Dessert
Brazilian carrot cake
This Brazilian-style carrot cake uses blended carrots for a moist, tender crumb, rather than grated pieces. It's an oil-based cake, which helps keep it soft and ensures it stays fresh for a few days. Once baked, the cake gets a generous pour of a simple, shiny cocoa drizzle that soaks right in, adding a rich finish.
Method
4 steps · 45 min total
- 01
Prepare Tin and Batter
Start by preheating your oven to 180°C/160°C fan/gas 4. Oil and line the base of a 20cm springform cake tin.
In a large bowl, whisk together the flour, sugar, and baking powder, then set it aside. Combine the oil, carrots, and eggs in a blender and blitz until the mixture is completely smooth, with no visible carrot chunks. Pour these wet ingredients into the dry mixture, stirring gently until just combined and smooth.
- 02
Bake the Cake
