Brazilian-Style Carrot Cake with Chocolate Sauce recipe

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Ingredients

2 cups white sugar
3 eggs
½ cup vegetable oil
3 carrots, quartered
2 cups all-purpose flour
1 tablespoon baking powder
½ cup white sugar
½ cup cocoa powder
6 tablespoons milk
2 tablespoons unsalted butter

Nutrition Info

437.8 calories
carbohydrate: 72.3 g
cholesterol: 62.6 mg
fat: 15.7 g
fiber: 2.1 g
protein: 5.6 g
saturatedFat: 4.1 g
servingSize: -
sodium: 172.7 mg
sugar: 50.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.

  2. Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender, blend until very smooth, about 5 minutes.

  3. Pour carrot mixture into a bowl, add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.

  5. Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.

Recipe Yield

1 10-inch cake

Recipe Note

Brazilian recipe for carrot cake. The chocolate sauce will harden and form a shell as it cools.

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