Brazilian Carrot Cake
In just a few short days the Olympics are officially set to start in Rio de Janeiro, Brazil. While it's so much fun to watch the athletes compete for the gold, one of my favorite parts is the opening ceremony. It's an elaborate display of music and lights and vibrant color and you can't help but get the warm fuzzies seeing all the different countries come together. Usually there's some sort of viewing party to get everyone in the Olympic spirit. You can add some Brazilian flair to the party by making the next cake in the Around the World in 28 Cakes series. What I've got for you is a moist and delicious Brazilian carrot cake, the perfect dessert to get you in the spirit of the Olympics.
What's your favorite summer Olympic sport? I always love watching the field hockey games since I played in high school. Of course who doesn't enjoy the swimming and diving competitions? Also you can't forget about gymnastics. It's hard to imagine all the sacrifices and countless hours of training just to get to one tiny race. I'm tired just thinking about it. I think I'll just sit back with a glass of wine and a slice of this cake, thank you.
This Brazilian carrot cake recipe is truly one of the simplest things I've baked in awhile. You know you'd rather be sitting on the couch eating cake and watching athletes than slaving away in the kitchen. And if you're going to an Olympic watch party, you can whip this up an hour or two before heading out and look like a star. And did I mention you most likely have all the ingredients already in your pantry? Not sure if you've got it yet but this cake is easy, delicious, and a tribute to the Olympic host country.
Besides the cake being delicious, it's incredibly easy to make. The hardest parts were peeling the carrots and getting my blender out of its spot in a high cabinet. First, I hate peeling carrots but I also hate the weird wet feeling of already peeled carrots more. Usually I can con Nick into peeling the carrots for me but sadly, not this time. Second, you read that right: this recipe calls for blender use. Using your blender is 95% of what makes this cake insanely easy to make. You throw almost everything into the blender and next thing you know, you're ready to bake! So what's so hard about using the blender? Mine's really heavy and I hate hauling it around the kitchen. But hey, free arm workout!
A quick FYI: because you are using a blender to combine all of your wet ingredients, the batter will be pretty liquid-y, even after adding in your dry ingredients. Don't get freaked out like I did and wonder if you're going to have a soup-y mess on your hands. It keeps the cake moist with a less crumby texture. You also have to make sure that you chop the carrots before adding them to the blender. This makes sure that everything is combined evenly.
With all my Around the World in 28 Cakes recipes it takes a bit of research to find an authentic recipe. At first I wasn't sure if a carrot cake recipe, even with its lack of traditional spices and cream cheese frosting, was actually from Brazil. There were plenty of sweet recipes calling for coconut or condensed milk. But when I saw the Brazilian carrot cake recipe from Travel Cook Tell, a food blogger from Brazil, I knew this is the kind of the simple recipe that will easily transport you to the locals' kitchen. If you're looking for more sweetness, her recipe calls for a homemade chocolate sauce to be drizzled over top. Yum!