Description
This Brazilian Carrot Cake with Chocolate Glaze is a delightful treat featuring a moist carrot base with a rich chocolate topping. Perfect for any occasion, it’s made with simple ingredients and delivers an irresistible flavor that will keep everyone coming back for more. Enjoy this easy, homemade dessert that feels like a warm hug!
Ingredients
Scale
- 3 medium carrots (peeled and roughly chopped (about 10–11 oz))
- 4 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 14 ounces sweetened condensed milk (one 14 oz can)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter
- 1/3 cup evaporated milk
- 1/3 cup dark chocolate chips
- chocolate sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set it aside.
- In a blender, combine the carrots, eggs, vegetable oil, and granulated sugar. Blend until completely smooth, about 60 seconds, until the mixture is bright orange and frothy.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Pour the blended carrot mixture into the bowl of dry ingredients. Fold gently with a spatula or wooden spoon until just combined, ensuring not to overmix.
- Pour the batter into the prepared pan and bake for 24-28 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking or cooling slightly, combine the sweetened condensed milk, cocoa powder, and unsalted butter in a medium saucepan over medium heat. Stir constantly until smooth and bubbling, about 5 minutes.
- Stir in the evaporated milk and reduce the heat to medium-low. Continue simmering for another 2-3 minutes until the glaze thickens and coats the back of a spoon.
- Remove the saucepan from heat and stir in the dark chocolate chips until melted and the glaze is glossy and smooth.
- Take the cake out of the oven and allow it to cool in the pan for about 10 minutes. It's important that it's still warm to help the glaze soak in.
- Pour the warm chocolate glaze over the cake, spreading it evenly to the edges with a spatula. Top with chocolate sprinkles and let cool completely before slicing.
Notes
For a more intense chocolate flavor, use semisweet or bittersweet chocolate chips.
Ensure the cake is warm when adding the glaze for better absorption and a smoother finish.
Chocolate sprinkles can be substituted with crushed nuts for a different texture.
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 27g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg