RecipesBaking And Sweets

Brazilian Carrot Cake recipe

“Carrot cake with a chocolate topping? Yes, PLEASE!” Many thanks to Nikibakes for the delicious dairy (& gluten) free recipe.

Dairy Free
Gluten Free
Vegetarian
Brazilian Carrot Cake recipe
Print & share:
Print:

Ingredients

For the carrot cake
  • 250g grated carrot
  • 200ml olive oil
  • 3 large eggs
  • 250g light brown sugar
  • 250g plain or gluten free flour
  • 1 tsp vanilla extract
  • 1.5 tsp baking powder
  • a good pinch sea salt
For the chocolate ganache
  • 150g dark chocolate chips
  • 100ml coconut milk
  • 1 tbsp olive oil
  • a pinch sea salt

“Carrot cake with a chocolate topping? Yes, PLEASE!”

Many thanks to Nikibakes for the delicious dairy (& gluten) free recipe.

Method

01
Preheat the oven to 180°C and butter a Bundt pan or brownie tin very well, set aside. 
02
Add the carrots, eggs, light brown sugar, and vanilla extract in the blender. Blend until completely smooth. 
03
Pour the carroty mixture into a large bowl and add the oil followed by the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.Pour the batter into the prepared pan and bake for 25-30 minutes. 
04
Once it's ready, let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
05
To make the chocolate ganache glaze, simply heat up your chosen cream and pour over the chocolate, mix gently until the chocolate has melted, and add the olive oil and sea salt. Spoon the ganache over the cake and leave it to set a bit before slicing and serving. Enjoy!