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in the kitchen with: patricia scarpin’s brazilian carrot cake

by Kristina Gill


Carrot cake is one of those desserts that I am always tempted to try wherever I see it on the menu. I’m always on the hunt for the perfect recipe, and I’ve already found a couple, from Saveur and from Marcel Desaulniers (the “24” carrot cake that doesn’t turn dark!). This week, Brazilian food blogger Patricia Scarpin shares her nearest and dearest recipe for a moist Brazilian Carrot Cake with a twist! It is reminiscent of the wonderful cakes in Harry Eastwood’s Red Velvet & Chocolate Heartache, which use vegetables for moisture and sweetness. Continue reading after the jump to see how the Brazilian version differs from the traditional Anglo-American carrot cake. I just may add it to my lineup! — Kristina

About Patricia: Patricia is a Brazilian food blogger who started her blog, Technicolor Kitchen, in 2006. She specializes in sweet recipes because, for her, desserts are the best part of a meal. When she’s not cooking and baking, she’s watching a movie, her second passion (hence the name of her blog). She lives in São Paulo with her husband.

The full recipe continues after the jump…

Brazilian Carrot Cake

Serves 8–10

For the cake:

  • 2 1/2 cups + 1 tablespoon (360g) all-purpose flour
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 1/2 cups (300g) granulated sugar
  • 350g (13oz) carrots, coarsely grated — about 2 medium carrots or 3 cups coarsely grated carrots, packed
  • 3 large eggs
  • 3/4 cup (180ml) canola oil
  • 1 teaspoon vanilla extract

 

1. Preheat the oven to 180°C/350°F. Butter and flour a 10-cup capacity Bundt or ring pan.

2. Sift flour, baking powder and salt into a large bowl. Stir in the sugar.

3. Place the carrots, eggs, oil and vanilla in a blender and mix until smooth. Pour over the dry ingredients and stir with a wooden spoon until smooth.

4. Pour into the prepared pan and bake for 45 to 50 minutes or until risen and golden and a skewer comes out clean. Cool in the pan over a wire rack for 15 minutes, and then carefully unmold onto the rack. Cool completely and transfer to a serving plate.

For the chocolate glaze:

  • 2 tablespoons cocoa powder
  • 4 tablespoons granulated sugar
  • 2 tablespoons (28g) unsalted butter, room temperature
  • 2 tablespoons whole milk, room temperature

 

Mix all the ingredients in a small saucepan and cook over medium heat until the butter is melted and the mixture starts to boil. Continue cooking for another 3 minutes, stirring occasionally, until thick. Remove from the heat and set aside for 10 minutes (it will become thicker). Pour over the cooled cake.


Photography and styling by Patricia Scarpin

Why Patricia Loves This Cake

This carrot cake has a very special place in my heart because my mom used to bake it all the time when I was little; she’d pack a slice for me to take to school, to snack on between classes — it was one of my favorite cakes. She’s no longer around, so I sometimes make the cake to remember her.

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