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Brazilian Carrot Cake

A delightful Brazilian Carrot Cake with a tender crumb and chocolate topping, perfect for celebrations and sharing moments with loved ones.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Brazilian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 medium medium carrots, peeled and cut into pieces
  • 1 cup sunflower oil Can be substituted with canola or coconut oil.
  • 4 large eggs
  • 2 cups brown sugar
  • 2 cups whole wheat flour May be substituted with gluten-free flour blend.
  • 1 tablespoon baking powder
  • 1 pinch sea salt
For the Topping
  • 1 cup cocoa powder
  • 1 can evaporated milk
  • 1 tablespoon margarine

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F) and grease a 22 cm pan with margarine and a dusting of flour.
  2. Blend the carrots, sunflower oil, and eggs until smooth.
  3. In a large bowl, mix together brown sugar, whole wheat flour, baking powder, and sea salt.
  4. Fold in the carrot mixture until the batter is free of lumps.
Baking
  1. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Making the Topping
  1. While the cake bakes, whisk together cocoa powder, evaporated milk, and margarine in a saucepan over medium heat until thickened.
Finishing Touches
  1. Once the cake has cooled, unmold it onto a serving plate and pour the chocolate topping over it.
  2. Let it rest briefly before slicing and serving.

Notes

For serving, dust with cocoa or add whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.