Nina's Brazilian Carrot Cake recipe

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Ingredients

2 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup vegetable oil
2 cups white sugar
4 large eggs
1 ⅔ cups peeled and chopped carrots
1 cup whole milk
1 (3.5 ounce) bar bittersweet chocolate, broken into small pieces
2 tablespoons honey
1 tablespoon butter

Nutrition Info

478.2 calories
carbohydrate: 60.1 g
cholesterol: 66.9 mg
fat: 24.6 g
fiber: 1.3 g
protein: 5.8 g
saturatedFat: 5.6 g
servingSize: -
sodium: 268.6 mg
sugar: 41 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.

  2. Sift together flour, baking powder, and salt in a bowl.

  3. Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.

  4. Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.

  5. Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.

  6. Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.

Recipe Yield

1 cake

Recipe Note

Mixing the batter in a blender makes this cake super easy to pull off.

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