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Brazilian Carrot Sheet Cake

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
12 servings
Dessert Brazilian
Brazilian Carrot Sheet Cake
Ingredients
  • 3 large carrots, peeled and thinly sliced
  • 4 eggs
  • 1 cup cooking oil
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons butter or margarine
  • 1 cup white sugar
  • 1 cup instant hot chocolate mix
  • 3/4 cup milk
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). To prevent the dish from sticking, lightly coat a 9x13 baking pan with non-stick cooking spray.
2
In a blender or food processor, combine the chopped carrots, eggs, and oil. Pulse until the carrots are finely ground into a uniform texture. Transfer the mixture to a separate mixing bowl.
3
Add 2 cups of granulated sugar to the bowl and mix until the two ingredients are well combined. Gradually incorporate 1 cup of all-purpose flour and 1 teaspoon of baking powder into the mixture, stirring until everything is fully incorporated.
4
Pour the prepared batter into the 9x13 baking pan.
5
Bake the cake in a preheated oven for approximately 40 minutes, or until the top springs back when gently pressed.
6
Simultaneously, prepare the icing by combining butter, 1 cup of sugar, instant hot chocolate powder, and milk in a saucepan. Place the saucepan over medium-high heat and stir constantly until the mixture reaches almost boiling point and thickens.
7
Once the cake is done, remove it from the oven and immediately spread a layer of icing evenly over the top.