A very interesting Brazilian carrot cake you will definitely like and will not take much time to cook. The preparation of the dough is very simplified and mostly depends on mixing the ingredients. It will be a beautiful, lush, sunny-colored cake made from carrots, pumpkins or autumn leaves … And it’s tempting to add grated orange zest to it to give it a citrus note. And the chocolate icing adds sophistication.


250 ml sunflower oil
220 g fine sugar
4 large eggs
3 medium sized carrots (about 330-350g)
300 g wheat flour
2 tablespoons baking powder

All ingredients must be at room temperature.
Cooking mode:

1. Peel the carrots and cut them into rings.
2. Pour oil into a bowl, add sugar, eggs, finely chopped carrots. Mix with a hand or hand mixer until a homogeneous mixture is obtained. Sift the wheat flour and baking powder directly into the mixture. Stir with a whisk until the ingredients are combined, but no more.
3. Cover the form with parchment, only the bottom. Pour the dough into the mold. Bake the Brazilian carrot cake at 170°C without hot air for about 40 minutes. Throw it out, it’s cool.
4. After cooling, pour over thick chocolate icing.