Brazilian carrot cake

Want to travel?

We know that trips will not be for now. So why not to travel thanks to the kitchen! When I went to Brazil in addition to the landscapes, I fell in love with Brazilian cuisine. And this is were I discover there famous carrot cake. This is a must there and this cake will comfort you and make you travel without leaving your home. 🙂

Normally this cake is served with a brigadeiro ganache. A ganache with the taste of the national delicacy of Brazil. I find it really too sweet, so I opted for a classic ganache.

If you are interested in the brigadeiro ganache recipe, I put it below!

Little tips

The oil: I advise you to take vegetable oil which is a fairly neutral oil, and which will have no aftertaste. I do not recommend canola oil because it makes the cake taste like fried stuff.

Equipment

You will need a blender to make this cake. Indeed, all the ingredients except the flour are mixed together.

The brigadeiro ganache recipe

• A box of condensed milk
• 3 tbsp unsweetened cocoa
• 1 tbsp of butter (about 15g)
• 250 ml (1 cup) of liquid cream
• 100 g (3.5 oz) chocolate

Put everything in a saucepan and stir until combined. Simmer until the mixture thickens.

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Yield: 10 servings

Brazilian carrot cake

Print

Temps de préparation: 15 minutes

Temps de cuisson: 40 minutes

Total Time: 55 minutes

Ingredients

For the cake

• 225 ml oil
• 250 g sugar
• 350 g carrots
• 4 eggs
• 1 tbsp baking powder
• 400 g all-purpose flour

Chocolate ganache

• 250 ml heavy cream (minimum 35%)
• 1 tbsp sugar (optional)
• 15 g butter
• 200 g chocolate

Instructions

1. Preheat the oven at 180°C /350°F
2. Cut into pieces the carrots and put them in a blender. Add the oil, eggs, and sugar and blend on full power.
3. Once everything is well mixed, transfer to a bowl then incorporate the flour with a whisk or a spatula.
4. Place the preparation in a buttered and floured mold.
5. Cook 40 minutes at 180°C /350°F

Chocolate ganache

1. Heat the cream and the sugar.
2. As soon as it boils, add the chocolate and mix well so that everything is homogeneous.
3. Incorporate the butter.

Mounting

1. Once the cake cools, pour the ganache over it.

Notes

Cups & oz

225 ml oil = 3/4 cup + 3tbsp = 8 floz

250 g sugar = 1 1/4 cup = 8.8 oz

350 g carrots = 12.3 oz

400 g all-purpose flour = 3 cups = 14 oz

250 ml heavy cream = 1 cup = 8.8 floz

15 g butter = 0.5 oz

200 g chocolate = 7 oz

Have you tried this recipe ?

Show me yours and share a pic on Instagram ! @ptitbiscuitmtl