Ingredients
Scale
- 3 medium carrots, peeled and chopped
- 3 large eggs
- 1 cup (240 ml) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 tablespoon butter (for glaze)
- 3 tablespoons cocoa powder
- 3 tablespoons sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) round or square cake pan.
- In a blender, add the chopped carrots, eggs, and vegetable oil. Blend until completely smooth (about 1–2 minutes).
- Pour in the sugar and blend again for a few more seconds until well combined.
- In a large bowl, whisk together the flour, baking powder, and a pinch of salt.
- Pour the carrot mixture into the bowl with the dry ingredients and gently fold until just combined.
- Pour the batter into your prepared pan. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
- In a small saucepan over medium heat, melt the butter. Stir in the cocoa powder, sugar, and milk. Cook, stirring constantly, until smooth and slightly thickened (about 2–3 minutes).
- While the cake is still slightly warm, pour the glaze over the top. Let it set before slicing.
Notes
Use fresh carrots for the best flavor and color. Don’t skip the blending step for a smooth batter. You can customize this cake with spices or even turn it into cupcakes!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Brazilian carrot cake, bolo de cenoura, chocolate glaze, easy carrot cake, blender cake