Brazilian Carrot Cake

Why You’ll Love This Recipe

• Unique smooth texture compared to traditional carrot cakes

• Quick and easy to prepare with a blender

• Naturally colorful without the use of food coloring

• Rich chocolate glaze for the perfect finish

• A crowd-pleaser ideal for birthdays, celebrations, or simple afternoon treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 3 medium carrots, peeled and chopped (about 250 g or 2 cups)

• 3 large eggs

• 3/4 cup (180 ml) vegetable oil

• 1 1/2 cups (300 g) granulated sugar

• 2 cups (250 g) all-purpose flour

• 1 tablespoon baking powder

• Pinch of salt

For the chocolate glaze:

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (60 ml) milk

• 2 tablespoons unsweetened cocoa powder

• 1 tablespoon unsalted butter

Directions

1. Preheat your oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan or Bundt pan.

2. In a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until the mixture is smooth and creamy.

3. In a large bowl, sift together the flour, granulated sugar, baking powder, and salt.

4. Pour the carrot mixture into the dry ingredients. Fold together gently with a spatula until combined, being careful not to overmix.

5. Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. To prepare the chocolate glaze, combine sugar, milk, cocoa powder, and butter in a small saucepan. Cook over medium heat, stirring constantly until it boils and thickens slightly (about 3-4 minutes). Let cool for 2 minutes.

8. Pour the warm glaze over the cooled cake, allowing it to drizzle beautifully down the sides.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 15 minutes

• Cook Time: 35-40 minutes

• Total Time: 55 minutes

Variations

• Coconut glaze: Replace the chocolate glaze with sweetened condensed milk mixed with shredded coconut.

• Spiced version: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.

• Add nuts: Fold in chopped walnuts or pecans for crunch.

• Cupcakes: Bake in muffin tins for about 18-20 minutes for individual portions.

• Gluten-free: Use a gluten-free all-purpose flour blend.

Storage/Reheating

• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

• Freeze the cake (without glaze) tightly wrapped for up to 3 months. Thaw at room temperature before glazing.

• Serve slices at room temperature or warm them slightly in the microwave for about 10-15 seconds.

FAQs

What makes Brazilian carrot cake different from American carrot cake?

Brazilian carrot cake is smooth, dense, and typically topped with a chocolate glaze, unlike the American version, which is spiced and includes nuts and a cream cheese frosting.

Can I use baby carrots instead of regular carrots?

Yes, though regular carrots often provide better flavor and color.

Do I need to grate the carrots?

No grating needed—just chop them and blend until smooth.

Can I use a hand mixer instead of a blender?

You can, but you’ll need to finely grate the carrots first for the best texture.

What kind of pan is best for this cake?

A Bundt pan is traditional, but a 9×13-inch baking dish also works well.

How can I make the glaze thicker?

Cook it a little longer or reduce the milk slightly for a thicker glaze.

Can I substitute the oil?

Yes, you can use any neutral oil like sunflower or coconut oil, or even unsweetened applesauce for a lighter version.

How do I prevent the cake from sticking?

Grease and flour your pan thoroughly or use a non-stick baking spray.

Can I double the recipe?

Absolutely. Double the ingredients and bake in two pans or a larger baking dish.

Is this cake suitable for vegans?

Not as written, but you can adapt it with plant-based egg substitutes, dairy-free condensed milk, and vegan butter alternatives.

Conclusion

Brazilian carrot cake is a wonderful, vibrant dessert that offers a delightful twist on a traditional favorite. With its smooth carrot batter and rich chocolate topping, it’s a treat you’ll find yourself making again and again. Whether for celebrations or simple coffee breaks, this cake will surely impress and satisfy!

Brazilian Carrot Cake

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 55 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: Baking
• Cuisine: Brazilian
• Diet: Vegetarian

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Description

This Brazilian carrot cake (bolo de cenoura) is irresistibly moist, colorful, and topped with a luscious chocolate glaze. Easy to make in a blender, this vibrant dessert is perfect for birthdays, celebrations, or a cozy coffee break!

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Ingredients

For the cake:

3 medium carrots, peeled and chopped (about 250 g or 2 cups)

3 large eggs

3/4 cup (180 ml) vegetable oil

1 1/2 cups (300 g) granulated sugar

2 cups (250 g) all-purpose flour

1 tablespoon baking powder

Pinch of salt

For the chocolate glaze:

1/2 cup (100 g) granulated sugar

1/4 cup (60 ml) milk

2 tablespoons unsweetened cocoa powder

1 tablespoon unsalted butter

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Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch pan or Bundt pan.

2. In a blender, combine chopped carrots, eggs, and vegetable oil. Blend until smooth and creamy.

3. In a large bowl, sift together flour, sugar, baking powder, and salt.

4. Pour the carrot mixture into the dry ingredients. Fold gently until combined; do not overmix.

5. Pour the batter into the prepared pan.

6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. For the glaze, combine sugar, milk, cocoa powder, and butter in a saucepan. Cook over medium heat, stirring constantly until slightly thickened (about 3-4 minutes). Let cool for 2 minutes.

9. Pour the warm glaze over the cooled cake.

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Notes

Substitute coconut glaze for a tropical twist.

Add cinnamon or nutmeg for a spiced version.

Fold in chopped nuts if desired for added texture.

Bake as cupcakes (18-20 minutes) for individual portions.

For gluten-free, use a gluten-free flour blend.