Description
Sweet Brazilian carrot cake swirls with denser dark chocolate. Topped with a silky cocoa glaze.
Ingredients
CAKE
- 170 -200g Carrots, peeled
- 4 large Eggs
- 250 g (1 1/4 cups) Sugar
- 200 g (1 cup) Oil
- 1/2 tsp fine Sea salt
- 240 g (2 cups) Flour
- 2 tsp Baking powder
- 40 g (1/2 cup) Cocoa powder
- 1/4 tsp Baking soda
GLAZE
- 4 tablespoons Cocoa powder
- 2 tablespoons Sugar
- 4 tablespoons Milk
- 2 tablespoons Unsalted butter
- 1 generous pinch of Salt
Instructions
- Preheat the oven to 180 Celsius (350 F).
- Grease and flour a large bundt pan. (*see notes)
- Sift the flour and baking powder together into a small bowl.
- Mix the cocoa powder and baking soda in another small bowl.
- Add to a blender the eggs, carrots, sugar, oil, and salt.
- Blend until smooth and there are only tiny flecks of carrot.
- Gently fold the sifted flour and baking powder into the oil and carrot mixture, incorporating delicately.
- Transfer one third of the batter to a smaller bowl. Now mix the cocoa powder and baking soda into the batter.
- Pour half of the carrot cake mixture into the pan.
- Spoon the chocolate mixture on top.
- Finally, pour the last half of the carrot cake mixture into the pan.
- Using a knife, swirl the 2 mixtures together.
- Bake for 35-45 minutes or until skewer inserted into the middle comes out clean.
- Allow to rest in the pan for 15 minutes.
- Turn onto a wire rack to cool completely.
Notes
- Make sure you listen to B's episode, Brazilian Chocolate Cake, German Chocolate, and Italian Arts while you make her delicious Carrot and Chocolate Marbled Cake with Silky Cocoa glaze!
- Another podcast guest, Cheryl Norris, taught me to make a pan release for bundt pans by melting 1 tbsp of flour and 1 tbsp of butter together, then using a pastry brush to paint it onto a bundt pan. It's never failed me!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Cake, Dessert
- Cuisine: Brazilian, German
Nutrition
- Calories: 783
- Sugar: 70
- Sodium: 888
- Fat: 25
- Saturated Fat: 4
- Carbohydrates: 136
- Fiber: 29
- Protein: 15
- Cholesterol: 74