Traditional Brazilian Carrot Cake With Chocolate!

As kids, there were two culinary worlds for us: “healthy stuff” like vegetables on one side, sweet stuff on the other. You ate the former one to get the latter. We worked our way through the unloved broccoli casserole to get dessert, through purgatory to seventh heaven, you might say. That you could combine the two – unthinkable!

Today, as adults, we know that it is possible – and those who have not yet tried it, should do so as soon as possible! Our recipe offers a great opportunity to do so. We’ll show you how to make a delicious Brazilian carrot cake – with chocolate, of course!

What you need

For the dough

2 cups carrots, peeled
4 eggs
1 ½ cup sugar
1 cup vegetable oil
2 cups all-purpose flour, sifted
1 tablespoon baking powder
A pinch of salt

For the glaze

½ cup chocolate powder, sifted
⅓ cup sugar
1 tablespoon butter
⅓ cup water

And here’s how!

Preheat the oven to 350°F.

Butter the springform pan and dust with flour.

In a large bowl, add the baking powder to the flour and gently mix the ingredients. Set aside.

Put the eggs, oil, salt, sugar and peeled and chopped carrots in the blender and mix until a homogeneous mixture is obtained.

Pour the mixture into the large bowl with the flour and stir gently until the flour is completely mixed in.

Pour the batter into the springform pan and bake for about 50 minutes. Let the cake cool for 10-15 minutes before removing the springform pan.

To make the chocolate glaze, place the cocoa powder, sugar, butter and water in a small non-stick pan.

Over medium heat, stir the mixture constantly until it begins to boil.

Once it boils, continue stirring for another 1-2 minutes. Remove from heat as soon as the sauce begins to let go of the bottom.

Frost the cake with the chocolate glaze.

Did our carrot cake cure your childhood vegetable trauma? Tell us in the comments on Facebook!