Brazilian Carrot Cake is incredibly easy to make — everything goes into a blender! The result is a super moist, fluffy cake with a vibrant color and natural sweetness from the carrots. The chocolate glaze is quick to prepare and adds just the right amount of richness, making this a perfect everyday cake or special treat for gatherings and celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
Carrots (peeled and chopped)
Eggs
Granulated sugar
Vegetable oil
All-purpose flour
Baking powder
Salt (optional)
For the chocolate glaze:
Cocoa powder
Sugar
Butter
Milk
Directions
Preheat your oven to 350°F (180°C). Grease and flour a bundt or rectangular baking pan.
In a blender, combine the carrots, eggs, and oil. Blend until completely smooth.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Pour the carrot mixture into the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the chocolate glaze: in a saucepan over medium heat, mix the cocoa powder, sugar, butter, and milk. Stir until smooth and slightly thickened, about 5 minutes.
Once the cake is baked and slightly cooled, pour the warm glaze over the top and spread evenly.
Let it set for a few minutes before slicing and serving.
Servings and timing
This recipe makes about 10–12 servings. Preparation time: 15 minutes Cooking time: 40 minutes Cooling and glazing time: 15 minutes Total time: 1 hour 10 minutes
Variations
Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
Use orange juice instead of milk in the glaze for a citrusy note.
Add chocolate chips to the batter for extra indulgence.
Make cupcakes instead of a full cake (adjust baking time to 20–25 minutes).
Substitute part of the flour with almond flour for a slightly nutty texture.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, up to 5 days. To reheat, microwave individual slices for 10–15 seconds to slightly warm the glaze. This cake also freezes well — wrap slices individually and freeze for up to 2 months. Thaw at room temperature.
FAQs
What makes Brazilian Carrot Cake different from American carrot cake?
Brazilian carrot cake uses blended carrots and no spices or nuts. It’s topped with chocolate glaze instead of cream cheese frosting.
Can I use a hand mixer instead of a blender?
A blender is best for achieving a smooth batter, but a food processor or immersion blender can also work.
Can I use whole wheat flour?
Yes, but the texture will be denser. Try substituting only half for a lighter result.
Why is my cake too dense?
Overmixing the batter or using too many carrots can lead to a dense cake. Be sure to measure accurately and mix gently.
Can I make it without the glaze?
Yes, the cake is still delicious on its own, though the glaze adds a traditional touch.
Can I use baby carrots?
Yes, but weigh them out properly and chop before blending for an even texture.
Is this cake too sweet?
It’s balanced by the slight bitterness of the chocolate glaze, but you can reduce the sugar slightly if preferred.
What type of oil is best?
Neutral oils like vegetable, canola, or sunflower work best.
Can I make this into a layer cake?
Yes, just divide the batter between two round pans and adjust baking time to about 25–30 minutes.
Can I add chocolate directly into the batter?
Yes, chocolate chips or chunks can be folded in before baking for extra richness.
Conclusion
Brazilian Carrot Cake is a vibrant and satisfying dessert that’s both nostalgic and unique. With its soft, tender crumb and smooth chocolate glaze, it’s a guaranteed hit for all ages. Whether you’re new to Brazilian baking or looking for a twist on a classic, this easy and flavorful cake is one you’ll want to make again and again.
Brazilian Carrot Cake (Bolo de Cenoura) is a moist, blender-made cake with a bright-orange hue and natural sweetness from carrots, topped with a smooth and glossy chocolate glaze.
Ingredients
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 (optional)
For the chocolate glaze:
3 tablespoons cocoa powder
1/2 cup granulated sugar
2 tablespoons butter
2 tablespoons milk
Instructions
Preheat oven to 350°F (180°C). Grease and flour a bundt or rectangular baking pan.
In a blender, combine chopped carrots, eggs, and oil. Blend until smooth and creamy.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt (if using).
Pour the carrot mixture into the dry ingredients and mix gently until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the glaze: in a small saucepan over medium heat, combine cocoa powder, sugar, butter, and milk. Stir constantly until smooth and slightly thickened, about 5 minutes.
Let the cake cool for 10–15 minutes, then pour the warm chocolate glaze evenly over the top.
Allow glaze to set before slicing and serving.
Notes
Add a pinch of cinnamon or nutmeg to the batter for a spiced version.Substitute milk with orange juice in the glaze for citrus flavor.Fold in chocolate chips before baking for extra richness.Make cupcakes instead — bake for 20–25 minutes.Replace part of the flour with almond flour for a nutty texture.
