Brazilian carrot cake with cream cheese icing
Yum! A Brazilian carrot cake with cream cheese icing combines Brazilian tradition and a North American twist. Traditionally topped with chocolate glaze, this cake reaches a new level with the rich, tangy contrast of cream cheese icing. It's a treat that will leave you craving more!
Servings 8
Ingredients
For the Cake
- 3 medium carrots peeled and chopped
- 3 large eggs
- ¾ cup 180ml vegetable oil
- 1/2 cup 200g granulated sugar
- 1 cup 120g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Optional: 1 tsp vanilla or orange zest for extra flavor
For the Cream Cheese Icing
- 4 oz 113g cream cheese, softened
- 2 tbsp butter softened
- 1/2 cup 120g powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2-3 tbsp milk or cream to adjust the consistency
Instructions
Cake
- Preheat oven to 350°F (180°C). Grease and flour an 8-inch round or square pan or bundt pan
- Blend carrots, eggs, and oil in a blender until smooth. Add sugar and blend again until well combined.
- In a mixing bowl, whisk flour, baking powder, and salt. Pour the carrot mixture in and stir until just combined.
- Pour into the pan and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
Cream Cheese Icing
- Make the icing: Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and a pinch of salt.
- Mix until creamy. Add milk/cream a little at a time until it's spreadable.
- Frost the cake once it's cool.
- You can top it with orange zest, chopped nuts, or coconut for an extra flavor.