Brazilian Carrot Cake Recipes

BRAZILIAN CARROT CAKE

Steps:

• 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.

BOLO DE CENOURA-BRAZILIAN CARROT CAKE

Steps:

• Preheat the oven to 375.
• In a blender combine eggs, sugar, oil, and carrots. Blend on high until all is combined and is a pureed mixture.
• Combine the blended mixture with the flour in a bowl. Mix in the baking powder.
• Pour batter into a cake pan and bake for about 30 minutes, or until a toothpick comes out dry.
• Meanwhile make the Chocolate Glaze.
• Combine all ingredients in a saucepan and cook over medium heat until it begins to boil, stirring constantly. It should be thick enough to coat the back of a spoon.
• When the cake is done let it cool. Once it is cool to touch, pour the chocolate glaze over it and let it harden a bit.
• Serve and enjoy.

BRAZILIAN CARROT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350F
• Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
• Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
• Using a blender, crush the carrots
• Scrape the sides of the blender cup, then add the sugar and blend until creamy
• Scrape the sides of the blender cup, then add the oil and blend until smooth
• Crack the eggs into a small bowl, add the vanilla and whisk until combined
• Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
• Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
• Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
• Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
• Add all ingredients to a small saucepan and bring to a simmer, whisking consistently.
• Pour the sauce over the cake while still warm

BRAZILIAN CARROT CAKE - BOLO DE CENOURA COM COBERTURA DE CHOCOLATE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Peel the carrots. Grate the carrots with a hand grater or by using the shredding blade attachment of a food processor. Add the vegetable oil and one egg to a food processor or blender with the grated carrots, and process until the mixture is very smooth.
• Transfer the mixture to a large bowl . Whisk in the remaining two eggs , the sugar, the salt and the vanilla. Add the flour and baking powder and stir until just mixed.
• Line 2 12-cup cupcake pans with paper liners. Divide the batter between the pans, filling them to just below the top of the paper liner. (There may not be enough batter to fill all 24 cups).
• Bake cupcakes for about 20 minutes, or until cupcakes have risen and a wooden toothpick inserted into the middle comes out clean.
• Remove from oven and let cupcakes cool on a rack.
• Prepare chocolate glaze: Add the cream, cocoa powder, water, sugar, and salt to a medium saucepan.
• Stir well and bring just to a simmer over medium-low heat. Simmer for about 5 minutes, stirring constantly until mixture becomes very shiny and slightly thickened.
• Remove glaze from heat and let cool for about 5 minutes. Whisk in vanilla.
• To glaze cupcakes: Turn a cooled cupcake upside down and dip the top of the cupcake into the warm glaze, covering the entire top and letting the excess glaze drip off before placing the cupcake back on a rack. The glaze will set as it cools. If the glaze cools off too much so that it's difficult to dip the cupcakes, just rewarm it gently on the stove over low heat.
• Cupcakes will keep in an airtight container for 2-3 days, or for about a week in the refrigerator. Makes 20 to 24 cupcakes.

BRAZILIAN-STYLE CARROT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
• Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
• Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
• 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.
• 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.

BRAZILIAN CARROT CAKE

Steps:

• 1. First prepare your pan. I used a normal round cake pan. I lined it with parchment paper on the bottom and on the sides so it's easier to take the cake out and you get a cleaner looking cake.
• 2. First we make the chocolate ganache. If you don't have glucose, then you can do what I did and make thick simple syrup. This makes the chocolate shiny^^ In a sauce pan and on low heat, bring to boil the sugar and water. The ratio should be 2:1. Occasionally stirring. I say boil on low heat because if the heat is too high, you will burn and quickly cook the sugar and end up with caramel. While that is going, cut your couveture chocolate into small pieces and put in a stainless steel bowl. Put the heavy cream in another sauce pot. Once the sugar liquid starts to boil, keep stirring for about 5 minutes, the liquid should be boiling but not burning or changing color. When done take it off the heat and set aside to cool, it will become slightly thicker than usual. When that's done cooling and thickening, pour it 1/3 (or 36g) of it in the heavy cream and bring to boil. When it's done boiling, pour it in the bowl with the chocolate and mix in the pieces of unsalted butter in 2-3 steps. You don't want to put them all in at once, you want to make sure that the pieces completely melt before you put the rest of the butter in. Once that's done, place it in a shallow pan, cover it with saran wrap, touching/covering the chocolate completely and place in fridge for 2-3 hours.
• 3. The Batter Pre-heat oven at 338 F. Two options
• 4. First option is to blend the eggs, carrots and oil in a blender into a puree (this is faster). Add vanilla essence after it's pureed.
• 5. Second Option: Clean and peel the carrots. Grate 2 of the carrots and then cut the other 4 into pieces. Place the carrots and the oil in a blender and puree it. Using an electric hand mixer, beat the eggs for about 5-6 minutes so that they get fluffy. I do this because it will let the cake be a bit fluffier than normal.
• 6. Next, pour 1/3 of the carrot mixer into the egg mix and gently mix in the ingredients. Then add a little bit more, mix, and add the last. I do this in steps so that you don't lose the fluffiness of the egg. Mix gently and you know you did it right when your batter has increased in volume. Add vanilla essence.
• 7. Sieve the cake flour, baking powder and sugar together. Add it to the carrot/egg mixture in 2-3 steps (I did it in 3 steps), to make sure there are no clumps and that the liquid absorbs the dry ingredients.
• 8. Put the batter in the cake pan and place in pre-heated oven for 40-45 minutes. Like always, ovens differ so times may vary. You can always use a toothpick to see if it's done.
• 9. Once it's done let it cool in the pan for about 15-20min. Then take it out of the pan and let it cool on a cooling rack for about 20min or so. You want the cake to be a little warm, but not cold and definitely not hot.
• 10. Take the ganache out of the fridge. You should have a nice chocolate glaze, if it's to stiff, put it in a bowl over a double boiler and warm it just a bit, not too much that it's completely melted. You want it so that it's spreadable and still cold. Spread the ganache over the carrot cake and you should see the cake to start to absorb the chocolate and if done right you will have it spilling down the sides.