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A beloved Brazilian classic, this moist and tender carrot cake is surprisingly easy to make. Its vibrant orange hue and simple yet decadent chocolate glaze make it a perfect treat for any occasion, from everyday indulgence to special celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups grated carrots (about 3 medium carrots)
- 3 large eggs
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- For the Chocolate Frosting:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
- Add the grated carrots, eggs, vegetable oil, and vanilla extract to the dry ingredients.
- Beat with an electric mixer on medium speed until just combined and smooth. Do not overmix.
- Pour the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the chocolate frosting. In a medium saucepan, combine the sugar, butter, cocoa powder, and milk.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat to low and simmer for 2-3 minutes, stirring.
- Remove from heat and stir in the vanilla extract.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Pour the warm chocolate frosting over the cooled cake, spreading it evenly.
- Allow the frosting to set for at least 30 minutes before slicing and serving.
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