Brazilian Carrot Cake Recipe

Name: Brazilian Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large carrots, peeled and thinly sliced; 4 eggs; 1 cup cooking oil; 2 cups white sugar; 2 cups all-purpose flour; 1 tablespoon baking powder; 2 tablespoons butter or margarine; 1 cup white sugar; 1 cup instant hot chocolate mix; 3/4 cup milk

Servings: persons

3 large carrots, peeled and thinly sliced
4 eggs
1 cup cooking oil
2 cups white sugar
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons butter or margarine
1 cup white sugar
1 cup instant hot chocolate mix
3/4 cup milk

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
2
Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
3
Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
4
Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.

1912

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large carrots, peeled and thinly sliced, 4 eggs, 1 cup cooking oil, 2 cups white sugar, and more.

Yes, Brazilian Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brazilian Carrot Cake

How did you like this recipe?

Frequently Asked Questions