Brazilian carrot cake with chocolateHomemade Brazilian carrot cake with chocolate
A carefully written homemade recipe with exact quantities, clear timing and practical guidance for a reliable result.
This complete localized version preserves every ingredient, group and cooking stage of the Brazilian recipe, including the essential texture cues, resting time and safe handling guidance.
Ingredients
Batter
Batter and glaze
Batter
Chocolate glaze
Preparation
Prepare the pan
Preheat the oven to 180 °C. Grease and flour a 23 cm round cake pan. Combine the flour and baking powder in a bowl.
8 minutesBlend the carrots
Blend the carrots, eggs, oil and 240 g of the sugar for 4 minutes, until no pieces remain.
5 minutesFinish the batter
Pour the blended mixture over the flour and fold gently just until smooth. Transfer to the pan.
5 minutesBake
Bake for 40 to 45 minutes, until a skewer comes out clean. Wait 15 minutes, then unmold.
45 minutesMake the chocolate glaze
Boil 60 g of sugar, the cocoa, butter and 60 ml of water for 4 minutes, stirring. Spread over the cooled cake.
6 minutes
Substitutions
A carefully written homemade recipe with exact quantities, clear timing and practical guidance for a reliable result.
Storage
Cool promptly and store covered in the refrigerator.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
