Ingredients
- Carrots, peeled and chopped: 2 medium (approx. 200g)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 4 large
- Granulated sugar: 2 cups (400g)
- All-purpose flour: 2 1/2 cups (300g)
- Baking powder: 1 tablespoon
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a blender, combine the carrots, oil, and eggs. Blend until completely smooth.
- Step 3: In a large bowl, whisk together the sugar, flour, baking powder, and salt.
- Step 4: Pour the carrot mixture into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool completely before frosting and serving. (Traditionally served with chocolate frosting)
Notes
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week to maintain its moistness.
- A quick zap in the microwave for 15-20 seconds per slice will make the cake extra soft and bring out the carrot's sweetness.
- Serve this vibrant cake with a generous layer of creamy chocolate ganache or brigadeiro for a truly authentic Brazilian experience.
- For the smoothest cake, ensure your carrots are finely chopped before blending, preventing any stringy bits in the final texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American