Brazilian Carrot Cake Fast2eat

This Brazilian popular cake is soft and moist, and with a really lovely light orange color. It’s a really unique flavor, but not weird at all. It’s just sweet, soft and delicious.

What I love about this Brazilian carrot cake, and as well as this Chocolate Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up. And no need to cook the carrots.

Brazilian carrot cake is very different from the Canadian/American version. There are no carrot chunks in it, it is orange, no cream cheese frosting, this sunny puff of a cake is instead hugged with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), instead of creamy tang. It’s a comforting, not-too-sweet any-day cake, and is perfect to serve with coffee or tea.

Brazilian Carrot Cake Fast2eat

Brazilian Carrot Cake Fast2eat Recipe

It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 people

Ingredients

  • 1/2 cup Oil
  • 2 cups All-purpose flour - all-purpose flour
  • 3 Egg
  • 300 g Carrot - (about 3 large carrots) peeled and sliced into small chunks
  • 2 cups Sugar - (white)
  • 1 tsp Vanilla extract - (optional)
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, oil, Vanilla Extract and carrot until smooth.
  • Add flour and sugar to combine until the batter gets nice and smooth.
    Brazilian Carrot Cake Fast2eat
  • I like to just take a Silicone Spatula and roughly hand mix the flour first and then give it a few pulses so it gets fully incorporated. If you prefer, don’t use the blender for the whole cake, just for the wet ingredients (Oil, Eggs, Carrots and Vanilla) and then just, add flour and sugar, to a Large Mixing Bowl. Stir with a Whisk to combine. Then add the mixed liquid through flour mixture and whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
    Brazilian Carrot Cake Fast2eat
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.
    Brazilian Carrot Cake Fast2eat
  • Remove from the oven and if using a Fluted Tube/Bundt Pan, let cool to just barely warm before inverting.
  • Transfer to a Cake Serving Platter.
  • Finish it with the this Chocolate icing Fast2eat Recipe and garnish as desired.

Notes

When making the cake in an Air Fryer, please read the success tips at How to bake a cake in the air fryer.
 
 
You can use this recipe to make carrot cupcakes. Just reduce the baking time.
Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or a Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”

Nutrition

Calories: 236kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 26mg | Potassium: 164mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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