Brazilian Carrot Cake Recipe
If you’ve never tasted the wonderfully bright and moist Brazilian Carrot Cake, you are in for an absolute treat! This crave-worthy cake turns the humble carrot into the star of the show, delivering an irresistibly soft crumb and a cheerful golden hue. And let’s not forget the decadent chocolate glaze that sweeps over the top, creating the most blissful pairing of flavors and textures. From family celebrations to afternoon coffee breaks, this cake truly brings joy to any occasion.
Ingredients You’ll Need
This is one of those blissful bakes where every ingredient has a job to do, blending together for that signature look and unforgettable taste. Simple as they are, each one amplifies the cake’s flavor, texture, and stunning golden color—there’s no need for any fancy tricks here!
- Carrots: Fresh, raw carrots lend natural sweetness and a vibrant orange color to the cake; the better the carrot, the better the cake!
- Eggs: These provide structure and richness, helping the cake rise beautifully and bind everything together.
- Vegetable Oil: Oil keeps the crumb tender, moist, and light—exactly what makes Brazilian Carrot Cake unforgettable.
- White Sugar: Plenty of sugar balances the earthy carrot flavor with just the right amount of sweetness.
- All-purpose Flour: The foundation of the batter, flour gives the cake its body without overpowering the delicate flavors.
- Baking Powder: Essential for that fluffy, cloud-like crumb; make sure yours is fresh for the best lift.
- Salt: Just a pinch sharpens and balances all the beautiful, sweet notes.
- Semi-sweet Chocolate Chips (or Cocoa Powder): For the glaze, chocolate chips melt into a luscious topping, though cocoa powder works great too.
- Butter: Adds richness and helps the glaze stay glossy and smooth.
- Corn Syrup (or Honey/Agave): This keeps the glaze pliable and shiny, giving it that professional finish.
- Milk (optional): A splash of milk can thin out the glaze, if needed, so it drapes beautifully over your cake.
How to Make Brazilian Carrot Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C); this ensures an even rise right from the start. Grease a 9×13-inch pan or, for a bit of drama, a Bundt pan—thorough coverage will make sure your Brazilian Carrot Cake unmolds perfectly every time.
Step 2: Blend the Carrots, Eggs, and Oil
Add the chopped raw carrots, eggs, and vegetable oil to your blender. Blitz until silky smooth—this is the secret to that famous, tender crumb and the cake’s vivid color. You want absolutely no carrot lumps for the most irresistible slice!
Step 3: Sweeten Things Up
Add the sugar to the blender and pulse again until fully combined. This disperses sweetness evenly and makes the batter extra luscious.
Step 4: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing first ensures the leavening is evenly distributed and you avoid streaks of flour in the finished cake.
Step 5: Combine Wet and Dry
Pour the carrot mixture into the bowl with your dry ingredients. Gently fold everything together just until combined—resist the urge to overmix! This keeps the cake light and prevents it from getting dense.
Step 6: Bake to Perfection
Spread the batter evenly in your prepared pan. Pop it in the oven and bake for 30–40 minutes—look for a golden top and a toothpick that comes out clean or with just a few moist crumbs. Baking times may vary depending on your pan, so keep an eye on it towards the end.
Step 7: Cool Before Glazing
Let your Brazilian Carrot Cake rest in the pan for about 15 minutes before unmolding it. This helps set the crumb and makes the cake easier to handle (plus, the delicious aroma will drive you wild!)
Step 8: Make the Chocolate Glaze
For the crowning glory: melt your chocolate chips (or cocoa powder), butter, and corn syrup together in a double boiler until smooth and glossy. Add a little milk if the glaze seems too thick; you want it to pour but still cling lovingly to the cake. Pour it slowly over the warm cake and let it set—it’s pure magic.
Step 9: Glaze and Set
Let the glaze luxuriate and set atop the cake before slicing. The contrast between the tender crumb and silky chocolate will be utterly irresistible.
How to Serve Brazilian Carrot Cake
Garnishes
Brazilians often keep it simple, but you can dress up your Brazilian Carrot Cake with a sprinkle of chopped nuts like pistachios or walnuts for a bit of crunch. For a classic touch, a dusting of powdered sugar or a few curls of chocolate are all you need—let that vivid orange and shiny chocolate truly shine!
