• Marcela Hernoux

Brazilian Style Carrot Cake

This recipe is a Brazilian version of the classic carrot cake. When I moved to Ireland, there were many things that surprised me and were made differently, as expected. The Anglo Saxon version of the carrot was surprisingly good, but when I think about carrot cake, it's the Brazilian one that comes to my mind. I'm really glad to share this one now, because I have many friends in Ireland who don't know that, so here we go.

Carrot cake for tea time

For those who have never tried it, I highly recommend giving it a go, you won't regret it! It tastes so much like carrots (unlike the Irish version which is spiced with cinnamon) and the chocolate topping is so complementary! For those who already know it, try this recipe cause that's my dairy free version and it tastes sooooooo good. Enjoy it!



3 medium sized carrots or 2 large ones

3 eggs

1/2 cup of olive oil

1 1/2 cups of sugar

2 cups of self raising flour (you can substitute 1/2 cup of flour by oats to make it more nutritional)

1 tsp of baking powder

1 good pinch of salt

For the chocolate topping

1 of cup oat milk (or any of your preference)

2 tbsp (full) of cocoa powder

2 tbsp (full) sugar (if you use drinking chocolate omit the sugar)

Start by pre-heating the over at 160 C. Peel and slice the carrots. Put them in a blender with the olive oil and pulse until you have a very smooth paste. Add the eggs and the sugar and blend for 4-5 minutes. In a separate mixing bowl, mix the dry ingredients (flour, baking powder and salt - also the oats if you're using them). Add the carrots mixture to the dry ingredients mixing well with a whisk, so the mixture doesn't have any lumps. You can use a hand mixer, too. Pour the batter into a tin lined with oil spray and flour (or parchment paper), and bake it for around 40 minutes or until a toothpick inserted comes out clean (there will be variation depending on the over).

To make the chocolate topping, place all the ingredients in a sauce pan and simmer mixing constantly until it reduces and becomes thicker. Pierce the top of the cake with a fork and pour the topping still warm.

And finally, serve it and eat it, eat it and eat it!

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