Go Back
Brazilian Carrot Cake

Brazilian Carrot Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 medium carrots (about 250g), peeled and roughly chopped
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 can sweetened condensed milk
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon salted butter

Method
 

  1. Preheat oven to 350°F (180°C) and grease a 9-inch pan. Blend carrots, oil, eggs, and sugar until smooth. Sift in flour, baking powder, and salt, then pulse just until combined.
  2. Pour batter into the pan and bake 35 to 40 minutes, until a toothpick comes out with moist crumbs. Cool in the pan on a rack.
  3. In a saucepan over medium heat, stir condensed milk, cocoa, and butter constantly until glossy and thickened, about 5 minutes.
  4. Poke holes in the warm cake with a fork, pour the warm topping over it, and let it set 15 minutes before slicing and serving.

Notes

The chocolate topping will look thin when you pour it but firms up as it cools; do not be tempted to overcook it. If you prefer a thicker fudge layer, cool the cake completely and spread the thickened sauce on top instead of pouring it warm.