This foolproof Brazilian carrot cake delivers the ultimate fluffy texture with a signature crispy chocolate topping that creates an irresistible contrast. Made entirely in a blender for convenience, this recipe includes professional tips to ensure your cake never fails and achieves that perfect golden crumb with zero dense spots. The secret chocolate frosting hardens to a delightful crunch that makes every bite memorable.
Ingredients
For the Carrot Cake:
- 4 large eggs
- 1 cup (240ml / 8 fl oz) sunflower oil
- 1.5 cups (270g / 9.5 oz) granulated sugar
- 300g (10.6 oz) raw carrots, peeled
- 3 cups (360g / 12.7 oz) all-purpose flour
- 1.5 tablespoons (24g) baking powder
For the Crispy Chocolate Frosting:
- 1 cup (200g / 7 oz) granulated sugar
- 1 cup (100g / 3.5 oz) chocolate powder
- 6 tablespoons (90ml) whole milk
- 2 tablespoons (30g) butter
Instructions
Prepare the Cake:
- Preheat and prep: Preheat oven to 180°C (356°F). Grease a 30x20cm (12×8 inch) baking pan with butter and dust with flour.
- Blend liquids first: In a blender, combine eggs, oil, and sugar. Blend until smooth and well combined. This creates the liquid base needed for proper blending.
- Add carrots gradually: Remove the center cap of the blender lid and slowly add peeled carrots while blending. This prevents the blender from overworking and ensures smooth incorporation.
- Blend thoroughly: Continue blending for 1 minute until carrots are completely smooth with no visible chunks.
- Mix in flour: Transfer mixture to a large bowl. Sift the flour and gradually add it to the carrot mixture, folding gently until just combined.
- Add leavening: Mix in baking powder until evenly distributed throughout the batter.
- Bake the cake: Pour batter into prepared pan. Bake for 35-40 minutes until golden brown and a toothpick inserted in center comes out clean. Do not open oven door for the first 30 minutes to prevent collapsing.
Make the Crispy Frosting:
- Combine frosting ingredients: In a medium saucepan, combine sugar, chocolate powder, milk, and butter over medium heat.
- Cook to proper consistency: Stir constantly until mixture begins to bubble vigorously. Once bubbling, time exactly 1 minute and 30 seconds while continuing to stir.
- Apply frosting: Pour hot frosting over warm cake, spreading evenly with a spatula. Work quickly as the frosting sets fast.
- Cool completely: Allow cake to cool at room temperature until frosting becomes opaque and crispy, about 30-45 minutes.
Time & Serving
Prep Time: 20 minutes
Baking Time: 35-40 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 15 squares
Nutrition (per square)
Calories: 285 | Fat: 12g | Carbs: 45g | Fiber: 2g | Protein: 5g | Sugar: 32g
Why This Recipe is Healthy
This carrot cake provides beta-carotene and vitamin A from fresh carrots, supporting eye health and immune function. The blender method preserves more nutrients from the carrots compared to pre-grated versions, while the homemade preparation avoids artificial preservatives and excessive additives found in commercial versions. The moderate portion size helps control sugar intake while still satisfying dessert cravings.