🥕Brazilian Carrot Cake

A vibrant and moist cake made by blending raw carrots into the batter, topped with a rich chocolate glaze — soft inside, glossy on top, and loved across Brazil for a reason.

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Bright, smooth, and made in a blender — this Brazilian carrot cake is pure simplicity. No spices, no fuss. Just sweet carrot, soft crumb, and a warm chocolate glaze that tastes like home.

📝 Ingredients (serves 6–8)

• 250 g carrots (about 2 medium, peeled and chopped)

• 200 g sugar (1 cup)

• 120 ml Extra virgin olive oil - mild flavor

• 3 eggs (150 g) at room temperature

• 200 g all-purpose flour

• 10 g baking powder

• Pinch of salt

🍫 For the chocolate glaze

• 100 g dark chocolate (min. 60%)

• 100 ml milk (or plant-based alternative)

• 30 g butter

• 2 tbsp sugar

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🍳 Instructions

1. Preheat & prepare the pan
   
   • Preheat oven to 180 °C (350 °F).

   • Line with Parchment paper or grease and flour a round baking pan.

2. Blend the wet mix
   
   • In a blender, combine chopped carrots, sugar, oil, and eggs.

   • Blend until completely smooth and vibrant.

3. Add dry ingredients

   
   • In a large bowl, sift flour, baking powder, and salt.

   • Pour in the blended carrot mixture.

   • Mix gently with a spatula until fully combined.

4. Bake
   
   • Pour the batter into the prepared pan.

   • Bake for 35–45 minutes or until a toothpick inserted comes out clean.

   • Let cool in the pan for 10 minutes, then unmold.

5. Make the glaze
   
   • In a saucepan over low heat, melt chocolate with milk, sugar, and butter.

   • Stir until glossy and smooth.

   • Pour the warm glaze over the cooled cake.

🌿 Kuisit Tip

For a shiny glaze that sets beautifully, let it cool just slightly before pouring — it should still be pourable but not runny. Perfect for slicing!