Description
A moist and rich dessert that redefines traditional carrot cake with a delicious chocolate topping.
Ingredients
Scale
- 2 medium Carrots, freshly grated
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil (or coconut oil)
- 3 large Eggs
- 1 cup All-purpose flour (or whole wheat)
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- Unsweetened cocoa powder (for topping)
- Heavy cream (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line it with parchment paper.
- In a blender, combine grated carrots, sugar, vegetable oil, and eggs. Blend until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Pour the carrot mixture into the dry ingredients, stirring gently until combined.
- Transfer the batter to the prepared cake pan and bake for 30 minutes.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the chocolate topping by mixing cocoa powder with heavy cream, heating gently until combined.
- Pour the chocolate topping over the cooled cake.
- Slice and serve with whipped cream or fresh berries.
Notes
For a vegan option, use flax eggs instead of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 34g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cake, dessert, Brazilian, carrot cake, chocolate topping, easy recipes
