Description

Brazilian Carrot Cake is not just another dessert; it’s a vibrant celebration of simple ingredients transformed into something magical. In Brazil, this cake is often enjoyed as a birthday treat, but its popularity has spread far and wide due to its moist texture and decadent chocolate topping. I remember savoring this cake during a trip to Rio de Janeiro, where the blend of carrots and chocolate seemed just as lively and colorful as the city itself.

Ingredients

Scale

For the Cake:

3 cups finely grated carrots
2 cups sugar
1 cup vegetable oil
4 large eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

For the Chocolate Glaze:

1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter
1/4 cup milk

Optional Garnish:

Crushed nuts or coconut flakes

Include substitutions like gluten-free flour for a gluten allergy, which might slightly alter the texture.

Instructions

Preheat your oven to 350°F (177°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine grated carrots, sugar, and vegetable oil. Mix well. Beat in eggs one at a time.
Sift together flour, baking powder, and salt. Gradually add to the carrot mixture, stirring until just combined.
Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
For the glaze, combine sugar, cocoa powder, butter, and milk in a saucepan over medium heat. Bring to a boil, stirring constantly, and cook for 2 minutes. Pour over warm cake.
If desired, sprinkle with crushed nuts or coconut flakes while the glaze is still warm.

Notes

Ensure your carrots are finely grated to integrate smoothly into the batter, enhancing the cake’s moist texture.