Everyday KitchenSearch all recipes

Brazilian/Peruvian · Baking

Brazilian Carrot Cake

Non-vegMedium

Diet: Non-veg

Brazilian Carrot Cake is a Brazilian/Peruvian dish. Blend carrots finely so the cake has an even crumb.

Prep
20 min
Cook
45 min
Rest, soak, marinate or chill
30 min
Total
95 min
Servings
10
Difficulty
Medium
Cuisine
Brazilian/Peruvian
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Brazilian Carrot Cake. The photograph uses a ring mould and chocolate sprinkles; this recipe uses a round tin and a chocolate glaze.
The photograph uses a ring mould and chocolate sprinkles; this recipe uses a round tin and a chocolate glaze. Representative photograph of Brazilian Carrot Cake. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 10

Cake

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; blender; skewers; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Blend · About 7 min

  1. Heat oven to 180°C / 350°F. Blend carrots, eggs, oil and sugar from 300 g carrots, chopped, 3 eggs, 180 ml neutral oil, 220 g sugar, 280 g plain flour, 12 g baking powder until smooth; fold in flour and baking powder.

    Check: Look for this result: smooth; fold in flour and baking powder.

Bake · About 45 min

  1. Pour into a lined 23 cm tin and bake 40–45 minutes until a skewer is clean. Cool 30 minutes.

    Check: Look for this result: a skewer is clean.

Glaze · About 5 min

  1. Simmer 25 g cocoa powder, 80 g sugar, 40 g butter, 80 ml milk 5 minutes, stirring, and pour over cake.

Tips

  • Blend carrots finely so the cake has an even crumb.
  • Judge Brazilian Carrot Cake by the texture and doneness signs in its steps. Your pan and heat affect how long Brazilian Carrot Cake takes to cook.

Substitutions

  • Use sunflower or another neutral oil rather than strongly flavoured oil.

Storage

  • Cool Brazilian Carrot Cake promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Brazilian Carrot Cake in the fridge within one hour. Keep Brazilian Carrot Cake at 4°C / 40°F or colder and eat within two days.
  • If Brazilian Carrot Cake contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Brazilian Carrot Cake must reach 74°C / 165°F when reheated. Serve Brazilian Carrot Cake straight from the fridge if it is a chilled cake.

Make ahead

  • Prepare the measured ingredients for Brazilian Carrot Cake one day ahead. For Brazilian Carrot Cake, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Brazilian Carrot Cake on the day of serving.

FAQ

What matters most when making Brazilian Carrot Cake?

Blend carrots finely so the cake has an even crumb.

What can I substitute in Brazilian Carrot Cake?

Use sunflower or another neutral oil rather than strongly flavoured oil.

Can I prepare Brazilian Carrot Cake ahead?

Prepare the measured ingredients for Brazilian Carrot Cake one day ahead. For Brazilian Carrot Cake, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Brazilian Carrot Cake on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes