If you have a sweet tooth looking for something truly comforting and uniquely delightful, this Brazilian Carrot Cake Recipe is like a warm hug on a plate. Unlike the typical carrot cakes you might be used to, this version boasts a luscious, smooth carrot puree base, making the cake moist and dense, topped with a fudgy chocolate glaze that melts in your mouth. Every bite is a dance of sweetness and texture that’s both nostalgic and exotic, making it a beloved classic in Brazilian homes and soon to be a favorite in yours too.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets the foundation for the irresistible taste and texture of this cake. Each component plays its part—from the natural sweetness and moisture of fresh carrots to the rich, velvety chocolate glaze that crowns the dessert.
- Carrots (3 medium, peeled and chopped): Fresh carrots provide natural sweetness and vibrant color for a tender crumb.
- Eggs (3 large): These bind everything together and add richness to the batter.
- Vegetable oil (1 cup): Keeps the cake moist without overpowering the flavor, unlike butter.
- Granulated sugar (2 cups, plus 1/2 cup for glaze): Sweetens the cake and balances the earthiness of the carrots.
- All-purpose flour (2 1/2 cups): Provides structure to the tender cake.
- Baking powder (1 tablespoon): Gives the cake a gentle rise for perfect density.
- Salt (1/4 teaspoon): Enhances all the flavors harmoniously.
- Cocoa powder (1/4 cup for glaze): Adds deep chocolate flavor to the glossy topping.
- Butter (2 tablespoons for glaze): Creates a rich, smooth chocolate finish.
- Milk (2 tablespoons for glaze): Helps meld the glaze ingredients into a shiny, pourable sauce.
How to Make Brazilian Carrot Cake Recipe
Step 1: Prep and Blend the Carrot Mixture
Start by preheating your oven to 350°F (175°C) and preparing your baking dish with grease and flour—this ensures your cake won’t stick and will come out perfectly. Next, toss your peeled and chopped carrots, eggs, and vegetable oil into a blender until the mixture is smooth and creamy. This pureed carrot batter is what sets this cake apart, creating the moist and tender crumb that makes it so special.
Step 2: Combine Dry Ingredients
While your carrot mixture rests, whisk together the flour, baking powder, and salt in a separate bowl. This dry blend will give your cake structure and just the right lift, ensuring it’s dense but not heavy.
Step 3: Mix Wet and Dry Ingredients
Pour the blended carrot mixture into a large bowl and gently stir in the sugar. Then gradually fold in the dry ingredients until everything is just combined; over-mixing can toughen the cake. This careful incorporation balances texture and flavor perfectly.
Step 4: Bake to Perfection
Pour the batter into your prepared dish—whether it’s a 9×13-inch pan or a Bundt—and smooth the top. Slide it into the oven and bake for 35–40 minutes if using a 9×13-inch dish or 45–50 minutes for a Bundt pan. Check doneness by inserting a toothpick in the center; if it comes out clean, your cake is ready. Let it cool slightly so it can firm up before adding the glaze.
Step 5: Prepare the Chocolate Glaze
In a small saucepan, combine sugar, cocoa powder, butter, and milk, stirring constantly over medium heat until the mixture boils. Let it simmer for a few minutes to thicken slightly, then pour the warm glaze evenly over the cake. This luscious topping cools and sets into a shiny, fudgy coat that’s simply impossible to resist.
How to Serve Brazilian Carrot Cake Recipe
Garnishes
For a simple yet elegant touch, sprinkle some finely chopped nuts like walnuts or pecans on top of the glaze while it’s still warm so they stick. Alternatively, a dusting of powdered sugar or a few fresh berries can add a pop of color and freshness.
Side Dishes
This cake is a star on its own, but pairing it with a scoop of vanilla ice cream or a dollop of lightly whipped cream elevates dessert time into a memorable experience. A cup of strong Brazilian coffee or a lightly brewed black tea complements the cake’s richness beautifully.
