Description
Moist brazilian carrot cake brings classic Brazilian comfort to your dessert table. Simple ingredients combine for a delightful treat that satisfies sweet cravings with authentic flavor profiles. You’ll love this straightforward approach to traditional baking.
Ingredients
Scale
- 3 large eggs
- 3 medium carrots, peeled and chopped (250 g or 2 cups)
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (180 ml) vegetable oil
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1 pinch of salt
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) milk
- 2 tbsps unsweetened cocoa powder
- 1 tbsp unsalted butter
Instructions
- Prep Station: Position oven rack centrally and preheat to 180C (350F). Lubricate baking pan with oil and dust with flour, creating a non-stick foundation for the cake.
- Carrot Fusion: Pulverize carrots, eggs, and vegetable oil in a blender until transforming into a seamless, vibrant orange puree with zero visible fragments.
- Dry Ingredient Harmony: Sift flour, sugar, baking powder, and salt into a large mixing bowl. Whisk gently to create a uniform, aerated dry mixture that promises a light, delectable cake texture.
- Batter Choreography: Pour carrot puree into dry ingredients, using a spatula to merge components with minimal, deliberate strokes. Fold until achieving a cohesive batter without overmixing.
- Baking Performance: Spread batter evenly in prepared pan, then slide into preheated oven. Bake for 35-40 minutes, monitoring for a golden exterior and verifying doneness with a slender skewer that emerges clean.
- Cooling Ritual: Rest cake in pan for 10 minutes, then carefully transfer to a wire rack. Allow complete cooling to stabilize cake structure and prevent moisture retention.
- Chocolate Glaze Technique: Combine sugar, milk, cocoa powder, and butter in a saucepan. Stir continuously over medium heat until achieving a glossy, smooth consistency that promises decadent coverage.
- Final Flourish: Once cake has cooled and glaze slightly thickened, cascade chocolate mixture over the cake’s surface. Use a spatula to guide an even, tantalizing drizzle that elegantly coats the entire dessert.
Notes
- Master Carrot Puree Technique: Blend carrots, eggs, and oil until completely smooth with no visible carrot pieces for a silky, uniform texture that ensures even cake consistency.
- Prevent Cake Overmixing: Use gentle folding motions when combining wet and dry ingredients, stopping immediately once the batter looks homogeneous to maintain a light, tender crumb.
- Precise Baking Doneness Check: Insert a thin skewer into the cake’s center; it should emerge clean with just a few moist crumbs, indicating perfect moisture and preventing dry results.
- Glaze Application Perfection: Allow cake to cool completely before adding chocolate glaze, ensuring the surface is room temperature to achieve a smooth, glossy coating that sets beautifully without melting or running.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 11
- Calories: 305
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg