Classic Brazilian Carrot Cake with Chocolate Glaze
For the Carrot Cake
For the Chocolate Glaze
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Wet Ingredients
In a blender, combine the chopped carrots, vegetable oil, and eggs. Blend until the mixture is completely smooth and uniform. Pour the blended mixture into a large mixing bowl.
Mix with Sugar
Add the granulated sugar to the blended carrot mixture in the bowl. well until the sugar is fully incorporated and the mixture is smooth.
Incorporate Dry Ingredients
Gradually add the all-purpose flour to the wet mixture, mixing with a until just combined. Then, add the baking powder and gently fold it into the batter until no dry streaks remain. Be careful not to overmix.
Bake the Cake
Pour the cake batter into a greased and floured rectangular baking pan (approximately 20x30 cm). Bake in a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) for approximately , or until a toothpick inserted into the center comes out clean.
Prepare the Chocolate Glaze
While the cake is baking, prepare the glaze. In a saucepan, combine the margarine, granulated sugar, and chocolate powder. Heat over low heat, stirring constantly until the margarine melts and the ingredients are well combined. Do not add milk yet.
Finish the Glaze
Once the margarine, sugar, and chocolate powder are melted and mixed, add the milk. Continue stirring over low heat until the glaze thickens slightly and becomes smooth and glossy. Remove from heat.
Glaze the Cake
Immediately pour the hot chocolate glaze over the warm, freshly baked cake. Use a spatula to spread the glaze evenly across the entire surface of the cake.
Cool and Cut
Allow the cake to cool for a few minutes until the glaze begins to set and form a slight crust. Then, use a knife to cut the cake into desired square or rectangular pieces. This helps create a perfect, slightly crunchy glaze.
Serve
Serve the carrot cake warm or at room temperature. Enjoy the moist cake with its delicious chocolate topping.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
Variations
Simple ways to adapt this recipe.
- For a less oily cake
Reduce the oil to 3/4 cup.
- Substitute margarine with butter inIngredient swap
Substitute margarine with butter in the glaze for a richer flavor.
- Add a pinch of cinnamonCustomise
Add a pinch of cinnamon or nutmeg to the cake batter for extra spice.
Helpful Tips
Small details that can improve the final result.
Your Notes
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