Belly Full · by Amy Flanigan★ 5.0 (14)
Brazilian Carrot Cake
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 11%
CARBS 56G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER39G TOTAL SUGAR
FAT 30G54% OF CAL
9G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, naturally sweet carrot cake topped with a thin layer of chocolate icing. This Brazilian version is moister and less heavily frosted than its American counterpart, making it an elegant dessert.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups peeled sliced carrots ((about 3 large carrots))
- 3 large eggs
- 1 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour (, spooned and leveled)
- 1/4 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup semi-sweet chocolate chips
- 6 tablespoons unsalted butter
- 2 tablespoons honey
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 11%
CARBS 56G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER39G TOTAL SUGAR
FAT 30G54% OF CAL
9G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 72mg
- Total sugar
- 39g
- Added sugar
- ≥30g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.