- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 12–14 medium slices
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Carrot cake with chocolate topping is a delicious and healthy homemade cake, perfect for parties or moments of delight.”
What you need to know
- Utiliza ingredientes básicos e acessíveis
- Cobertura de chocolate adiciona um toque cremoso e saboroso
- Massa levemente úmida e crocante
Ingredients
Main
- 3 medium carrots (approx. 250 g), peeled and chopped
- 3 eggs
- 1 cup (tea) vegetable oil (canola or sunflower)
- 2 cups (tea) of refined sugar
- 2 ½ cups (tea) of wheat flour
- 1 tablespoon of baking powder
- 1 pinch of salt
Instructions
Principal
- Preheat the oven to 180 °C (medium temperature). Grease a pan (with a hole in the middle or rectangular) with butter and dust with wheat flour. Set aside.
- Blend the chopped carrots, eggs, and oil in a blender until you get a homogeneous liquid (approx. 2 minutes).
- Transfer the mixture to a large bowl. Add the sugar and mix with a whisk or wooden spoon.
- Sift the wheat flour and salt over the carrot mixture. Mix delicately, from bottom to top, until the dough is smooth and without lumps.
- Finally, add the baking powder and incorporate gently, just until the baking powder disappears into the dough. Do not overbeat.
- Pour the dough into the greased pan and take to the preheated oven. Bake for approximately 35–40 minutes, or until, when inserting a toothpick in the center, it comes out clean (without raw dough).
- Remove the cake from the oven and let it cool for about 10 minutes before unmolding. Transfer to a wire rack to cool completely.
Chef's tips
- Use cenouras maduras para obter um sabor mais intenso
- Não exagere na mistura do fermento para evitar um bolo muito mole
- Leve o bolo ao forno um pouco antes do tempo previsto para um bolo mais firme
Variations
- Adicione nozes picadas na massa para um toque crocante
- Use cenouras orgânicas para maior sabor natural
- Experimente uma cobertura de manteiga de amendoim para uma versão não-vegetal
Substitutions
- Óleo vegetal pode ser substituído por azeite de oliva
- Açúcar refinado pode ser substituído por açúcar de caça-nomedes
- Farinha de trigo pode ser substituída por farinha de arroz para uma versão sem glúten
How to store
Let the cake cool completely before storing in an airtight box. Usually lasts up to 3 days on the counter or up to 5 days in the refrigerator.
Can it be frozen?
Not recommended, as the chocolate coating may melt and does not adapt well to freezing.
What to serve with
Serves well with a scoop of vanilla ice cream or a cup of black tea.
Frequently asked questions
What is the best type of carrot for this cake?
Ripe and well-washed carrots, for a more intense flavor.
Does the cake taste good without the chocolate glaze?
Yes, the cake is good even without the frosting, but the chocolate option adds a special touch.
Can I use powdered sugar in the recipe?
Yes, confectioner's sugar can be used as a substitute for refined sugar, but it may slightly alter the flavor.
Can I make the cake without the baking powder?
Yes, but the cake will be denser and may not have the desired texture.
