Easy as 1, 2, 3! That Brazilian Carrot Cake…Have you tried it yet? People ask about the difference between and American style carrot cake and a Brazilian style, and the difference is the Brazilian version is a lot simpler. No walnuts, no spices, but to a Brazilian it is the best tasting cake! We also eat it without any frosting or only with a chocolate frosting, which can be prepared several ways.
The most common is the brigadeiro style “frosting” which you can find here. I’m sharing the recipe because I want you to have this type of happiness in your life. It’s just too simple and delicious!
BRAZILIAN CARROT CAKE
- 3-4 large carrots, peeled and thinly sliced
- 4 eggs
- 1 cup cooking oil
- 1.5 cups cane sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 baking dish or bundt cake.
- Process until carrots in a food processor until it is halfway in between a coarse and fine shred.
- Place half of the carrots, eggs, and oil in a blender, bowl (to use with a hand blender) of a food processor. Blend until homogenous.
- Pour the carrot mixture into a mixing bowl. Stir in sugar until well blended.
- Stir in the flour and baking powder; mix until well incorporated.
- Fold in the other half of the shredded carrots. Pour the batter into the prepared baking dish.
- Bake in preheated oven until cooked through, about 40 minutes-50 minutes depending on your oven and altitude.
- While the cake is baking, make the brigadeiro frosting, or to keep it ‘light’ enjoy as is, sand frosting! It is SO GOOD with coffee. Perfection.
- What else?? ENJOY!
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