This Brazilian Carrot Cake is a simple yet delicious dessert made with pureed carrots, creating a moist, golden-orange cake topped with a rich and indulgent chocolate glaze. The combination of flavors is perfect for any occasion, and it’s an easy-to-make treat that everyone will love!
Why You’ll Love This Recipe
Brazilian Carrot Cake is a delightful fusion of moist, tender cake and a rich chocolate glaze. Unlike traditional carrot cakes, this version is made with pureed carrots, which gives the cake a smooth texture and a beautiful golden-orange color. The addition of the chocolate glaze provides the perfect balance of sweetness and richness. Whether you’re making it for a birthday, gathering, or just a cozy afternoon treat, this cake is sure to impress. It’s quick to prepare, requires basic ingredients, and delivers a burst of flavor in every bite.
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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the oven to 350°F (175°C). Grease a 9×13-inch or Bundt pan.
-
In a blender, combine chopped carrots, eggs, and oil. Blend until smooth.
-
Add sugar to the mixture and pulse to combine.
-
In a large bowl, whisk together flour, baking powder, and salt.
-
Pour the wet mixture into the dry ingredients and stir gently until combined.
-
Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted comes out clean.
-
Let the cake cool for 15 minutes before glazing.
-
For the glaze, melt the chocolate, butter, and corn syrup over a double boiler. Add milk if needed to reach desired consistency.
-
Pour the warm glaze over the cooled cake and allow it to set before serving.
Servings and Timing
-
Servings: 12
-
Prep Time: 20 minutes
-
Cook Time: 35 minutes
-
Total Time: 55 minutes
Variations
-
If you want a twist in flavor, substitute coconut or avocado oil for the vegetable oil.
-
Double the chocolate glaze recipe if you prefer a thicker, richer topping.
-
For an extra flavor boost, you can add chopped walnuts or shredded coconut into the batter.
-
For a lighter version, use half the amount of sugar or substitute with coconut sugar.
Storage/Reheating
-
Store the cake in an airtight container at room temperature for up to 3 days.
-
You can also refrigerate the cake to extend its freshness for up to a week. Simply allow it to come to room temperature before serving.
-
For longer storage, freeze the cake without the glaze, and add the glaze after defrosting. The cake can be frozen for up to 3 months.
FAQs
1. Can I make this cake without a blender?
Yes, you can grate the carrots and mix the ingredients by hand, though the texture might be slightly different. A blender helps achieve the smooth consistency of the batter.
2. Can I use a different type of oil?
Yes, you can substitute vegetable oil with coconut oil or avocado oil for a unique flavor twist.
3. Can I make this cake without eggs?
Yes, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or another egg replacer for a vegan version.
4. Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Just ensure that the flour blend is designed for baking.
5. Can I add nuts to this cake?
Absolutely! You can mix in chopped walnuts, pecans, or even shredded coconut for added texture and flavor.
6. How do I know when the cake is done?
Check the cake by inserting a toothpick into the center. If it comes out clean, the cake is ready. If it comes out wet, bake for a few more minutes and check again.
7. Can I make the glaze in advance?
Yes, you can prepare the glaze ahead of time. Just store it in the refrigerator and warm it slightly before pouring over the cake.
8. Can I make this cake in advance?
Yes, this cake stays moist for several days and can be made ahead of time. It also freezes well, so you can prepare it ahead of time for special occasions.
9. Can I use brown sugar instead of white sugar?
Yes, you can substitute brown sugar for white sugar for a richer, molasses-like flavor. The texture will be slightly different but still delicious.
10. Can I use cocoa powder instead of chocolate chips for the glaze?
Yes, you can substitute cocoa powder with a little extra butter and sugar to make the glaze. Use about 3 tablespoons of cocoa powder and adjust the sugar and butter to taste.
Conclusion
This Brazilian Carrot Cake is a beautifully simple yet flavorful dessert. With its moist texture and the indulgent chocolate glaze on top, it’s a treat that will surely become a favorite. Whether you’re making it for a special event or just to enjoy with family and friends, this easy-to-make cake is bound to please everyone’s taste buds. Enjoy the sweet, rich flavors of Brazil in every bite!
Print
Brazilian Carrot Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Brazilian Carrot Cake is a simple yet delicious dessert made with pureed carrots, creating a moist, golden-orange cake topped with a rich and indulgent chocolate glaze. The combination of flavors is perfect for any occasion, and it’s an easy-to-make treat that everyone will love!
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 the oven to 350°F (175°C). Grease a 9×13-inch or Bundt pan.
In a blender, combine chopped carrots, eggs, and oil. Blend until smooth.
Add sugar to the mixture and pulse to combine.
In a large bowl, whisk together flour, baking powder, and salt.
Pour the wet mixture into the dry ingredients and stir gently until combined.
Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 15 minutes before glazing.
For the glaze, melt the chocolate, butter, and corn syrup over a double boiler. Add milk if needed to reach desired consistency.
Pour the warm glaze over the cooled cake and allow it to set before serving.
Notes
Be careful not to overmix the batter to maintain the cake’s light texture.
For a richer topping, double the glaze recipe.
You can substitute coconut or avocado oil for a twist in flavor.
This cake pairs perfectly with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian
