Description
A moist and tender Brazilian Carrot Cake topped with a rich chocolate glaze, offering a delightful balance of flavors and a comforting dessert experience.
Ingredients
Scale
- 2 cups chopped raw carrots (about 10 oz)
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips
- 3 tbsp butter
- 1 tbsp corn syrup
- 2–3 tbsp milk (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease your 9×13-inch or Bundt pan using non-stick spray or butter.
- Blend the chopped carrots, eggs, and vegetable oil in a blender until smooth.
- Incorporate the white sugar and pulse just until mixed.
- Mix the flour, baking powder, and salt in a large mixing bowl.
- Combine the wet mixture with the dry ingredients and stir gently until just combined.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Cool the cake for about 15 minutes before transferring to a wire rack.
- Make the glaze by melting chocolate chips, butter, and corn syrup over a double boiler.
- Top the cooled cake with the chocolate glaze and let it set before slicing.
Notes
For a variation, consider adding spices like cinnamon, or folding in nuts for added texture. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg