Description
Irresistible Brazilian Carrot Cake That Will Wow Everyone!
Ingredients
Scale
- 2 cups grated carrots (fresh is best for flavor)
- 1 cup sugar (coconut sugar is a great substitution)
- 1 cup vegetable oil (swap with melted coconut oil for flavor)
- 4 large eggs (for vegan option, use flax eggs)
- 2 cups all-purpose flour (a gluten-free flour blend works)
- 1 tablespoon baking powder (ensures cake rises perfectly)
- 0.5 teaspoon salt (enhances flavor and balances sweetness)
- 1 cup unsweetened cocoa powder (for rich chocolate flavor)
- 1 can sweetened condensed milk (opt for dairy-free alternatives if needed)
- 2 tablespoons butter (vegan butter is a perfect choice)
- 1 teaspoon vanilla extract (enhances the frosting’s flavor)
- to taste chocolate sprinkles (to add festive touch to the cake)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round or rectangular cake pan.
- Blend grated carrots, sugar, vegetable oil, and eggs in a blender until smooth.
- Whisk together flour, baking powder, cocoa powder, and salt in a large bowl.
- Combine the carrot mixture with dry ingredients gradually, stirring gently until just combined.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Combine sweetened condensed milk, butter, and vanilla in a saucepan over medium heat and stir until thickened.
- Whisk in cocoa powder until smooth.
- Frost the cooled cake generously with the chocolate frosting.
- Optionally decorate with chocolate sprinkles.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg