Brazilian Carrot Cake with Chocolate Sauce Topping
This Brazilian Carrot Cake with Chocolate Sauce topping is absolutely delicious and super easy to make! Yes, this is in fact a traditional Brazilian dessert, but not at all the spiced-up American version of carrot cake. This Brazilian version blends the carrots into the batter for a rich and moist cake that is not overly carrot-flavored or textured. It is vanilla-flavored, perfectly sweet, and while the carrot definitely gives this cake it's beautiful yellow-orange color, it only imparts a very subtle carrot flavor. Then, there is the chocolate sauce topping, which is rich, silky, and utterly delicious. It's not thick like a frosting or dense like a ganache. Rather, it's a sauce that sets up slightly on top of the cake.
1.5cupsCarrots, peeled and diced(about 10.5 ounces)
3Large eggs
1.5cupGranulated White sugar
1cupVegetable oilor other flavorless oil
1teaspoonVanilla extractIf you do not have, you can leave it out
2cupsAll purpose Flour, sifted
1tablespoonBaking powder, sifted
½teaspoonSaltKosher or table salt
Chocolate Sauce Topping
2tablespoonsButter, saltedUnsalted will work as well
½cupMilkI used 1%, but 2%, skim, or whole will work
¾cupUnsweetened Cocoa powder
¼cupGranulated White Sugar
Instructions
Cake Steps
Preheat the oven to 350 F degrees. Butter and flour your baking pan(s) and set aside.
In a large bowl, sift the flour, baking powder and salt. Set aside.
2 cups All purpose Flour, sifted, 1 tablespoon Baking powder, sifted, ½ teaspoon Salt
Into a blender, add the diced carrots, oil, eggs, sugar, and vanilla extract. Blend until smooth, with no pieces of carrot remaining.
1.5 cups Carrots, peeled and diced, 3 Large eggs, 1.5 cup Granulated White sugar, 1 cup Vegetable oil, 1 teaspoon Vanilla extract
Whisk the liquid mixture from the blender into the dry ingredients in the large bowl. Continue mix until everything is blended evenly.
Pour the carrot cake batter into your buttered and floured pan(s). Place on the center rack in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. NOTE: if you use two 8-9 inch round pans, cooking time is less, so check the cakes starting at 30 minutes.
Chocolate Sauce Topping Steps
While the cake is baking, you can prepare the chocolate sauce. Preheat a medium-sized saucepan on medium heat. Add the butter to melt. Once melted, add the sugar, cocoa powder, and milk. Whisk until completely melted and smooth. Bring to a simmer and let cook for 4-5 minutes until thick. Remove from the heat and let rest for 3-4 minutes.
2 tablespoons Butter, salted, ½ cup Milk, ¾ cup Unsweetened Cocoa powder, ¼ cup Granulated White Sugar
Pour over the cake while the sauce is still warm. If you prepared the sauce ahead, pour into a microwave safe bowl and then warm it up in the microwave for 10 seconds and then stir before pouring over the cake. Serve and enjoy!
Notes
Can this cake be left out at room temperature? You can leave this Brazilian carrot cake out at room temperature for 1-2 days, but beyond that, you risk bacteria.
Storing: When stored at room temperature, this Brazilian Carrot Cake recipe will last only 1-2 days. If stored in an airtight container in the refrigerator, it will last 5-7 days. If stored in an airtight container in the freezer, it will last 3-4 months.
Cupcakes: Bake cupcakes at 350 F degrees for about 20 minutes. Check to see if a toothpick inserted into the middle comes out clean. If not, add another 2-3 minutes and test another cupcake.
2 Round Pans: You can also make this cake in 8-9" round pans. In this instance, bake 350 F degrees for 25-30 minutes and then test. Add another 2 minutes if needed.
Bundt cake pan: In this instance, bake 350 F degrees for 35-45 minutes and then test. Add another 2-3 minutes if needed.