If you have ever watched a “Latina” mom while baking or cooking for a large crowd, you know why cakes need to come together fast. This Brazilian carrot cake falls into this category, the cake really is prepared rather quickly. You basically throw together all ingredients and then whiz them in a food processor. Pour the mixture into a baking pan and then the oven takes over. The second time I made this cake, it only took me ten minutes before it went into the oven. Can I interest you in this bolo de cenoura?
Today I am presenting a classic American carrot cake with cream cheese frosting to you. The only difference? I cut back on the sugar. Especially in the frosting. Because I do think that American recipes are sickly sweet, I will never forget my first cake I ate when I spent a year in Canada after highschool in Germany. I only tasted sugar, nothing else. I really love carrot cake, I love the moist texture, the crunch you get from the nuts, I love the creamy frosting with this carrot flavor, so good! I love it all – if you give me the chance to taste something beside sugar. I already made this cake about a year ago, but back then I barely got a piece, it was gone so quickly. So I decided to try again. With my favorite recipe. However, due to the Corona virus, I had to wait before flour was in stock again. But I patiently waited and got lucky. And then, bam, I made this wonderful carrot cake again!
Guys, these are the most delicious carrot cupcakes with cream cheese frosting! I know, I know, yet another carrot cupcake recipe? Yes, indeed. First of all, carrot cupcakes are not as common in Germany as in the U.S., so I thought I could give it a go. In case you didn’t know, this blog is bilingual and I also post each recipe also in German, just click on the flag to switch languages. And I did try a lot of recipes before I was happy. I should have known that my favorite American blogger Sally would have the best recipe, super moist, with a creamy frosting and just perfect. Mind you, of course I had to reduce the amount of sugar by a lot, American recipes are way too sweet and I had to tweak it a bit, but boy, are these good!