Trying foods from different cultures is always fun, but when you try the same dish that’s totally different, it can be a little confusing. If you’ve ever had a Brazilian Carrot Cake and an American one, you know exactly what I mean. For starters, we Brazilians blend our carrots, while Americans use shredded carrots in their cake. But the real difference? The frosting. Americans go with cream cheese, while we Brazilians top it off with chocolate frosting.
The first time I heard about how Americans make their carrot cake, I was honestly speechless for a moment. I couldn’t understand why or how they’d use cream cheese as frosting. And after trying it, I’m still asking the same question—because, honestly, it just doesn’t taste right to me. Sorry, not sorry!
So, whether you’re in Brazil or just feeling adventurous, this cake is sure to hit the spot. Give it a try and taste the difference for yourself!
Preparation time: Approx. 1 hour 30 minutes
Yield: 10 servings
Pan: Round pan (23cm x 8cm height) with a hole in the middle
Cake:
- 2 cups (280g) peeled and roughly chopped carrots
- 2 1/3 cups (130g) all-purpose flour
- 1 1/3 cups (225g) refined sugar
- 150 ml vegetable oil
- 1 ½ tablespoons baking powder
- Zest of 1 orange or tangerine
- 1 teaspoon vanilla extract
- 3 eggs
Chocolate Syrup:
- 1 can sweetened condensed milk
- 1 tablespoon margarine
- 3 tablespoons cocoa powder (or chocolate powder if you prefer a sweeter taste)
- ½ can of milk
Instructions:
Cake:
- Blend the carrots with the oil, eggs, vanilla extract, and sugar in a blender until smooth.
- Sift the flour with the baking powder and add it to the carrot mixture, stirring with a whisk until well combined.
- Transfer the batter to a greased pan and bake in a preheated oven at 340°F (170°C) for 40 to 50 minutes.
- Remove from the oven, let cool, and unmold.
Chocolate Syrup:
- In a small saucepan, combine the sweetened condensed milk, cocoa powder, milk, and margarine.
- Cook over medium-high heat until the syrup thickens.
- Once thickened, pour it over the cake.
At the end of the day, food is all about the little differences that make each version special. The Brazilian and American carrot cakes may look similar, but they each have their own unique story. If you’ve never tried the Brazilian version, I definitely recommend giving it a shot! Whether you’re team cream cheese frosting or all about that chocolate topping, both cakes are sure to make your taste buds happy. So, go ahead, have some fun with it, and enjoy the sweet (and slightly different) journey. Happy baking!
