Brazilian Carrot Cake

Brazilian Carrot Cake

The best part about this cake is that it takes only one bowl! Just whisk the eggs, sugar, oil and vanilla together in a large bowl. Then add all of the dry ingredients (flour, baking powder, cinnamon) and carrots. The hardest part is waiting for it to bake! This recipe will make your whole house smell like fall with its spices and orange zest. It’s deliciously moist, sweet but not too sweet with just enough spice to keep you coming back for more. Plus it’s easy to whip up on any given weeknight when you’re feeling overwhelmed by all things holiday preparation- because let’s be honest – there are always more things to do than there are days left until Christmas Eve 🙂

prep: 20 mins cook: 40 mins total: 60 mins Servings: 12 Yield: 12 servings

Ingredients:

¾ cup milk

2 cups white sugar

4 eggs

3 large carrots, peeled and thinly sliced

1 cup white sugar

2 cups all-purpose flour

1 tablespoon baking powder

1 cup cooking oil

1 cup instant hot chocolate mix

2 tablespoons butter or margarine

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 baking dish.

Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.

Bake in preheated oven until top springs back when lightly touched, about 40 minutes.

Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.

Nutrition Facts:

Per Serving: 529 calories; protein 5.7g; carbohydrates 77.7g; fat 22.7g; cholesterol 68.3mg; sodium 231.7mg.

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