Brazilian Carrot Cake with Chocolate Sauce
This classic Brazilian carrot cake recipe is one of my childhood favorites. It's easy to make, tastes super carroty and it's drizzled in a simple buttery chocolate sauce that cracks as it cools. It's such a great recipe to master! No fancy technique or equipment required - just a blender and a few simple ingredients you most likely already have at home.
Servings: 8 slices
Equipment
- blender
Ingredients
For the Cake:
- 2 large carrots peeled and cut into chunks (you should have enough to fill a liquid 1-cup measurer all the way to the top)
- 3 large eggs
- 1.5 cup granulated sugar
- ¾ cup vegetable oil (can also use canola oil)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- pinch salt
For the Chocolate Sauce:
- 2 Tbsp milk whole milk
- 1/3 cup granulated sugar
- 1 Tbsp cocoa powder
- 2 Tbsp butter
- pinch salt
Instructions
For the Cake:
- Preheat the oven to 350F
- Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
- Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
- Using a blender, crush the carrots
- Scrape the sides of the blender cup, then add the sugar and blend until creamy
- Scrape the sides of the blender cup, then add the oil and blend until smooth
- Crack the eggs into a small bowl, add the vanilla and whisk until combined
- Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
- Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
- Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
- Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
For the Chocolate Sauce:
- Add all ingredients to a small saucepan and bring to a simmer, whisking consistently.
- Pour the sauce over the cake while still warm
Bom Apetite!!!
Notes
You can also bake this recipe as cupcakes! Just line 18 cupcakes tins, fill liners 2/3 of the way full, then bake for 10-12 minutes, until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean. Cool the cupcakes in the tin on a rack for 5 minutes, then remove from the tin and cool on the rack completely.