A carrot cake recipe, the Brazilian way

Fluffy, aerated and vibrant colour crowned with an irresistible chocolate sauce – sometimes crisp and firm; in others, creamy and shiny. The Carrot Cake formula works so well that it became the darling of the homemade recipes.

It is true that the popularity of carrot cake won as many fans as numerous versions. Everyone has their way of making it. It is such a maternal, homely, simple and quick recipe. The carrot cake is a favourite of adults and kids alike and the king of the children’s party and afternoon treats.

This simple, delightful and devoided of elaborate techniques cake is a hit of sunshine in rainy afternoons or mornings, and even at dawn when we are completely willing to gluttony.

The idea of including carrot in a desserts recipe is ancient. “In the Middle Ages, this was the simplest feature to sweeten batters, because these roots have high concentration of natural sugar, in the Middle Ages, when sugar was a rare and luxurious article, carrots were commonly used in cakes and desserts. “

In Britain, the carrot puddings began appearing in cookbooks in the eighteenth and nineteenth centuries, and the use of carrots on desserts was revived during World War II when sugar supplies became scarce. “They used raw roots. In addition to the carrot, potato, beets as well as parsnip and turnips.”

Always choose good quality ingredients, it is as important as the preparation. It’s known that some people add yogurt to obtain a moist cake and to intensify the carrot taste.

For the little ones, carrot cake has another advantage: introduce the vegetable in food. Children eat carrot cake, think it is tasty and tends to eat it in other ways.In Brazil, we usually don’t cover the carrot cake with cream cheese or butter frosting. We cover it with hot chocolate sauce!
Here is a traditional recipe with a not-so-traditional topping.


Carrot cake recipe, the Brazilian way

Easy
Serves: 8
time: approximately 55mins

Ingredients:
Cake
3 medium carrots scraped and roughly chopped (about 225g)
3 organic large eggs
1 cup flavourless oil (200ml) OR 4-5 spoons of unsalted butter at room temperature
2 cups  caster sugar (380g)
2 generous cups of plain flour (300g)
1 tablespoon baking powder
1 teaspoon of vanilla extract
1 pinch of salt
Butter for greasing
Flour for dusting

Chocolate sauce
1.5 cups of milk (300ml)
1.5 cups of caster sugar (300g)
2 spoons of dark chocolate
1 spoon of butter
1 small chilli cut lengthways – seeds scraped, optional
Toasted nuts for decoration

Method:
1) Pre-heat the oven at 180C (fan)
2) Grease and flour a mould. Reserve.
3) Blend really well the carrots, eggs, oil, and sugar. Reserve.
4) In a large bowl mix well: the flour, and baking powder. Add the wet mixture very well with a wooden spoon.
5) Pour the batter into the prepared mold.
6) Place it in the preheated oven and bake over medium heat (180C) for approximately 35-45 minutes, pending on the depth of the mold. Remove from oven, allow to cool for 15 minutes and unmold.
7) While the cake is baking, make the chocolate topping: Add all ingredients in a pan over medium heat until it all dissolves and thickens just a little bit. This process will take between 20-30minutes.
Keep an eye on the pan at all times and stir it every 5 minutes. Leave it to rest for 10 minutes before applying onto the cake.
8) The cake should be ready by now, with a fork prick the cake, so the sauce penetrates it. Pour the hot chilli sauce over the warm cake.  Decorate with toasted nuts. Enjoy it with a cup of coffee.  What a delicious treat! 

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10 Comments

  1. ana de jesus
    January 8, 2016 / 8:19 am

    I am from Portuguese origin and I have never seen a carrot cake like this. How fascinating.

  2. Jemma @ Celery and Cupcakes
    January 8, 2016 / 8:52 am

    I love your photography and this really looks delicious. I've never seen a carrot cake baked this way before.

  3. January 8, 2016 / 10:16 am

    Really pretty photos and interesting recipe for a carrot cake.

  4. Pasta Bites
    January 8, 2016 / 10:55 am

    how beautiful…! Might bake this weekend, and this looks delicious

  5. January 8, 2016 / 11:29 pm

    Looks lovely. What tray size (square/round) can this mix sit in…as I don't have a bundt tin.

  6. January 9, 2016 / 2:13 am

    Love this version! Have to try it soon.
    Happy 2016!

  7. January 9, 2016 / 5:39 pm

    Mmm I am loving the sound of this! Gorgeous flavours and beautiful photography too 🙂

  8. Andrew
    January 13, 2016 / 4:48 pm

    another very beautifully illustrated post – I note that I haven't been sent any of this cake, which I find most disappointing…

  9. Meeta K
    January 20, 2016 / 8:35 pm

    A wonderful post and carrot cakes are really the best. This one looks divine with the chocolate frosting. Like Andrew I would like a big slice please!

  10. January 20, 2016 / 9:20 pm

    Thanks Everyone! very kind comments indeed.
    Dini, you can square or rectangular cake pan (approx 20cm x 30cm) should work.
    Andrew and Meeta well you have to come over next time! R