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Brazilian Carrot Cake with Chocolate Glaze
A tender Brazilian-style carrot cake finished with a simple glossy chocolate glaze.
- Yield
- 1 cake (24 cm) · 12 servings
- Prep
- 20 min
- Cook
- 45 min
- Resting / chilling
- 30 min
- Total time
- 1 h 35 min
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Ingredients
- 270 g peeled chopped carrot
- 150 g whole egg
- 180 ml neutral vegetable oil
- 280 g sugar for the batter
- 300 g wheat flour
- 12 g baking powder
- 2 g fine salt
- 120 g sugar for the glaze
- 30 g 100% cocoa powder
- 30 g unsalted butter
- 80 ml whole milk for the glaze
Method
- Preheat the oven to 180°C/350°F. Grease and flour a 24 cm round cake pan.
- Blend the carrot, eggs and oil until completely smooth.
- Add the sugar and blend only until combined.
- Transfer to a bowl and fold in the flour and salt with a whisk or spatula without overmixing.
- Fold in the baking powder last.
- Pour into the pan and bake for 40 to 45 minutes, until the center is set and a skewer comes out without raw batter.
- For the glaze, cook the sugar, cocoa, butter and milk over medium heat. Once boiling, cook for about 3 minutes while stirring.
- Spread over the warm cake and allow the glaze to set before slicing.
Presentation
Serve in slices with a thin, glossy layer of chocolate glaze.
Suggested pairing
Filter coffee, café au lait or black tea.
Storage
Store tightly covered for up to 2 days at cool room temperature or up to 5 days refrigerated.
Make ahead
Bake the cake one day ahead. Make the glaze a few hours before serving if desired.
Food safety
Use fresh intact eggs and bake the center fully. Refrigerate in very warm conditions.
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