Brazilian Carrot Cake

    (29)
    1 hour

    This Brazilian carrot cake is not the carrot cake you're used to, but it is still absolutely delicious! It's easy to make and topped with a luscious homemade chocolate icing. Perfect with coffee or tea.


    23 people made this

    Ingredients
    Serves: 12 

    • 3 large carrots, peeled and thinly sliced
    • 4 eggs
    • 225ml vegetable oil
    • 400g caster sugar
    • 250g plain flour
    • 1 tablespoon baking powder
    • 2 tablespoons butter or margarine
    • 200g caster sugar
    • 125g instant drinking chocolate mix
    • 175ml milk

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish.
    2. 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 400g sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the mixture into the prepared baking dish.
    3. Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
    4. Meanwhile, make the icing by placing the butter, 200g sugar, instant drinking chocolate 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.

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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (20)

    0

    made this cake, it was still oven a hour later, would not cook and still soft inside. Made the chocolate topping but it would not set  -  06 Apr 2013

    by
    38

    I am also Brazillian and I make this cake all the time. Yes the icing is supossed to be absorved by the cake. It makes it really moisty but ugly..lol.If you dont want to do that for the icing you can get a bag of unsweeten chocolate chips. Melt it in a pan with butter. careful not to burn and spead it on top. The unsweeten chips will break up the sweetness of the cake a bit so its not so overwhelming and it will stay on top and look pretty.  -  15 Apr 2008  (Review from Allrecipes US | Canada)

    by
    10

    Okay, I will try to update this when/if I ever try it again ... but my first foray into making this did not go well. Actually, it tasted great (hence the 4 stars), but it looked like ... well, not good. When I put the icing on, it just was absorbed by the cake. If it was supposed to that, then great! But it looked pretty miserable. I made it for my daughter's school - I was supposed to bring something South American. Most was gone before I left, but I figure it didn't look appetizing. It was really moist and easy to make, though. Like I said, I will update when/if I try it again.  -  14 Feb 2008  (Review from Allrecipes US | Canada)

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