Brazilian Carrot Cake

Brazilian Carrot Cake

Ingredients:

  • 300 grams carrots, peeled and roughly chopped (~ 2 cups)
  • 3 eggs
  • 1 3/4 cups sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder

For the Topping:

  • 3 oz bittersweet chocolate, chopped
  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons butter
  • 1/3 cup heavy cream

Preparation:

  1. Preheat and Prepare the Pan:
    • Preheat your oven to 350°F and thoroughly grease a 10-inch bundt pan. Set aside.
  2. Make the Carrot Mixture:
    • In a blender or food processor, combine the chopped carrots, eggs, sugar, butter, oil, vanilla extract, and salt. Blend until the mixture is fully pureed and smooth.
  3. Mix the Batter:
    • Transfer the pureed carrot mixture to a large mixing bowl.
    • Add the flour and baking powder, gently mixing until just combined.
  4. Bake the Cake:
    • Pour the batter into the prepared bundt pan.
    • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for about 12 minutes, then invert it onto a serving plate and let it continue to cool while you prepare the topping.
  5. Prepare the Topping:
    • In a small saucepan, combine the chopped chocolate, sweetened condensed milk, and butter.
    • Cook over medium heat, whisking constantly for 8-10 minutes, until the mixture thickens.
    • Once thickened, stir in the heavy cream until fully incorporated.
  6. Finish the Cake:
    • Pour the warm chocolate topping over the cooled cake.
    • Allow the cake to set for at least 10 minutes before serving.

Enjoy your rich and moist Brazilian Carrot Cake!