Brazilian Style Carrot Cake
The holiday season may be behind us, but the effects of all those sugary treats have certainly stayed with me. I’m still craving a little sugar after meals, even though I usually try to keep my sugar intake low. Typically, I’d wait a couple of hours after eating before I dig into something sweet. Ah, the holidays—the gift that keeps on giving in the form of a sugar addiction (again).
Speaking of sweet and delicious, I recently tried a Brazilian-style carrot cake, which was so good. One of the best things about this cake is how simple it is to make. Use a food processor to blend the carrots and save time. This way gives the cake a vibrant carrot color, making it super pretty and appealing.
Comparing with Mexican Carrot Cake
As a fan of both Mexican and Brazilian cuisine, I couldn’t help but compare this cake to the classic Mexican carrot cake I’ve grown up enjoying. Mexican carrot cake often includes ingredients like pineapple, coconut, and nuts, creating a rich and textured dessert. While it’s a bit more labor-intensive due to the additional ingredients and steps involved. In contrast, the Brazilian-style carrot cake focuses on simplicity and ease. By blending the carrots into a smooth batter, you achieve a lighter, more uniform texture that lets the vibrant carrot flavor shine.
The traditional Brazilian recipe features a brigadeiro topping, a chocolatey layer that perfectly complements the moist carrot cake. While this topping gives a chocolate hint, I’ve been experimenting with some variations to keep things interesting. Next time, I’m planning to skip the brigadeiro and add a crunchy element, like chopped walnuts or pecans. The added texture would bring a delightful contrast to the smooth cake.
If you’re still craving something sweet after the holiday sugar overload, this cake is a perfect way to satisfy that craving without too much effort. Plus, experimenting with different toppings and mix-ins means you can personalize it to your liking.
Give this Brazilian-style carrot cake a try and let me know how you like it! What variations would you experiment with? I’d love to hear your ideas.
Ingredients
300 gr grated carrots
3 eggs
300g brown sugar
180 ml olive oil
2 tbp vanilla extract
180g Flour sifted
60g rice flour or cornstrach sifted
2 tbp baking powder sifted
Pinch of salt
For the chocolate frosting aka Brigadeiro
377 gr condensed milk
50 gr cocoa powder
Process
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
Blend Carrots, Eggs, and Oil:
In a blender, combine the chopped carrots, eggs, and olive oil.
Blend until you get a smooth mixture. This should take about 1-2 minutes, depending on the power of your blender.
Mix Dry Ingredients:
In a large bowl, whisk together the brown sugar, sifted all-purpose flour, sifted rice flour or cornstarch, sifted baking powder, and a pinch of salt.
Combine Wet and Dry Ingredients:
Pour the carrot mixture into the bowl with the dry ingredients.
Add the vanilla extract.
Stir gently with a spatula or a whisk until the batter is smooth and well-combined. Be careful not to overmix.
Bake:
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
For the Chocolate Frosting (Brigadeiro)
In a medium saucepan, combine the condensed milk and cocoa powder.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes
Assembly
Once the cake is completely cool, spread the chocolate frosting (Brigadeiro) evenly over the top.
You can use a spatula or the back of a spoon to create swirls and patterns on the frosting.
Cut into slices and serve.
Storage: Store any leftovers in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to a week.
