Ninas Brazilian Carrot Cake Food

BRAZILIAN CARROT CAKE

Brazilian Carrot Cake image

A traditional favorite in my family, Brazilian carrot cake is very different from the American version. The popular cake is topped with homemade chocolate frosting, and perfect to serve with a glass of milk or tea.

Provided by CookingMama

Categories World Cuisine Recipes Latin American South American Brazilian

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

3 large carrots, peeled and thinly sliced
4 eggs
1 cup cooking oil
2 cups white sugar
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons butter or margarine
1 cup white sugar
1 cup instant hot chocolate mix
¾ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 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 : Calories 528.8 calories, Carbohydrate 77.7 g, Cholesterol 68.3 mg, Fat 22.7 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 231.7 mg, Sugar 58.7 g

NINA'S BRAZILIAN CARROT CAKE

Nina's Brazilian Carrot Cake image

Mixing the batter in a blender makes this cake super easy to pull off.

Provided by Nina

Categories Desserts Cakes Sheet Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 11

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup vegetable oil
2 cups white sugar
4 large eggs
1 ⅔ cups peeled and chopped carrots
1 cup whole milk
1 (3.5 ounce) bar bittersweet chocolate, broken into small pieces
2 tablespoons honey
1 tablespoon butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
Sift together flour, baking powder, and salt in a bowl.
Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.
Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.
Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.1 g, Cholesterol 66.9 mg, Fat 24.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 5.6 g, Sodium 268.6 mg, Sugar 41 g

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