Brazilian Carrot Cake
This Brazilian carrot cake is nothing like the American version. It’s a moist, tender cake made with carrots blended right into the batter, topped with a rich chocolate glaze that sets into a glossy, fudgy coating.
The result is a cake that’s incredibly soft, subtly sweet, and absolutely irresistible. It’s a staple in Brazilian households and bakeries, often served as an afternoon snack with coffee or as a simple dessert.
If you’ve never tried it, you’re in for a treat. This recipe is easy to make, uses everyday ingredients, and comes together in one blender.
What Makes This Cake Special
Traditional Brazilian carrot cake is made by blending raw carrots with oil and eggs, creating an ultra-moist batter. No grating required, which means less mess and faster prep.
The cake itself is light and fluffy with a beautiful orange color. The chocolate topping isn’t a frosting but a poured glaze made with cocoa powder, butter, and sugar that soaks slightly into the warm cake.
This combination of soft carrot cake and rich chocolate is what makes this dessert so beloved. It’s simple, comforting, and perfect for any occasion.
Read More: Salted Caramel Harvest Cake
Ingredients You’ll Need
The cake uses pantry staples you probably already have. Carrots are the star, along with neutral oil, eggs, sugar, and flour.
For the glaze, you’ll need cocoa powder, butter, sugar, and milk. Some recipes add a touch of vanilla or use sweetened condensed milk for extra richness.
Everything comes together quickly, making this a great last-minute dessert option.
How to Make It
Start by blending the carrots with oil, eggs, and sugar until completely smooth. This creates the base of your batter and ensures the carrots are evenly distributed.
Transfer to a bowl and gently fold in the dry ingredients. Pour into a greased pan and bake until golden and a toothpick comes out clean.
While the cake bakes, make the glaze by heating all ingredients in a saucepan until smooth. Pour over the warm cake and let it set before slicing.
Brazilian Carrot Cake
Course: DessertCuisine: BrazilianDifficulty: Easy12
servings15
40
minutes55
minutesA moist, tender Brazilian carrot cake made in a blender and topped with a rich chocolate glaze. Simple, delicious, and perfect with coffee.
Ingredients
- For the Cake
3 medium carrots, peeled and chopped (about 2 cups)
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
2½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
- For the Chocolate Glaze
3 tablespoons unsalted butter
3 tablespoons cocoa powder
1 cup granulated sugar
½ cup whole milk
3 medium carrots, peeled and chopped (about 2 cups)
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
2½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
- For the Chocolate Glaze
3 tablespoons unsalted butter
3 tablespoons cocoa powder
1 cup granulated sugar
½ cup whole milk
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or spray with nonstick cooking spray.
- Add the chopped carrots, eggs, oil, and sugar to a blender. Blend on high speed for 2 to 3 minutes until completely smooth with no carrot chunks remaining.
- Pour the carrot mixture into a large mixing bowl. Sift in the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the glaze. Combine butter, cocoa powder, sugar, and milk in a small saucepan over medium heat.
- Stir constantly and bring to a gentle boil. Let it boil for 1 to 2 minutes until slightly thickened, then remove from heat.
- As soon as the cake comes out of the oven, pour the warm glaze evenly over the top. Use a spatula to spread if needed.
- Let the cake cool for at least 20 minutes to allow the glaze to set before slicing and serving.
Notes
- Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week.
Glaze variations: For a thicker glaze, let it boil an extra minute. For a thinner glaze, add a splash more milk.
Pan options: You can also bake this in a bundt pan or two 9-inch round pans. Adjust baking time as needed.
Make ahead: This cake tastes even better the next day as the flavors meld and the cake becomes more moist.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 18g |
| Sugars | 38g |
| Protein | 4g |
Tips for Success
Don’t overmix the batter once you add the flour. Gentle folding keeps the cake tender and prevents it from becoming dense.
Pour the glaze over the cake while it’s still warm. This helps it soak in slightly and creates that signature glossy finish.
Let the cake cool for at least 20 minutes before slicing. The glaze needs time to set, and the cake will slice much cleaner when it’s not piping hot.
Serving and Storage
This cake is best served at room temperature, either on its own or with a cup of strong coffee. It’s popular as an afternoon snack in Brazil but works beautifully as dessert too.
Store covered at room temperature for up to 3 days, or refrigerate for up to a week. The cake actually gets more moist as it sits.
You can also freeze slices wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use a different oil?
Yes, any neutral oil works well. Canola, sunflower, or light olive oil are all good substitutes for vegetable oil. Avoid strongly flavored oils as they can affect the taste of the cake.
Why is my cake dense?
Overmixing the batter after adding flour is the most common cause. Fold gently just until the flour disappears. Also make sure your baking powder is fresh and not expired.
Can I make this without a blender?
You can grate the carrots very finely and mix everything by hand, but the texture won’t be quite as smooth. A food processor can work in place of a blender if needed.
