This is the best cranberry-jalapeo relish I’ve ever had; it’s delicious and spicy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 large carrots, peeled and thinly sliced
- 4 eggs
- 1 cup cooking oil
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons butter or margarine
- 1 cup white sugar
- 1 cup instant hot chocolate mix
- ¾ cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 baking dish.
- Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
- Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
- Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 232 mg |
| Sugars | 59 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The batter turned out to be so hard, I had to doctor things up. Added an extra egg and a bit more oil, 1/2 can of coconut cream (not milk), one of those tiny bottle of rum, and also cinnamon and vanilla, as other reviewers suggested. I only used 1 cup of sugar. Held my breath for 40 minutes, but it came out fluffy and yummy! Instead of the traditional chocolate coating, I made brigadeiro with semi sweet chocolate chips and coconut cream, instead of La Crema. Turned off the stove before it became too hard. Cut the cake in half and put some of the brigadeiro in the middle and the rest on top. 5 minutes flat and it was all gone.
Made it . Absolutely tasty.
I make this cake all the time (without the chocolate sauce) and it’s always a hit with my Brazilian family! The cake is much better by itself. Such a great recipe!
Absolutely delicious! Everyone in my household loved it. I’m also Brazilian and I prefer this version versus the American one. I think next time I will use 1.5 cups of sugar rather than 2 cups.
I made it yesterday and it tastes great. Instead of this icing, though, I made a chocolate ganache with heavy cream and chocolate chips. Super easy. My cake was still raw in the middle, I guess it could’ve used a few more minutes in the oven, even though it was in there for more than 1 hour.
I made this for my sister and her Brazilian husband. They live in Brazil and this is a very common dessert there. She said it tasted exactly like the ones there. The whole family raved about how tasty and moist it was. I will definitely make it again!
Great recipe. My mother in law makes this cake and everyone loves it… Decided to take her on and challenge her with this cake. Turned out very moist, but a bit dense. For the chocolate ganache I used 4 pieces of dark chocolate, milk, butter and sugar till I got the consistency I wanted. Didn’t like the hot chocolate mix idea, it’s super sweet.
I’m Brazilian and this is a very good recipe!
I am Brazilian and this recipe is spectacular. One thing I always change is the frosting: melt 6 oz of 70% dark chocolate, add one tablespoon of butter and apply it to the cake.
I made this on the recommendation of a Brazilian friend for a Brazilian themed party and it was a hit. Super easy too. My husband especially loved it so I am sure I will be making it again.
Excellent cake, I shared it with friends and they all feel in love with Brazilian Carrot Cake! The icing was a bit grainy, but that may have been my fault and not the recipes’s. I will definitely be making it again!
Not quite carrot-y enough for the Brazilian cake we have eaten in Brazil, but it was delicious non the less. We ate it all in less than a day! It is a keeper 🙂
For the icing, start by putting a can of table cream in the freezer for an hour; this will separate the thick part from the watery part, which you’ll want to dump so your icing won’t be watery. Melt 4 tablespoons of instant chocolate in 1 tablespoon of butter. Let it cool and once it’s room temperature mix in the table cream. Pour it over the fresh-out-of-the-oven cake, let it cool and set, and it’s done! I personally like to make my cake in round pans so that it drizzles on the side! Also it will NOT mix in with the cake!
As in other carrot cake recipes, grating carrots is much easier. There’s no point in putting hard carrots in a blender. I did it because that’s what the recipe called for, and I wanted to try a different method. Anyhow, think I ruined my blender, even though the eggs were in the mixture and the oil. The chocolate frosting did turn out well, but there’s a lot of it. The cake is very orange. The combo of the two wasn’t to my liking. There’s other carrot cake recipes out there much better than this one.
It’s a great recipe! I was just concerned about the amount of sugar the recipe asked for but the cake turned out great. I’m also brazilian and this was the first time I got the frosting right! I loved it!
Yum, reminds of the time I spent in Brazil. I just couldn’t get the chocolate on top right. I used unsweetened coco, perhaps I should have used something like Nestle Quick.
I tried this recipe for my son’s school project. I must have done something wrong…My frosting DID NOT melt into the cake. I sperad it all over and a few minutes later it was like a little crust….But it was VERY GOOD anyway… Not sure what went wrong, but good anyway….what should I have done or not done to have frosting melt into hte cake??? maybe cooked frosting too long and it was too thick??? like I said, good anyway… Thanks
Yummy! Soft and moist, and a really lovely light orange color. I only had half the amount of milk, so could only make a half batch of the icing. I left out the sugar- I didn’t think it needed any more than the cocoa mix already has! I used Ghiradelli’s double chocolate cocoa mix. I can’t wait to make this again with the entire amount of frosting- its SO good with the cake!
I have Brazilian neighbors and they said this was better than her mothers! They couldn’t get enough of it and ate the whole thing in 2 days!
This was a very good cake. I did succumb to putting vanilla and cinnamon in it. I made the right choice. It is pretty simple to make, so I will make it every time I have extra carrots around. The cake was soft and awesome, but the icing didn’t turn out for me. I have to say, though, that this is the fist time I’ve made icing, so it might be me. Actually I found it didn’t need icing after it cooled anyway because it had a nice semi-crisp top! My husband uses his coffee spoon to eat it with and just loves the taste combo.
First of all…I am not from Brazil! I have never had this type of carrot cake and I made it as a lark. Secondly, I admit that I toyed with the recipe a bit. I didn’t want a huge amount of cake around the house – so I cut the measurements by half and used an 8×8 pan instead of the 9×13 pan. I also added a couple of shakes of pumpkin pie spice and a dash of vanilla and a sprinkling of corriander. The only hot chocolate mix I had in the house was a blend called “Mayan” which means there was a bit of cinnamon and other spice to it. It turned out GREAT! I loved the gooeyness of the soaked in icing. I will use this recipe again as a base and I think the next time I will throw in some raisins and nuts and make a cream cheese glaze. Even though I think it is more than likely fantastic made just as ordered in the recipe – my experimentation leads me to think you could do all sorts of things to this recipe to change it up – very versatile. The texture is moist and rich and it is just DELICIOUS!