-
-
My review
Brazilian Carrot Cake
CookingMama
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 529 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 529 calories; 22.7 g fat; 77.7 g carbohydrates; 5.7 g protein; 68 mg cholesterol; 232 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2028 Ratings
-
-
-
-
-
Most helpful positive review
4/15/2008
I am also Brazillian and I make this cake all the time. Yes the icing is supossed to be absorved by the cake. It makes it really moisty but ugly..lol.If you dont want to do that for the icing yo...
Most helpful critical review
3/4/2008
Good cake but I was disappointed that just like the other reviwer, the icing was absorbed, it looked weird but it tasted good. I'm also from Brazil and it has been probably over 10 years since I...
Most helpful
Most positive
Least positive
Newest
4/15/2008
I am also Brazillian and I make this cake all the time. Yes the icing is supossed to be absorved by the cake. It makes it really moisty but ugly..lol.If you dont want to do that for the icing yo...
2/14/2008
Okay, I will try to update this when/if I ever try it again ... but my first foray into making this did not go well. Actually, it tasted great (hence the 4 stars), but it looked like ... well, ...
3/30/2009
First of all...I am not from Brazil! I have never had this type of carrot cake and I made it as a lark. Secondly, I admit that I toyed with the recipe a bit. I didn't want a huge amount of cake ...
3/4/2008
Good cake but I was disappointed that just like the other reviwer, the icing was absorbed, it looked weird but it tasted good. I'm also from Brazil and it has been probably over 10 years since I...
10/2/2010
Yummy! Soft and moist, and a really lovely light orange color. I only had half the amount of milk, so could only make a half batch of the icing. I left out the sugar- I didn't think it neede...
11/16/2007
I just loved! I'm from Brazil but I live in the US per 4 years now... and I'll tell you, was 4 years without a delicius carrot cake till today! Taste just like home! Thank you!!!!
5/8/2013
For the icing, start by putting a can of table cream in the freezer for an hour; this will separate the thick part from the watery part, which you'll want to dump so your icing won't be watery. ...
9/12/2011
Yum, reminds of the time I spent in Brazil. I just couldn't get the chocolate on top right. I used unsweetened coco, perhaps I should have used something like Nestle Quick.
9/3/2010
I have Brazilian neighbors and they said this was better than her mothers! They couldn't get enough of it and ate the whole thing in 2 days!