Nina's Brazilian Carrot Cake


  • 2 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 4large eggs
  • 1 ⅔ cups peeled and chopped carrots
  • 1 cup whole milk
  • 1 (3.5 ounce) bar bittersweet chocolate, broken into small pieces
  • 2 tablespoons honey
  • 1 tablespoon butter
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13×9-inch baking pan.


  • Step 2

    Sift together flour, baking powder, and salt in a bowl.

  • Step 3

    Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.

  • Step 4

    Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.

  • Step 5

    Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.

  • Step 6

    Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.

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