Brazilian Carrot Cake

PREP TIME 15

COOK TIME 35

TOTAL TIME 50

10 servings

With minimal ingredients and a blender or food processor, you can quickly whip up the batter.

Ingredients

⅓ cup (85ml) heavy cream (whipping cream)
1 cup (200 g) chocolate chips or baking chocolate chopped into small pieces. (See note 3)

Instructions

Line an 8 inch (20cm) round baking pan with parchment paper. Grease the sides with butter or use cooking spray.
Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).

Mix the flour, baking powder and salt together in a large bowl and set aside.
2 cups (240g) all purpose flour, 1 Tablespoon baking powder, ¼ teaspoon salt

Add oil, carrots, eggs, sugar and vanilla extract in a blender or food processor and blend until smooth
1 cup (218 ml) vegetable oil, 2 cups (300g) sliced or diced carrots, 2 large eggs, 1 cup (200 g) white granulated sugar, 1 teaspoon vanilla extract
Pour the blended carrot mixture into the bowl containing the flour mixture.
Use a spatula to stir until just combined and there are no visible specks of flour.
Pour the batter into the baking pan
Bake for 30-35 minutes 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. (See note 4)
Remove from the oven and leave to cool in the baking pan for about 10 minutes. (See note 5)
Then turn the cake out onto a wire rack to cool completely before frosting.

Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Add the chocolate, then let it sit for 5 minutes to gently soften the chocolate.
⅓ cup (85ml) heavy cream, 1 cup (200 g) chocolate chips or baking chocolate chopped into small pieces.
With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted.
Spread over the top of the cooled cake.

Brazilian carrot cake with the chocolate topping can sit out at normal room temperature, tightly covered in an airtight container, for 2 to 3 days. You can also store it in the fridge for up 5 days,
To freeze: Let cool completely, then wrap (without the chocolate topping) in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw in the fridge overnight and then apply the chocolate topping.

Recipe Notes

1.Please ensure you're using baking powder, not baking soda, in this recipe. Baking soda can alter the taste and texture of the cake.

Also, make sure to use a level tablespoon of baking powder, not a heaped one. Incorrect measurement can impact the texture and rise of the cake.

2. This recipe makes a thick spreadable chocolate topping.

If you prefer a thinner, more pourable chocolate frosting texture instead of the thick spreadable one in the images above, then simply substitute the ⅓ cup (85 ml) in the recipe with ½ cup (120 ml) of heavy cream.
You can use it as a drizzle or you can let it sit at room temperature to cool and thicken.

3.For this recipe I used dark baking chocolate.

You can use milk baking chocolate instead for a sweeter flavor and lighter color if you prefer.
Remember to get baking or cooking chocolate, not regular eating chocolate for your ganache.
Regular eating chocolate contains other ingredients like fillers or shortening. This can create a grainy effect in the frosting.

4. If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.

5. Allow the cake to cool in the pan for a bit before removing it. If you do not wait, you risk the cake cracking when you lift it.

Nutrition