Brazilian Carrot Cake

Tuesday, April 14, 2020

These are very different times indeed. I am naturally a homebody, so I don't mind being at home. But usually, I have it all to myself! Not now, though :D :D But here we are, everyone's at home, making the most of the situation by fattening the curve, not flattening, fattening! And there's no better way to contribute to that than with cake of course!

That it is Easter calls for a light and Spring-like cake. This Lemon Bundt Cake I made for our last Easter was divine, it deserves to be in my favorites. This time, I wanted carrot cake, so I tried my hand at a different kind - this one being a Brazilian / Portuguese version. It's soft and has this sponge-like texture, and it's coated in chocolate. Needless to say, the kids were sold on the chocolate alone.

Comes together so quickly with a blender and a bowl. The oil gives it a tender crumb, and there's no waiting for the butter to come to room temperature. And yes, it is amazing with that chocolate ganache coat - a double one at that. And a simple ring of chocolate eggs will give it that Easter look effortlessly. Easy peasy, oh so Easter-y.


360 g carrots
250 ml grapeseed (or any other unflavored oil)
4 eggs
400 g sugar
1 tsp vanilla extract
320 g flour
1 tbsp baking powder
1/2 tsp salt

Chocolate Ganache:
240 g chopped chocolate
240 ml heavy cream
3 tbsp butter
2 tbsp Grand Marnier (optional)


1. Preheat oven to 200°C / 400°F.
2. Butter a bundt pan, then coat with cornmeal (or sugar).

3. Place the carrots, oil, eggs, sugar, and vanilla extract in a blender, blend till smooth.
4. Sift the flour, baking powder and salt together in a large bowl.
5. Pour the carrot mixture onto the dry ingredients bowl and mix until just combined.
6. Bake for 35-40 minutes until a skewer comes out clean.
7. Cool in the pan for 10 minutes before inverting the cake into a cooling rack to cool completely.

8. Make the ganache by mixing the chocolate, cream and butter in a microwave safe bowl, and blitzing it in 10 second intervals.
9. Stir in the Grand Marnier. The orange notes complement the cake very well indeed.
10. Cool or add a bit more cream to reach desired pouring consistency.
11. Place the cooling rack over a large plate, pour chocolate ganache onto cooled cake.
12. Let set for 5 minutes in the fridge.
13. Scrape the extra chocolate on the plate back into the bowl, which will now be enough to pour another layer on the cake.
14. Decorate with chocolate eggs and pastel sprinkles.

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