Novel Food: Brasilian Carrot Cake
December 21, 2008 | Filed Under Baking, Books, Brazil Cuisine, Cakes, Food Blogging Events, Novel Food
This is an my unofficial entry to the literary/culinary blogging event called Novel Food, where we can prepare and blog about a dish that has a connection to a published literary work. The wonderful Simone (of Briciole) and Lisa (of Champaign Taste) co-host this event, which is in its sixth season. I say that it’s an unofficial entry since I’m a bit late in submitting my entry. However it was a recipe I’d planned on posting for quite some time. Thanks, Simone for including my late entry. 
I’d seen this cake recipe about a year ago on Tapioca Flour (obrigada/thanks Valentina!) and saved it with the intention of making it immediately. I never got the chance.
This Brasilian Carrot Cake post was inspired by one of my favorite romance stories, Crush by Crystal Hubbard. It’s about a heart throb rock star who rescues a headstrong girl from a near fatal accident at his concert and they fall in love. The heroine is half Brazilian and she mentions her Brazilian grandmother’s cooking and several Brazilian dishes throught the book.
In a previous Novel Food event, I prepared a dish (Leftovers with Dendi Oil) mentioned in the book. The Brasilian Carrot Cake is not mentioned in the book. However, it is something I see the heroine enjoying, something that perhaps her grandmother made for her. Or, something that she may have unsuccessfully tried to make for her rock star boyfriend and then ended up ordering a dessert from a Brazilian restaurant to make up for her baking blunders. LOL!
I also wanted to make this cake in celebration of some good news I received about author Crystal Hubbard. She recently completed a very tough but successful round of chemotherapy treatment. Yay! So, I celebrate the good news with two of my favorite romance characters and a slice of Brasilian Carrot Cake. Congrats Crystal!
Paz
Ed. Note: Something interesting about the Brasilian Carrot Cake is that Valentina pointed out that it’s a ‘national passion’, a national institution. In the comments section, she also mentions that the taste of this particular carrot cake is very diiferent from European-style carrot cakes. After tasting it, I can also add that it tastes much different from American carrot cake, too.
The chocolate icing might sound unusual but it actually tastes perfect with this cake. Absolutely perfect.
Also, I forgot to mention that I’m still looking for my own rock star. As before, interested parties can apply here (on this blog).
The roundup of Novel Food entries have been posted. They are in two parts and you can find them at Briciole and Champaign Taste. Check them out, there’s nothing better than finding a good read and recipe!
Lastly, in addition to Valentina’s site, you can also find the original recipe and lovely photo of the cake on Ana’s blog (Kitchen Space). The recipe for this cake comes from her grandmother, Anna. Thanks, Ana for sharing the recipe with us, all.
Crush by Crystal Hubbard
Brasilian Carrot Cake
Main Ingredients
4 medium carrots, peeled and grated
3 medium eggs
2 cups of sugar
1/2 cup vegetable oil
2 cups plain flour
1 tablespoon baking powder
Chocolate Icing
2 tablespoons cocoa powder
2 tablespoons butter
5 tablespoons milk
8 tablespoons sugar
Grease a bundt pan and reserve. Pre-heat the oven to 180°C (Paz note: That’s about 350°F)
Take the grated carrot, the eggs, the vegetable oil and sugar and put it all in the blender.
Whiz it long enough to blend it all together but being careful not to over do it otherwise it might alter the consistency or even the colour of the cake. Pour the mixture in a mixing bowl and add the dry ingredients, stirring well. Transfer the mixture to the prepared bundt pan and bake for approximately 40 minutes. Leave it to cool on a rack.
Meanwhile put all the icing ingredients in a saucepan and stir it until the butter has melted and the mixture has thickened. Pour it over the cake whilst still hot. **Please note that the cup measurement used is 250ml.
Comments
16 Responses to “Novel Food: Brasilian Carrot Cake”
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I’ve only had carrot cake with creamcheese frosting but this cake sounds delicious with chocolate icing.
An interesting cake! Delicious sounding and beautiful looking!
