PERFECT FOR EASTER! Or really, any day of the week….
This batter is for our everyday carrot cake in Brazil, which is usually smothered in chocolate sauce. Cream Cheese is not at all a Brazilian staple and more of an American tradition, so in attempts to blend our cultures, this is what this recipe is about. To seal the Dutch deal, we added pink muisjes to the mix because well, winecoach and I made a baby, and she’s all 3 cultures blended into one perfect little piece of big cheeked heaven!
If you’re confused, muisjes are these tiny sprinkle like balls that taste of licorice and are used in celebration upon arrival of a new baby. They make the in white pink and white blue and it is typically enjoyed on top of a crispy toast with butter. This is served when the household receives visitors to celebrate the new baby, so that’s what we’ll do when we come visit! At least for the first year of life, more than likely!
I initially created this fusion recipe to celebrate Alexandra’s first month “birthday” if you will, and now, every time I make it, it will mean something a little more in my heart.
Being Brazilian, I grew up on this cake and it is my all time favorite. Growing up in the US, I’ve fallen in love with cream cheese frosting, so making a lighter version has been a great addition to my recipes. Marrying a Dutch man and incorporating his cuisine in our lifestyle is so important, especially as our family grows, so adding these muisjes is literally the icing on the cake to tie it all together. I hope enjoy this simple recipe with big taste!
BRAZILIAN CARROT CAKE MIX
- 3 large carrots, peeled and thinly sliced
- 3 eggs
- 1 cup cooking oil
- 1 1/2 cups cane sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
HEATHIER CREAM CHEESE FILLING
- 1/4-1/2 cup low fat cream cheese
- 1/4-1/2 cup Greek Yogurt
- 1/4 cup of condensed milk (healthier option, use honey or maple syrup)
- 1 tsp vanilla extract (optional)
- Colorful sprinkles – in this case we used pink muisjes
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 muffin pan or 9×13 baking dish or bundt cake.
- Place the carrots, eggs, and oil in a blender or bowl of a food processor until batter is homogeneous.
- Add sugar until well blended, followed by flour. Batter will be thick, so scrape the corners of the blender and help it out.
- Add the baking powder and pulse. Pour the batter into the prepared baking dish.
- Bake in preheated oven until cooked through, about 30-35 minutes for muffins and 40-45 minutes for cake.
- While the cake is baking, make the frosting!
- Mix all ingredients together, cover it up and add it to the fridge to cool.
- Once cupcakes are ready, allow them to cool for at least 20 minutes before frosting them.
- Sprinkle with muisjes if you got them, Otherwise use colorful sprinkles of your choice and enjoy!
These make awesome Easter inspired cupcakes that can also be made anytime of the year! As I said, in Brazil we use this batter for our everyday carrot cake needs, usually topped with chocolate sauce. I personally love this cake naked! No frosting at all with a good cup of coffee or tea. Delicious!
Click HERE for the HEALTHIER VERSION of this Carrot Cake.
SEE THE VIDEO BELOW TO LEARN HOW IT’S MADE! Subscribe to our YouTube channel!
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