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Mini carrot cakes with chocolate fudge glaze

Mini carrot cakes with chocolate fudge glaze

Today I am sharing a delicious dessert straight from Brazil- mini carrot cakes with chocolate fudge glaze. 

I made a mini version of a famous Brazilian carrot cake called Bolo de Cenoura. This is basically carrot flavored sponge cake covered in dark chocolate fudge glaze. This glaze has the same ingredients as famous Brazilian sweets called Brigadeiro. It tastes incredible and is so addictive that you want to eat it with a spoon!

This carrot cake recipe is great for beginners as is very simple and fast to make. It is different from a typical American or European carrot cake this is why I encourage you to give it a go.

Easter is coming soon so these mini carrot cakes with chocolate fudge glaze will be an interesting addition to your Spring dessert table.

Mini carrot cakes with chocolate fudge glaze

How to make mini carrot cakes with chocolate fudge glaze

The recipe is very simple and requires only a couple of steps:

MAKING MINI CARROT CAKES

  1. Prepare a cupcake baking tin. Brush it with oil and sprinkle some flour inside.
  2. Peel and chop carrots.
  3. Add carrots, eggs, sugar, oil and vanilla into a blender and blend until you get a smooth mixture.
  4. Add flour and baking powder and mix with a spoon.
  5. Pour the mixture into the prepared baking tin.
  6. Bake in a preheated oven for about 25 minutes.
  7. let it cool.

MAKING DARK CHOCOLATE FUDGE GLAZE

  1. Add condensed milk, butter and chopped chocolate into a medium pan and cook until it thickens.
  2. Add cream, stir and let it cool a little bit before pouring over cakes.

I love making these cute mini carrot cakes with chocolate fudge with my family, it is always fun and everybody is fighting for licking the glaze pot.

Mini carrot cakes with chocolate fudge glaze

TIPS and TRICKS:

  • Use a high-speed blender, It will help to achieve a smooth cake batter.
  • I have used a mini bundt cake tin for this recipe, but feel free to use a cupcake baking tin or a big baking tin if you wish. If you use a bigger baking tin you will have to adjust baking time accordingly and bake your cake for longer.
  • In order to achieve a light texture, do not overmix your batter. Just take a s poon and stir in flour and baking powder.
  • Make sure your cakes are cold before adding the glaze, it will help the glaze to set nicely.
  • Do not be tempted to add more carrots than recipe states, it may result in denser cakes.
  • Feel free to use a milk chocolate instead of a dark chocolate.
Mini carrot cakes with chocolate fudge glaze

What do these beautiful orange carrot cakes taste like?

THE TEXTURE: It is very light and fluffy. It reminds me of a sponge cake and the crumb is small and bouncy. The glaze is silky, smooth and thick and works wonderfully with the cake.

THE FLAVOR: The cake itself is mild and not overly sweet therefore goes great with sweet and chocolatey and rich chocolate glaze. I have added a crunchy carrot twirl and some sprinkles for extra texture and it worked like a charm.

Mini carrot cakes with chocolate fudge glaze

How to store these mini carrot desserts

You can store this easy carrot dessert in a fridge or in a freezer.

FRIDGE: Store cakes in a fridge for up to a week. I recommend storing them in a cake container so the cakes do not absorb smells from other foods in your fridge.

FREEZER: make sure that cakes are completely cold before freezing. You can freeze cakes with glaze or without glaze.

If you freeze cakes without glaze, just place them in a freezer-friendly bag and freeze for up to 3 months. You can freeze glazed cakes but it may be messy. When I freeze glazed cakes I always place them in a freezer-friendly container and add small pieces of baking paper in between so the cakes do not stick.

These mini carrot cakes with chocolate fudge glaze taste the best when they are served at room temperature.

Mini carrot cakes with chocolate fudge glaze

If you are looking for more recipes for desserts with carrots, I can recommend you the following:

Carrot cake and strawberry cheesecake

Carrot cake breakfast cookies

Carrot cupcakes with salted caramel

You can find all my recipes for carrot desserts here on my blog.

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – blog https://www.oliviascuisine.com/brazilian-carrot-cake/

Enjoy

Prep Time 25 mins
Cook Time 25 mins
Rest Time 50 mins
Total Time 1 hr 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 170  C
Servings: 12
Best Season: Summer, Spring
Description

Super fluffy mini carrot cakes straight from hot Brazil covered in famous chocolate Brigadeiro and topped with candied carrot curls.

Ingredients
    Cakes
  • 300 g carrots (peeled)
  • 3 eggs (large)
  • 120 g baker's sugar (caster sugar, ultrafine sugar)
  • 250 ml vegetable oil (I used rapeseed)
  • 260 g AP flour (sifted)
  • 2 tsp baking powder (sifted)
  • 1 tsp vanilla extract
    • Dark chocolate brigadeiro ( chocolate and condensed milk frosting
  • 120 g dark chocolate (finely chopped)
  • 1 condensed milk (1 tin ( 397ml))
  • 130 ml heavy whipping cream (for my UK readers - double cream)
  • 20 g butter (unsalted)
  • chocolate sprinkles (optional)
  • candied carrot curls (for decorations, optional)
Instructions
    Making carrot cakes
  1. 1

    Please read recipe post as well. It includes storage direction and other useful information. 

    I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.

  2. 2

    Prepare mini bundt cake pan, grease it well and sprinkle with flour, set aside.

  3. 3

    Preheat an oven to 170C (338F).

  4. 4

    Peel carrots and cut the tips off, cut carrots into chunks.

  5. 5

    Place the carrots into a blender, add eggs, oil, sugar, salt and vanilla extract. Blend it until you get a unified smooth mixture.

  6. 6

    Pour the mixture into a medium bowl, sift the flour and baking powder into the mixture and mix well with a spoon.

  7. 7

    Divide the cake mixture between the baking tin cavities.

  8. 8

    Bake in the oven for about 20-25 minutes.

  9. 9

    When the cakes are ready remove them from the baking tin so the cakes do not become soggy. Place them on a cooling rack to cool down completely.

    10. Making chocolate fudge glaze
  10. 10

    In a medium pot, add together chocolate, condensed milk and butter, cook it on a medium heat until the mixture starts to thicken. It should take about 10 minutes.

  11. 11

    Add cream and mix all ingredients until smooth and thick, the glaze should be thick but easy to pour over the cakes.

  12. 12

    Pour the mixture over the cakes, top with candied carrot curls and chocolate sprinkles.

Note

Keywords: Bolo de Cenoura, Brazilian carrot cake, Brazilian cuisine, cake, carrot cake recipe, carrot cake, chocolate fudge, easy carrot cake recipe, mini bundt cakes, mini cake, mini desserts
Read it online: https://kitchenbyannak.com/recipe/mini-carrot-cakes-with-chocolate-fudge-glaze/