This might be the simplest cake you’ll ever make! All you need to do is blend the wet ingredients, then gently mix in the flour.
I’ve put my own spin on the classic Brazilian Carrot Cake—this version is vegan, super moist, and topped with a rich chocolate glaze.
It’s my first time trying carrot cake with chocolate, and the combination is amazing! You’ve got to give it a go!
Brazilian Carrot Cake
This might be the simplest cake you’ll ever make! All you need to do is blend the wet ingredients, then gently mix in the flour.
Ingredients
For the cake:
- 2/3 cup dairy-free milk + 2 teaspoons apple cider vinegar
- 2 large carrots peeled
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1/2 cup olive oil
- 1/2 cup sugar
- 1/4 cup dairy-free yogurt
For the chocolate glaze:
- 7 ounces dark chocolate
- 7 ounces coconut cream
Instructions
- Preheat your oven to 350°F (180°C).
- Place all the wet ingredients and the peeled carrots in a blender. Blend until the mixture is smooth.
- Pour the mixture into a large bowl, then sift in the dry ingredients.
- Gently stir until everything is just combined.
- Pour the batter into a greased cake tin and bake for 45-50 minutes, or until the cake is well-risen and golden brown.
- For the chocolate glaze, heat the coconut cream until it’s almost boiling, then pour it over the dark chocolate. Stir until the chocolate is fully melted and smooth.
- Once the cake has cooled, pour the chocolate glaze over the top and enjoy!