BRAZILIAN CARROT CAKE
A traditional favorite in my family, Brazilian carrot cake is very different from the American version. The popular cake is topped with homemade chocolate frosting, and perfect to serve with a glass of milk or tea.
Provided by CookingMama
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
- Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
- Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
- Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 77.7 g, Cholesterol 68.3 mg, Fat 22.7 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 231.7 mg, Sugar 58.7 g
BRAZILIAN CARROT CAKE WITH CHOCOLATE SAUCE
This classic Brazilian carrot cake recipe is one of my childhood favorites. It's easy to make, tastes super carroty and it's drizzled in a simple buttery chocolate sauce that cracks as it cools. It's such a great recipe to master! No fancy technique or equipment required - just a blender and a few simple ingredients you most likely already have at home.
Provided by Aline Shaw
Categories Breakfast Dessert Snack
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F
- Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
- Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
- Using a blender, crush the carrots
- Scrape the sides of the blender cup, then add the sugar and blend until creamy
- Scrape the sides of the blender cup, then add the oil and blend until smooth
- Crack the eggs into a small bowl, add the vanilla and whisk until combined
- Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
- Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
- Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
- Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
- Add all ingredients to a small saucepan and bring to a simmer, whisking consistently.
- Pour the sauce over the cake while still warm
BRAZILIAN CARROT CAKE
Love carrot cake? Try this Brazilian-inspired take on the baking favourite, with a chocolate drizzle topping which takes it to new levels of deliciousness
Provided by Nicole Steinmeyer
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth.
- Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin.
- For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.
- Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top. Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath. Pour the drizzle over the cake in batches until it's all absorbed. You can reuse any drizzle caught in the tray or bowl. Most of the drizzle should be absorbed.
Nutrition Facts : Calories 559 calories, Fat 28 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
NINA'S BRAZILIAN CARROT CAKE
Mixing the batter in a blender makes this cake super easy to pull off.
Provided by Nina
Categories Sheet Cake
Time 1h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
- Sift together flour, baking powder, and salt in a bowl.
- Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.
- Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.
- Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.1 g, Cholesterol 66.9 mg, Fat 24.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 5.6 g, Sodium 268.6 mg, Sugar 41 g
NINA'S BRAZILIAN CARROT CAKE
Mixing the batter in a blender makes this cake super easy to pull off.
Provided by Nina
Categories Sheet Cake
Time 1h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
- Sift together flour, baking powder, and salt in a bowl.
- Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.
- Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.
- Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.1 g, Cholesterol 66.9 mg, Fat 24.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 5.6 g, Sodium 268.6 mg, Sugar 41 g
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