Brazilian Carrot Cake


Active Time: 15 minutes

Total Time: 50 minutes

10 servings

Print recipe


Ingredients for Cake:

  • 300 g 10.6 ounces peeled carrots, cut into chunks
  • 3 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • Pinch of salt
  • 2 cups flour, sifted
  • 1 tablespoon baking powder, sifted

Ingredients for Chocolate Glaze:

  • 1/2 cup of melting chocolate
  • 2 tablespoons of butter
  • 1 cup confectioner’s sugar, sifted
  • 1 tablespoon of hot water


Instructions for Cake:

  1. Preheat oven to 350°F with a rack in the center. Place Twisted Loaf Mold onto Medium Perforated Baking Sheet and set aside.
  2. In the jar of a blender, combine the carrots, eggs, sugar, oil and salt. Blend until smooth. Pour the mixture into a large bowl and, using a hand whisk, gently stir the flour and baking powder, until no traces of flour remain.
  3. Pour the batter into mold and bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.
  4. Remove cake from oven and let it cool for 10 minutes.

Instructions for Chocolate Glaze:

  1. Add melting chocolate and butter to a bowl and microwave in intervals of 30 seconds.
  2. Use Mini Whisk to combine ingredients in between intervals adding small amounts of confectioner’s sugar and water each time.
  3. Chocolate glaze will be done when achieve smooth running consistency.
  4. Pour over cake and garnish as desired.

Enjoy cooking from our bon COOK kitchen to yours!

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