Side Dishes
This cake pairs beautifully with a good cup of strong coffee or a cafecito, which enhances both the earthy sweetness of the carrots and the rich chocolate glaze. For extra flair, serve with a scoop of vanilla ice cream or a dollop of whipped cream—the cool creaminess is an unbeatable contrast to the cake’s warmth.
Creative Ways to Present
For birthdays and celebrations, bake your Brazilian Carrot Cake in cupcake tins for easy-to-share individual treats. Try slicing the cake into thin, elegant layers and stacking them for a dramatic layer cake effect, or cut into petite cubes for delightful party bites. However you present it, this cake invites smiles and second helpings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brazilian Carrot Cake tightly wrapped or in an airtight container at room temperature for up to three days. The cake stays moist, and the flavors actually deepen and meld even more after a day or two!
Freezing
If you’d like to freeze the cake, let it cool completely (glaze and all, if you wish), then wrap slices or the whole cake in two layers of plastic wrap, followed by a layer of foil. Freeze for up to two months—simply thaw at room temperature for a treat anytime.
Reheating
Let the Brazilian Carrot Cake come to room temperature before serving for the best texture. If you crave a warm slice, pop it in the microwave for about 10–15 seconds; just enough to melt the glaze slightly and revive that fresh-from-the-oven magic.
FAQs
Why is the color of Brazilian Carrot Cake so vibrant?
The vivid orange hue comes directly from blending raw carrots into the batter! They not only color the cake naturally but also keep it moist and flavorful—no food coloring needed.
Can I use a food processor instead of a blender?
Absolutely! A food processor works well for pureeing the carrots, eggs, and oil until silky smooth, which is key for the cake’s signature texture. Just be sure you blend enough so there are no carrot bits left.
Is it possible to make the cake gluten-free?
Yes—swap in a good-quality gluten-free all-purpose flour blend (preferably one that includes xanthan gum or a similar binder) for equally delicious results. Keep in mind that baking time may vary slightly.
Can I make Brazilian Carrot Cake without corn syrup?
Definitely! Honey or agave syrup is a great substitute in the chocolate glaze, helping to keep it glossy and luscious. You can even skip it altogether if you prefer a slightly less shiny glaze.
What makes Brazilian Carrot Cake different from American carrot cake?
The biggest difference is texture and flavor—Brazilian Carrot Cake uses pureed, raw carrots (not grated) and skips the spices, creating a softer, moister crumb and more pronounced carrot flavor. Plus, that glossy, rich chocolate glaze is the ultimate finishing touch!
Final Thoughts
It’s hard not to fall in love with Brazilian Carrot Cake. Whether you need a crowd-pleasing dessert or a vibrant centerpiece for your afternoon table, this cake delivers effortless joy in every beautifully golden bite. I can’t wait for you to try it and make it part of your own sweet traditions!
Print
Brazilian Carrot Cake Recipe
- Total Time: 1 hour
- Yield: 1 9×13-inch or Bundt cake 1x
- Diet: Vegetarian
Description
This Brazilian Carrot Cake recipe is a delightful twist on the classic cake, featuring a moist crumb and a rich chocolate glaze. It’s a perfect treat for any occasion!
Ingredients
For the Cake:
- 2 cups chopped raw carrots (about 10 oz)
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup (or honey/agave)
- 2 –3 tbsp milk (optional, to thin glaze)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch or Bundt pan.
- Blend carrot mixture: In a blender, mix carrots, eggs, and oil until smooth.
- Add sugar: Incorporate sugar into the mix.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Mix wet and dry: Pour the wet mixture into the dry ingredients and gently stir to combine.
- Bake: Pour batter into the pan and bake for 30-40 minutes.
- Cool and prepare glaze: Allow the cake to cool for 15 minutes before glazing.
- Make chocolate glaze: Melt chocolate, butter, and syrup together. Thin with milk if desired.
- Glaze and serve: Pour the glaze over the cake and let it set before serving.
Notes
- You can add chopped nuts or coconut to the cake batter for extra texture.
- Ensure the cake is completely cool before adding the glaze to prevent it from melting too much.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Brazilian Carrot Cake, Carrot Cake Recipe, Brazilian Dessert, Chocolate Glaze, Baking
