Introduction to Golden Brazilian Carrot Cake with Creamy Carrot Filling
Welcome to my kitchen, where today I’m excited to share a delightful recipe for Golden Brazilian Carrot Cake with Creamy Carrot Filling! This cake is not just a treat; it’s a celebration of flavors that will impress your loved ones. Whether you’re hosting a gathering or simply craving something sweet, this cake is your go-to solution. With its moist layers and creamy filling, it’s perfect for any occasion. Trust me, once you try this recipe, you’ll want to make it again and again!
Why You’ll Love This Golden Brazilian Carrot Cake with Creamy Carrot Filling
This Golden Brazilian Carrot Cake with Creamy Carrot Filling is a true gem in the baking world. It’s incredibly easy to whip up, making it perfect for busy days when you still want to impress. The combination of moist cake and rich, creamy filling creates a flavor explosion that will have everyone asking for seconds. Plus, it’s a delightful way to sneak in some veggies—who knew carrots could taste this good?
Ingredients for Golden Brazilian Carrot Cake with Creamy Carrot Filling
Gathering the right ingredients is the first step to creating this scrumptious Golden Brazilian Carrot Cake with Creamy Carrot Filling. Here’s what you’ll need:
- Carrots: Fresh, medium-sized carrots are essential for that vibrant color and natural sweetness.
- Vegetable Oil: This keeps the cake moist and tender. You can substitute with canola or sunflower oil if needed.
- Eggs: Large eggs help bind the ingredients together and add richness to the cake.
- Granulated Sugar: Sweetness is key! It balances the flavors and contributes to the cake’s lovely texture.
- All-Purpose Flour: This forms the base of the cake. For a gluten-free option, consider using almond or coconut flour.
- Baking Powder: A leavening agent that helps the cake rise, giving it that fluffy texture.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Vanilla Extract: Adds a warm, aromatic flavor that complements the carrots beautifully.
- Carrot Purée: This is the star of the creamy filling, providing a smooth texture and rich flavor.
- Sweetened Condensed Milk: This adds sweetness and creaminess to the filling. You can use evaporated milk for a lighter version.
- Unsalted Butter: Essential for both the filling and frosting, it adds richness and flavor.
- Heavy Cream: This gives the filling a luxurious texture. You can substitute with half-and-half for a lighter option.
- Cornstarch: Optional, but it can help thicken the filling if you prefer a firmer texture.
- Powdered Sugar: This is used in the frosting for a smooth, sweet finish.
- Fresh Orange Juice and Zest: These add a bright, citrusy flavor to the buttercream, enhancing the overall taste.
- Orange Food Coloring: Optional, but it gives the frosting a vibrant, eye-catching hue.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Golden Brazilian Carrot Cake with Creamy Carrot Filling
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grease and line two 8-inch round cake pans with parchment paper. This ensures your Golden Brazilian Carrot Cake with Creamy Carrot Filling comes out easily and maintains its beautiful shape. Trust me, this step is crucial!
Step 2: Blend the Base
In a blender, combine the chopped carrots, vegetable oil, eggs, and granulated sugar. Blend until the mixture is smooth and creamy. This step is where the magic begins! The carrots will add moisture and sweetness, making your cake irresistible. Don’t skip this part; it’s essential for that perfect texture.
Step 3: Mix Dry Ingredients
In a large bowl, fold in the all-purpose flour, baking powder, salt, and vanilla extract into the blended mixture. Be gentle here; you want to combine everything without overmixing. This is the foundation of your cake, and it’s where the flavors start to come together beautifully!
Step 4: Bake the Cake
Now, divide the batter evenly between the prepared pans. Bake in your preheated oven for 30–35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be heavenly, and your guests will be eagerly waiting!
Step 5: Cool the Layers
Once baked, let the cake layers cool completely in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. This step is vital! If you assemble the cake while it’s still warm, the creamy filling might melt, and we don’t want that!
Step 6: Prepare the Creamy Filling
In a saucepan, combine the carrot purée, sweetened condensed milk, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like texture, about 8–10 minutes. This creamy filling is what makes your Golden Brazilian Carrot Cake with Creamy Carrot Filling truly special!
Step 7: Make the Orange Buttercream
In a mixing bowl, beat the softened unsalted butter until it’s pale and creamy. Gradually add the powdered sugar, mixing well. Then, add the fresh orange juice and zest, whipping until the buttercream is light and fluffy. This frosting will add a delightful citrusy kick to your cake!
Step 8: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread the creamy carrot filling evenly over the top, then gently place the second layer on top. Frost the entire cake with the orange buttercream, piping swirls and rosettes for decoration. Your Golden Brazilian Carrot Cake with Creamy Carrot Filling is now ready to impress!
Tips for Success
- Make sure your cake layers are completely cool before assembling to avoid melting the filling.
- For a richer flavor, use fresh carrots instead of pre-packaged carrot purée.
- Adjust the sweetness of the creamy filling by varying the amount of condensed milk.
