Description
This Brazilian Carrot Cake is a moist, rich dessert combining fresh grated carrots with a luscious chocolate base and topped with creamy chocolate frosting. The unique addition of cocoa powder in both the cake and frosting delivers a deeply satisfying chocolate flavor that complements the sweetness of the carrots perfectly. Ideal for gatherings or a special treat, this cake offers a delightful balance of moisture, sweetness, and texture that you will adore.
Ingredients
Scale
Cake Ingredients
- 3 cups Grated Carrots (Fresh carrots yield the best flavor)
- 2 cups Sugar (Sweetens the cake)
- 1 cup Vegetable Oil (Keeps the cake moist)
- 4 large Eggs (Provides structure)
- 2 cups All-Purpose Flour (Forms the cake’s base)
- 1 tbsp Baking Powder (Helps the cake rise)
- 1 tsp Salt (Enhances overall sweetness)
- 1 cup Unsweetened Cocoa Powder (Delivers rich chocolate flavor)
Frosting Ingredients
- 1 can Sweetened Condensed Milk (Adds creaminess)
- 1/2 cup Butter (Contributes richness)
- 1 tsp Vanilla Extract (Enhances flavor)
- 2 tbsp Unsweetened Cocoa Powder (for frosting)
- Chocolate Sprinkles (Optional topping)
Instructions
- Cake Preparation: Preheat your oven to 350°F (175°C) and grease your baking pan to ensure the cake does not stick during baking.
- Blend Wet Ingredients: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs and blend until smooth. This creates the moist base for the cake.
- Combine Dry Ingredients: In a large separate bowl, whisk together the all-purpose flour, baking powder, unsweetened cocoa powder, and salt to evenly distribute the leavening agent and chocolate flavor.
- Mix Batters: Gently fold the carrot mixture into the dry ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
- Prepare for Baking: Pour the batter into the greased pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Allow the cake to cool in the pan for about 15 minutes to set, then transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: In a saucepan over low heat, combine sweetened condensed milk, butter, and vanilla extract. Stir continuously until the mixture thickens slightly.
- Add Cocoa to Frosting: Whisk in the cocoa powder until the frosting becomes smooth and uniformly chocolatey.
- Frost the Cake: Spread the frosting evenly over the cooled cake. Optionally, sprinkle chocolate sprinkles on top for added texture and decoration.
Notes
- Fresh grated carrots provide the best flavor and moisture for the cake.
- Use unsweetened cocoa powder for a rich chocolate taste in both cake and frosting.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Chocolate sprinkles on top are optional but add a nice decorative touch.
- For best results, use an oven thermometer to ensure accurate baking temperature.
