Delicious Carrot Cake recipe | Brazilian Carrot Cake | Easy Blender Cake | Brigadeiro Frosting
This Brazilian Carrot Cake is the easiest carrot cake you’ll ever make! Fluffy, moist, not-too-sweet and covered with lots of brigadeiro frosting.
INGREDIENTS
TO BLEND
• Carrot - 300 gm,chopped (approx. 2 cups, but i recommend weighing the carrots)
• Eggs - 3, Large
• Flavourless oil - 1 cup
• Granulated Sugar - 1.75 cups
• Flour - 2 cups
• Baking powder - 1 Tbsp
• Salt - 1/4 tsp
• Vanilla essence - 1/2 - 1 tsp
FROSTING
• Semi-sweet chocolate chips or chopped chocolate - 86 gm (approx. 1/2 cup)
• Sweetened condensed milk - 1 can (397 gms)
• Unsalted butter - 2 tbsp
• Heavy cream - 1/2 cup
• Chocolate Sprinkles (Optional)
Method
• Preheat the oven to 350F.
• Butter and flour the baking dish thoroughly. I have used a bundt pan. You can also use a 9 x 13 inch baking pan. Tap out the excess flour.
• Into a blender jar add chopped carrots, eggs, oil, sugar and blend. Make sure that the mixture is smooth.
• Pour the carrot mix into a mixing bowl and sieve in flour, baking powder, salt and mix until just combined. Then mix in the vanilla essence.
• Pour the batter into the prepared baking dish and bake in a 350F preheated oven for 45 - 50 mins. Check with a skewer at 45 mins, it should come out clean when done.
• Remove the cake from the oven and let it cool for 15-20 minutes. Then, run a butter knife along the edges, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto a cooling rack and let the cake continue to cool while you prepare the frosting. (if using a bundt pan,don't let the cake cool for too long as it can get damp and stick to the pan)
• Combine the ingredients for brigadeiro frosting in a saucepan on low heat,stirring continuously until it releases from the pan.Switch off heat and keep stirring for 2-3 mins so it can cool down a bit.
• Pour the frosting onto the cake and decorate with chocolate sprinkles (optional). Note : My frosting had cooled down a bit more than needed so I used a spatula to spread the delicious frosting instead of pouring it.
• Super yummy and easy Brazilian carrot cake is ready to to enjoy :))
How easy was that!!
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I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Carrot chocolate cake!!!The moistest cake you've ever tried!!!
This carrot chocolate cake, is the yummiest, moistest cake I have ever tried.
Absolutely delicious ,I'm sure that you will fall in love at the first bite!!
Try it and let me know what you think!!!#carrotcake#carrotchocolatecake
200g/1 3/4cups flour
100g/1/2cup whole brown sugar
50g/1/2cup unsweetened cocoa powder
100ml/1/2cup vegetable oil
3 medium size eggs
250g/3-4 carrots (peeled)
100g/1/2cup melted dark chocolate 70%
250g/1cup heavy cream
15g/1tbsp baking powder
10g/2tsp fresh grated ginger
5g/1tsp cinnamon powder
The zest of an orange
A pinch of salt
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EGGLESS WHOLEWHEAT CARROT CAKE RECIPE | NO MAIDA, NO EGGS | BEST EVER CARROT CAKE
Eggless carrot cake is one of my favourite dessert. If you love carrot cakes as much as I do and if you don’t consume eggs, this easy eggless carrot cake recipe is going to become your favorite. This eggless carrot cake is moist, full of flavor and super delicious. The best part- it’s also very easy to make. Once you realize how easy it is to bake this eggless carrot cake from scratch, you’d want to bake it every day!
Ingredients :
1 cup milk
2 tsp white vinegar
1 cup castor sugar
1 cup brown sugar
1 cup + 4 tbsp oil
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tbsp cinnamon powder
1 orange zest
3 cups of grated carrot
1 cup crashed walnuts + more of topping
1⁄4 cup dried cranberries to decorate
Butter Cream Frosting:
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Carrot “cake” ????
Making the worst rated carrot cake from all recipes. This carrot cake had a really weird texture and wasn't that good. Oh well, happy Easter!
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Low calorie chocolate carrot cake recipe
Low calorie carrot cake recipe with only a few ingredients. This low calorie chocolate carrot cake recipe is a great variant for the regular carrot cake. Make yourself this low calorie carrot cake and enjoy!
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