Brazilian carrot cake

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Prep time:

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Serves: 14

By hippienation



  • 2 tsp vanilla extract

  • 2 tsp baking powder

  • 3 tbsp double cream (for icing)

  • 1 tbsp sugar (for icing)

  • 200g sugar

  • 300g flour

  • 6 tbsp cocoa powder (for topping)

  • 150g soft butter

  • 5 eggs

  • 1 tbsp butter (for icing)

  • 3 big carrots finely grated

  • 50g polenta fine flour


  1. Mix the carrots and butter and whisk.
  2. Add the eggs, vanilla extract, sugar, flour, baking powder and polenta and whisk for 3 minutes.
  3. Put on a baking tray that you have prepared previously with butter and flour, so the cake doesn't glue.
  4. Put in the oven at 170C/Gas Mark 3 for 30 minutes or until you checked with a toothpick that it comes out clean.
  5. While the cake is in the oven, make your chocolate sauce. Put the ingredients (chocolate powder, sugar, butter, double cream) all together in the small pan and mix with a wooden spoon non-stop until it comes to bubble or until the consistency seems right.
  6. Leave it to cool at room temperature.
  7. When the cake is done and still warm place the sauce on top.

Handy Hint

Polenta fine flour can be found in Asda international foods section. The butter or oil will make the cake soft and moist. You have to make sure the chocolate sauce has a good consistency, similar to the ones you buy in bottles in the supermarket but less runny.

For the baking tray, choose a round tall one.

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • carrot

  • chocolate

  • cake

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Your comments

  • hippienation 27/07/11 11:02

    this recipe can be nut free if you choose you ingredients carefully,like the chocolate for can be glutten free if you choose a glutten free flour,and baking powder and the polenta flour check if ok for your gluten allergie.