Cheers,
Rosa
Oh wow…I’ve never heard of a carrot cake with a chocolate icing like that. It sounds very good! I’m going to bookmark this page and try the recipe sometime.
Dear Paz, Brazilian carrot cake is a national passion. As you now know it is very different from the european style carrot cake. I haven’t had a Brazilian style one since that post.This novel sounds interesting.I wonder if I would find it around here.
hmmm, a very interesting carrot cake… happy holidays, paz
That is a very interesting recipe, Paz, with the chocolate frosting. I love carrot cake, minus the frosting usually found here, so this looks like something right for me. And you are officially going to be in our roundup. Thanks for participating.
I’m not crazy about the usual carrot cake, but this looks so interesting — and chocolate frosting? Irresistible!
Hi Kat: Until then, I’d only had carrot cake with cream cheese, too. But this cake tastes much different and tastes really good with the chocolate topping.
Hi Rosa: Very interesting, indeed. Thanks!
Hi Melissa: It tastes different from the regular carrot cake as we know it. The chocolate icing was very good and definitely added to the cake.
Hi Valentina: Thanks for sharing this recipe with us. I just edited the post to add your info about the cake. I didn’t get a chance to do it earlier. Don’t worry, I’ll send you the book.
Hi Mikki: LOL! Yes, verrry interesting, indeed.
Hi Simona: Thanks for including me in the event. I knew I was late and didn’t want to bother you.
The taste of this Brazilian cake is different from American carrot cake. And in this instance, I love chocolate icing with it.
Hi Lydia: It’s interesting and very different.
Thanks for stopping by, everyone!
Paz
Godspeed to Crystal.
I like the combo of carrot and chocolate, sounds intriguing.
Wishing you a dazzling Christmas Paz!
Lori Lynn
Ohh, nice! We love carrot cake (the Brazilian way) here at our home, it is one of our favorites! Plus it is sooo easy to make and always comes out nice. And how couldn’t it with the yummy chocolate sauce on top, right?!
Love yours Paz! Take a look at my post about it if you would like: http://kitchenspace.blogspot.com/2007/10/carrot-cake-brazilian-style-i-was.html
It is my grandma’s recipe and one that I truly like a lot!
Also I stopped by to wish you and your family a VERY HAPPY CHRISTMAS, full of goodies and happiness to all!!
Ana
Help! I want to make this, but I don’t see how the tapioca
flour fits in. The recipe calls for plain flour…
If I don’t find a way to use my tapioca flour soon, it’s going to have to go!
Hi Lori Lynn: Thanks for the good wishes. I wish the same for you, too!
Dear Ana! I LOVE your cake. Actually, now that you mention it, I know remember seeing your delicious-looking cake before, and I believe I used the same recipe. Valentina used it and I used hers. I’m going to make the cake again. I want it to look as perfect as yours.
)) Thanks for the link! And thanks for the wonderful Christmas wishes. I wish the same for you.
Hi Osage: Welcome! I’m not sure I understand your question/comment. The recipe does NOT call for tapioca flour. Instead it calls for plain flour, as in All Purpose flour.
Oh! I think I understand now. Tapioca Flour is the name of the food blog, where I got the recipe. It has nothing to do with the Brasilian Carrot Cake recipe. Have fun making your cake.
Best to all,
Paz
Hi Paz! So good to come here and find this cake, yes… this is part of our childhood, and when we grow up we make it for our kids and so this tradition goes on… My mom used to make it on a rectangular pan and I do the same. I like to add cinnamon for a twist. I think I have blogged abou it. xoxox
Hi Cris: I’m going to try it in the rectangular pan, next time. I’ll also try the cinnamon. How much cinnamon do you use?
Thanks for stopping by!
Beijos,
Paz
Excuse me for commenting so late.
This looks amazing, Paz. Really beautiful. I particularly like the way the chocolate is drizzled over the cake.
Like the others, I’ve never heard of carrot cake with chocolate icing; our carrot cakes always have cream cheese icing. Hmmmmm, we make our chocolate icing with cream cheese. Maybe we could combine the two.
Happy New Year!
Hi Elizabeth: It’s never to late to comment here! Thanks for stopping by and Happy New Year!
Best,
Paz