Fluffy Brazilian Carrot Cake with Crackly Chocolate Glaze

Blender Cake Batter

• 3 medium carrots, peeled and chopped (approx. 300g / 10.5 oz)
• 4 large eggs at room temperature
• 1 cup neutral vegetable oil (canola, sunflower, or corn - 240ml)
• 1 and 1/2 cups granulated sugar (270g)
• 2 cups all-purpose flour, sifted (280g)
• 1 tbsp baking powder (15g)
• 1 generous pinch of fine salt

Crackly Chocolate Glaze

• 1 cup granulated sugar (180g)
• 1 cup Dutch-process cocoa powder 50% (not hot cocoa mix)
• 2 tbsp unsalted butter (30g)
• 4 tbsp whole milk (60ml)

Preparing the Batter

1. 1

   Preheat your oven to 350°F (180°C). Butter and flour a 9x13-inch baking pan or a 10-inch Bundt pan.

2. 2

   In a blender, combine chopped carrots, eggs, vegetable oil, and sugar. Blend on high speed for 3 to 5 minutes until completely smooth, silky, and uniform with zero carrot bits remaining.

3. 3

   Pour the vibrant orange liquid into a large mixing bowl. Sift in the flour and salt in batches, gently folding with a wire whisk just until combined. Do not overmix to keep the crumb tender.

4. 4

   Gently fold in the baking powder using upward strokes.

5. 5

   Pour batter into prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.

The Crackly Chocolate Glaze

1. 6

   While the cake is baking, combine sugar, cocoa powder, butter, and milk in a medium saucepan.

2. 7

   Cook over medium-low heat, stirring constantly with a wooden spoon or spatula. As soon as it comes to a vigorous boil with large glossy bubbles, boil for exactly 2 minutes, then remove from heat.

3. 8

   Immediately pour the hot glaze over the warm or room temperature cake, spreading evenly. As it cools, it will set into a shiny, crackly chocolate shell.