Carrot Cake with a Chocolate Twist
Ingredients
- 300 g peeled carrots, cut into chunks
- 3 large eggs
- 1.75 cups sugar
- 1 cup vegetable oil
- 1 pinch salt
- 2 cups flour, sifted
- 1 tablespoon baking powder, sifted
- 3 ounces bittersweet chocolate, chopped
- 1 can (14 ounces) sweet condensed milk
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream
- chocolate sprinkles
Instructions
- Preheat the oven to 350°F with a rack in the center. Butter and flour a 10-inch bundt pan and set it aside.
- In the jar of a blender, combine the carrot chunks, eggs, sugar, oil, and a pinch of salt. Blend until the mixture is smooth.
- Pour the blended mixture into a large bowl and gently stir in the sifted flour and baking powder.
- Pour the batter into the prepared bundt pan and bake for about 50 minutes, or until a toothpick comes out clean.
- Once baked, remove the cake from the oven and let it cool for 10 minutes. Invert it onto a cooling rack.
- In a saucepan, combine the chopped chocolate, sweet condensed milk, and butter. Cook over medium-low heat, stirring for about 10 minutes until thickened. Add heavy cream and stir until smooth.
- Transfer the cooled cake to a serving platter and pour the brigadeiro generously over the top. Optionally, sprinkle with chocolate sprinkles.
Notes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
