This Brazilian carrot cake is completely different from the American carrot cake, and it’s so good you won’t believe it! The cake is moist and fluffy, with a beautiful yellow color, and topped with a creamy and delicious chocolate ganache!
There are just three simple tips to make sure the cake will be soft and fluffy:
1 – Don’t use more carrots than the recipe calls for, or the cake may become dense. I suggest using by weight because carrots vary in size.
2 – Stir the dry ingredients gently until just combined. Don’t overmix the flour.
3 – Make sure the baking powder is good because it will make the cake rise and become fluffy. To make the test, sprinkle about 1/2 teaspoon of baking powder in a glass of warm water. If it starts to fizz and bubble, the baking powder is active.
Prep time: 20mins | Cook time: 30mins | Yield: 9-12 servings
Step-by-Step Video Recipe:
Written Recipe:
Brazilian Carrot Cake
This Brazilian carrot cake is completely different from the American carrot cake, and it’s so good you won’t believe it! The cake is moist and fluffy, with a beautiful yellow color, and topped with a creamy and delicious chocolate ganache!
Ingredients
For the Cake:
- 1 cup (120g) All-purpose flour
- 3/4 cup (150g) Granulated sugar
- 2 tsp (8g) Baking powder
- 1/4 tsp (1g) Salt
- 2 large eggs at room temperature
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
- 125g of carrots (about 1 large) peeled and chopped into large pieces
For the Chocolate Ganache:
- 150g (about 1 cup) Milk chocolate, chopped or chips
- 1/3 cup (80g) Heavy cream (bring to room temperature)
Instructions
For the Cake:
- Line an 8in (20cm) square cake pan with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the flour, sugar, baking powder, and salt in a medium bowl. Set aside.
- Place the eggs, vegetable oil, and carrots in a blender. Mix for about 2 minutes until smooth.
- Pour the mixture into a large bowl. Sift the dry ingredients on top in two additions, stirring gently after each addition until just combined. Don’t overmix the flour.
- Pour the mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely at room temperature.
For the Chocolate Ganache:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Refrigerate for 20-30 minutes, stirring occasionally until thick and creamy.
- Unmold the cake and remove the parchment paper. Spread the ganache over the cake and sprinkle chocolate sprinkles on top.
Notes
You can store the cake at room temperature for one day. After that, keep refrigerated and remove from the fridge about 30 minutes before serving.