- Use gel food coloring for a vibrant frosting that catches the eye.
- Don’t rush the mixing; gentle folding keeps the cake light and fluffy.
Equipment Needed
- Blender: A high-speed blender works best, but a food processor can do the job too.
- Mixing Bowls: Use medium and large bowls for mixing ingredients; any size will do.
- Measuring Cups and Spoons: Essential for accuracy; you can use a kitchen scale if preferred.
- Spatula: A rubber spatula is perfect for folding and scraping the bowl clean.
- Oven and Cake Pans: Two 8-inch round pans are ideal; you can use square pans if needed.
Variations
- Nutty Twist: Add chopped walnuts or pecans to the batter for a delightful crunch and extra flavor.
- Spiced Up: Incorporate cinnamon or nutmeg into the batter for a warm, spiced flavor that complements the carrots beautifully.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend or almond flour for a gluten-free version of this cake.
- Vegan Version: Replace eggs with flaxseed meal and use plant-based butter and milk for a vegan-friendly treat.
- Fruit Fusion: Mix in crushed pineapple or shredded coconut for a tropical twist that adds moisture and flavor.
Serving Suggestions
- Pair your Golden Brazilian Carrot Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a side of fresh fruit salad to add a refreshing touch.
- For drinks, consider a cup of strong coffee or a light herbal tea to complement the flavors.
- Garnish with extra orange zest or edible flowers for a beautiful presentation.
FAQs about Golden Brazilian Carrot Cake with Creamy Carrot Filling
Can I make this Golden Brazilian Carrot Cake with Creamy Carrot Filling ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just store them in an airtight container at room temperature. Assemble the cake on the day you plan to serve it for the best texture and flavor.
What can I substitute for sweetened condensed milk in the filling?
If you prefer a lighter option, you can use evaporated milk mixed with a bit of sugar. Alternatively, coconut cream can add a delicious twist to the creamy filling!
How do I store leftovers of the Golden Brazilian Carrot Cake with Creamy Carrot Filling?
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just be sure to let it come to room temperature before serving for the best taste!
Can I freeze this cake?
Yes, you can freeze the cake! Wrap the cooled layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the fridge overnight before frosting and serving.
What’s the best way to decorate the Golden Brazilian Carrot Cake with Creamy Carrot Filling?
For a stunning presentation, pipe swirls and rosettes with the orange buttercream. You can also sprinkle some finely grated carrot or edible flowers on top for a pop of color!
Final Thoughts
Making this Golden Brazilian Carrot Cake with Creamy Carrot Filling is more than just baking; it’s about creating memories. The joy of watching friends and family savor each slice is truly priceless. This cake brings a burst of color and flavor to any gathering, making it a centerpiece of celebration. Plus, the combination of moist cake and creamy filling is simply irresistible! So, whether you’re celebrating a special occasion or just treating yourself, this recipe is sure to bring smiles and satisfaction. Trust me, once you share this cake, it will become a beloved favorite in your home!
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Golden Brazilian Carrot Cake with Creamy Carrot Filling: A Delightful Recipe to Impress!
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful recipe for Golden Brazilian Carrot Cake with a creamy carrot filling and orange buttercream frosting, perfect for impressing guests.
Ingredients
- 3 medium carrots (about 250 g), peeled & chopped
- ¾ cup (180 ml) vegetable oil
- 4 large eggs
- 1 ½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups carrot purée (boiled carrots blended smooth)
- 1 can (14 oz / 395 g) sweetened condensed milk
- 2 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp cornstarch (optional, for thickness)
- Pinch of salt
- 1 cup (225 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 2–3 tbsp fresh orange juice (or milk for neutral taste)
- 1 tsp orange zest
- Orange food coloring (gel, optional, for the vivid tone)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
- In a blender, combine carrots, oil, eggs, and sugar. Blend until smooth and creamy.
- Pour mixture into a bowl, then fold in flour, baking powder, salt, and vanilla until just combined.
- Divide batter into pans and bake 30–35 minutes, or until a toothpick comes out clean.
- Let cool completely before assembling.
- In a saucepan, combine carrot purée, condensed milk, butter, and cream. Cook over medium heat, stirring constantly, until it thickens to a custard-like texture (8–10 minutes).
- Add cornstarch slurry if needed for firmness. Cool completely before using.
- Beat butter until pale and creamy. Gradually add powdered sugar, mixing well.
- Add orange juice and zest, whipping until light and fluffy. Tint with orange food coloring for a bright finish.
- Place one cake layer on a serving plate. Spread the creamy carrot filling evenly over the layer. Top with the second cake layer.
- Frost the cake with orange buttercream, piping swirls and rosettes for decoration as shown in the picture.
Notes
- Ensure the cake layers are completely cooled before assembling to prevent melting the filling.
- Adjust the sweetness of the filling by adding more or less condensed milk based on preference.
- For a more vibrant color, use gel food coloring in the frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