Creative Ways to Present
Serve your Brazilian Carrot Cake Recipe as part of a dessert platter with bite-sized squares alongside other traditional Brazilian sweets. For celebrations, consider layering the cake with a bit of dulce de leche or spreading cream cheese frosting under the chocolate glaze for a special twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered tightly with plastic wrap or in an airtight container at room temperature to preserve its moist texture and flavor for up to 3 days. Avoid refrigeration unless your kitchen is very warm, as this can dry the cake.
Freezing
If you want to enjoy the Brazilian Carrot Cake Recipe later, slice it into portions and wrap each piece individually in plastic wrap, then place them in a freezer-safe container. It will keep well for up to 2 months, making it a wonderful make-ahead treat.
Reheating
To revive frozen or leftover cake, let it come to room temperature and warm gently in a microwave or oven for a few seconds. This brings back the softness and refreshes the chocolate glaze, almost like it just came out of the oven.
FAQs
Can I use a food processor instead of a blender?
Absolutely! A food processor works just as well for pureeing the carrots and blending the wet ingredients, as long as you achieve a smooth consistency.
Is this cake gluten-free?
The traditional recipe uses all-purpose flour, so it is not gluten-free. However, you can substitute with a gluten-free flour blend made for baking, but be mindful the texture might be slightly different.
Can I use a different oil instead of vegetable oil?
Yes, mild oils like canola or sunflower oil work perfectly. Avoid strong-flavored oils such as olive oil as they might affect the cake’s flavor.
How long does the chocolate glaze stay fresh?
The glaze stays fresh for a couple of days when the cake is covered. It tends to firm up as it cools but retains its fudgy texture at room temperature.
Can I add nuts or raisins to the batter?
Definitely! Adding chopped nuts or raisins introduces a delightful texture contrast and subtle flavor variation. Fold them in just before baking for the best results.
Final Thoughts
There’s something truly magical about the Brazilian Carrot Cake Recipe that makes it a standout dessert — the way the silky carrot puree combines with a rich chocolate glaze creates an experience that’s both comforting and exciting. I can’t encourage you enough to try baking this cake yourself; it’s straightforward, indulgent, and always a crowd-pleaser. Once you taste it, I’m sure it will find a special place in your recipe collection and heart!
Print
Brazilian Carrot Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Description
This Brazilian Carrot Cake, or Bolo de Cenoura, is a moist and dense dessert featuring pureed carrots blended with eggs and oil, baked to perfection, and topped with a rich and fudgy chocolate glaze. It’s a delightful twist on the classic carrot cake, known for its smooth texture and sweetness, making it a beloved traditional dessert in Brazil.
Ingredients
Cake
- 3 medium carrots (peeled and chopped)
- 3 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Chocolate Glaze
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour either a 9×13-inch baking dish or a Bundt pan to prevent sticking.
- Blend Carrot Mixture: In a blender, combine the peeled and chopped carrots, eggs, and vegetable oil. Blend until the mixture is smooth and creamy.
- Combine Wet Ingredients: Pour the blended carrot mixture into a large mixing bowl and stir in the granulated sugar until evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are well combined.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing and maintain cake texture.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 35–40 minutes if using a 9×13-inch pan or 45–50 minutes for a Bundt pan. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool slightly in the pan to make glazing easier and prevent the cake from breaking.
- Prepare Chocolate Glaze: In a small saucepan over medium heat, combine granulated sugar, unsweetened cocoa powder, butter, and milk. Stir constantly until the mixture comes to a boil, then let it simmer for 2–3 minutes until slightly thickened.
- Glaze the Cake: Pour the warm chocolate glaze evenly over the slightly cooled cake. Allow the glaze to set before slicing and serving.
Notes
- This Brazilian-style carrot cake is sweeter and denser than traditional American versions.
- The carrot puree base gives the cake a smooth and moist texture.
- The chocolate glaze is fudgy and rich, complementing the sweetness of the cake.
- Best served at room temperature to enjoy full flavor and texture.
- Use fresh carrots for the best natural sweetness and texture.
