Brazilian Carrot Cake with Chocolate Ganache: A Taste of Brazil in Every Bite
Introduction
If you’ve ever daydreamed about the vibrant culture and delightful cuisine of Brazil, this Brazilian Carrot Cake with Chocolate Ganache is your ticket to paradise! Not only is it incredibly simple to create, but the combination of moist, flavorful cake topped with a rich, velvety ganache is utterly irresistible. Bring a touch of Brazilian sunshine into your kitchen and join our community by subscribing to receive this recipe via email.
Why You’ll Love This Recipe
This Brazilian Carrot Cake is a dream come true for dessert lovers! Its moist texture and sweet, carroty flavor are perfectly balanced by the luxurious chocolate ganache. It’s easy to make, family-friendly, and a guaranteed hit at any gathering. You’ll appreciate every bite, as will anyone you choose to share it with.
Ingredients
– 3 large carrots, peeled and chopped
– 3 large eggs
– 1 cup vegetable oil
– 2 cups granulated sugar
– 2 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– Pinch of salt
Chocolate Ganache:
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
Necessary Tools
– Blender
– Large mixing bowl
– 9×13-inch baking dish
– Whisk
– Spatula
– Saucepan
– Wire rack
Ingredient Swaps and Additions
Feel free to mix things up a bit! You can substitute the vegetable oil with coconut oil for a subtle flavor twist or add a teaspoon of cinnamon to the batter for extra warmth. For a nutty crunch, consider tossing a handful of chopped walnuts into the batter before baking.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Blend the peeled carrots, eggs, and oil until smooth.
3. In a separate bowl, combine the flour, sugar, baking powder, and salt.
4. Stir the carrot mixture into the dry ingredients until just blended.
5. Pour into the baking dish and smooth the top.
6. Bake for 35-40 minutes, checking with a toothpick for doneness. Cool for 10 minutes before transferring to a wire rack.
7. For the ganache, heat cream until simmering, then stir in chocolate chips and butter until fully melted and smooth.
8. Drizzle ganache over the cooled cake, allowing it to cascade down the sides.
Serving Suggestions
This cake stands alone as a delightful treat, but you can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Pro Tips for Success
– Make sure your blender is strong enough to handle the carrots for a smooth mixture.
– Allow the cake to cool completely before adding the ganache to ensure it sets properly.
Storing and Reheating
Keep leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm slices for a few seconds in the microwave.
FAQ Section
Can I make this cake gluten-free?
Yes, use a gluten-free baking flour blend instead of all-purpose flour for delicious results!
Can I freeze the carrot cake?
Absolutely! Wrap it tightly without the ganache and freeze for up to 3 months. Thaw before serving, and add ganache after defrosting.
Conclusion
This Brazilian Carrot Cake with Chocolate Ganache is a taste of sunshine any day of the year. It’s simple, delightful, and perfect for sharing—or not! We invite you to leave your reviews, share your cake photos, or tag us on Pinterest or Instagram.
Nutritional Information (Approximate per serving)
Calories: 340
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 150mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 28g
Protein: 5g
