Carrot Cake

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Carrot Cake
This is a traditional Brazilian carrot cake, super simple batter and it is delicious when paired with chocolate frosting. This tastes like childhood to me 🙂
Course Bolos, Sobremesas
Cuisine Cake Decorating
Prep Time 20 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Course Bolos, Sobremesas
Cuisine Cake Decorating
Prep Time 20 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Instructions
  1. In a blender cup add oil, salt, carrots and eggs and blend it well.
  2. Add sugar to blended ingredients and blend until you get a thick cream.
  3. In a separate bowl mix flour and baking powder.
  4. Slowly incorporate flour mixture and carrot cream.
  5. Pour batter into 21 lined cupcake cavities ¾ full.
  6. Bake it at 350F (175C) until lightly golden (15 -20 minutes).
  7. Let it cool completely before frosting.
  8. Melt chocolate chips, refer to packaging instructions.
  9. Add cream to chocolate and mix it well.
  10. After cupcakes cool completely transfer ganache to confectioner's bag fitted with grass tip.
  11. Frost cupcakes making nests with ganache and garnish with chocolate eggs.
Recipe Notes

I used Cadbury Mini chocolate eggs, love them. Make nests using grass tip #233. You can also use star, rose or round tip.

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