Description
Indulge in a moist and flavorful Brazilian Carrot Cake topped with a rich chocolate glaze. This recipe combines the sweetness of carrots with the decadence of chocolate for a delightful treat.
Ingredients
Scale
For the Cake:
- 2 cups chopped raw carrots (about 10 oz)
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup (or honey/agave)
- 2 –3 tbsp milk (optional, to thin glaze)
Instructions
- Prepare the Cake: Preheat the oven, blend carrots and eggs, mix with oil and sugar, fold in dry ingredients, bake until done.
- Make the Chocolate Glaze: Melt chocolate, butter, and corn syrup, stir in milk if desired, pour over cooled cake.
Notes
- You can add nuts or coconut flakes to the cake batter for extra texture.
- Adjust the sweetness of the glaze by adding more or less sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg