Brazilian Carrot Cake
The difference between Brazil and American carrot cake is the ingredients and topping used. Brazil doesn't have the nuts or the spices, it's just straight carrots and the optional vanilla essence.
I tried this recipe after a parent had mentioned to me that her country (Brazil) has amazing carrot cake with chocolate! So she gave me the recipe and with a few adjustments on my side I think this carrot cake came out really good.
I also used the 2nd option for the batter and had the grated carrots b/c you can see the bits of it in the cake.
The one pictured has less flour hence why it's not as fluffy. But if you follow the original recipe to the left, you'll get a fluffier cake!
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- 250 g
- couveture chocolate
- 175 g
- heavy cream
- 36 g
- glucose or thick simple syrup
- 72 g
- unsalted butter cut in pieces
- 180 g
- 150 g
- whole eggs
- carrots, 2 grated and the rest chop in pieces
- 3 c
- cake flour (unbleached optional)
- 1 c
- canola oil (you can use vegetable but canola was what i was told and all i have)
- 1 1/4 c
- caster or bakers sugar (you can use granulated, but these are better i think)
- 1 Tbsp
- baking powder
- 1/2 Tbsp
- vanilla essence
CHOCOLATE GANACHE (THIS IS OPTIONAL)
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.
Pre-heat oven at 338 F.
Add vanilla essence after it's pureed.
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.
Add vanilla essence.
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.
Like always, ovens differ so times may vary. You can always use a toothpick to see if it’s done.
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.