Brazilian Carrot Cake is unlike any carrot cake you’ve tried before. Instead of shredded carrots and warm spices, this recipe blends fresh carrots into a silky batter that bakes up soft, fluffy, and deeply golden. Topped with a glossy chocolate brigadeiro glaze, it’s a dessert that feels both nostalgic and refreshingly new. Whether you’re curious about Brazilian baking or just craving something irresistibly sweet, this cake hits all the right notes from the first bite.
Why You’ll Love This Recipe
- Quick to prepare with a blender-friendly batter
- Uses simple ingredients found in most kitchens
- Perfect for birthdays, brunches, or cozy weekends
- Free from spices and nuts, letting the carrot and chocolate shine naturally
- Light and airy with a soft bite in every slice • Unique brigadeiro frosting makes it stand out from typical carrot cakes
- A guaranteed crowd-pleaser that brings a taste of Brazil to your table
This cake strikes a perfect balance between easy and impressive. It’s comfort food with a twist and a dessert that feels both homey and special.
Ingredients Needed
For the Carrot Cake Base
- 300 grams peeled carrots, chopped into chunks
- 3 large eggs, at room temperature
- 1 and 3/4 cups granulated sugar
- 1 cup vegetable oil
- A pinch of salt
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder, sifted
For the Brigadeiro Frosting
- 3 ounces bittersweet chocolate, chopped finely
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Chocolate sprinkles, optional for topping
Using room-temperature eggs and sifting the flour helps achieve a smooth, tender crumb. The frosting is rich and creamy, with a touch of shine that makes the cake visually stunning.
How to Make Brazilian Carrot Cake
Start with oven prep
Begin by heating your oven to 350°F or 175°C. Lightly coat a 10-inch bundt pan with butter, then dust it with flour to create a nonstick surface.
Blend the base ingredients
Add the carrot chunks, whole eggs, granulated sugar, cooking oil, and a small pinch of salt to your blender. Process everything together until the texture turns completely smooth and creamy.
Transfer and mix with dry ingredients
Once blended, move the liquid mixture into a separate large bowl. Gradually add the sifted flour and baking powder, stirring gently until everything is fully combined without overmixing.
Pour and bake
Transfer the batter into the prepared pan. Give the pan a gentle shake to level the surface. Place it in the center rack of the oven and bake for about 50 minutes. Check doneness by inserting a toothpick near the middle. If it comes out mostly clean, it’s ready.
Cool before removing
Once baked, leave the cake in the pan for around 10 minutes. This rest period helps it hold its shape. After that, gently slide a knife around the edges to loosen it. Flip the cake out onto a wire rack and let it cool completely before adding the topping.
Cook the brigadeiro topping
In a saucepan over low heat, melt the chocolate with the condensed milk and butter. Stir non-stop to keep it smooth and prevent burning. After about 10 minutes, it should thicken and slide away from the bottom of the pan as you stir. Pour in the cream and stir again until the sauce becomes rich and glossy.
Assemble the final dessert
Place the cooled cake on your serving plate. Slowly pour the warm brigadeiro topping over the top, allowing it to cascade down the sides naturally. If you’d like, sprinkle chocolate toppings or flakes for extra texture and decoration.
Serving and Storage Tips
Use a sharp knife for clean slices and serve the cake at room temperature or slightly warmed. It goes perfectly with coffee, milk, or even a scoop of vanilla ice cream.
To store, keep the cake covered on the counter for up to two days. If you want it to last longer, refrigerate it in an airtight container for up to five days. For freezing, wrap slices individually in plastic and place them in a sealed freezer bag. When ready to enjoy, let a slice thaw at room temperature or warm it slightly in the microwave for a soft, fresh taste.
Nutritional Information
This Brazilian carrot cake is indulgent yet balanced. Here is an approximate nutritional breakdown per slice (based on 12 servings):
- Calories: 370
- Calories: 370
- Total Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Sugars: 30g
- Protein: 5g
- Fiber: 1g
- Sodium: 120mg
These values are estimates and may vary depending on specific brands and measurements used.
Pro Tips for the Perfect Bolo de Cenoura
Sift Your Flour
Passing the flour through a sifter helps break up any clumps and allows it to combine smoothly with the rest of the ingredients. This small step makes a big difference in achieving a uniform batter.
Weigh Your Carrots
Relying on weight rather than volume helps you get the right texture every time. Too many carrots can make the batter overly wet, while too few may result in a dry cake. A scale keeps everything balanced and predictable.
Avoid Overmixing
As soon as the dry ingredients go in, mix just enough to blend everything together. Stirring too much can deflate the batter and make the cake less soft, resulting in a firm or heavy crumb.
Stick to the Correct Oven Temperature
Always preheat your oven. Baking at the wrong temperature or opening the oven door too early can cause the cake to sink.
Cool Before Frosting
Let the cake cool completely before adding the brigadeiro glaze. A warm cake will make the frosting run and lose its shine.
Get the Right Brigadeiro Consistency
Cook the brigadeiro on medium-low heat. Stir constantly until the mixture thickens enough to slowly fall off the spoon in ribbons. If it’s too runny, keep cooking; if it’s too stiff, add a splash of cream.
Variations and Creative Twists
Orange Zest Cake
Add the zest of one fresh orange to the batter for a bright citrus aroma that pairs perfectly with the richness of the chocolate glaze.
Coconut Delight
Mix in a handful of shredded coconut to the batter or sprinkle some over the frosting for a tropical flavor boost.
Coffee-Infused Brigadeiro
Swap a small amount of the heavy cream in the frosting with strong brewed coffee or espresso. This twist deepens the chocolate taste and adds a grown-up edge.
White Chocolate Glaze
Use white chocolate instead of dark to make a smoother, sweeter topping. It gives a striking visual contrast and appeals to different taste preferences.
Finishing Touches
Top the cake with chocolate curls, toasted coconut, or chopped nuts for extra texture and a beautiful presentation.
Related Brazilian Dessert Recipes You’ll Love
If you enjoyed this Brazilian carrot cake, here are more traditional treats you’ll want to try next:
Traditional Brigadeiro Recipe
The classic chocolate truffle that’s rich, chewy, and a must at any Brazilian party.
Pão de Queijo
Cheesy, chewy bread rolls made with tapioca flour. They’re naturally gluten-free and totally addictive.
Passion Fruit Mousse
A light and creamy dessert with the tangy kick of maracujá. Perfect for hot days and easy to make ahead.
Beijinho (Coconut Truffle)
A coconut version of brigadeiro, rolled in sugar and topped with a clove. Sweet, simple, and full of charm.
Quindim
A glossy yellow coconut flan with a dense, rich texture and a beautiful golden top.
Brazilian Carrot Cake with Brigadeiro Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and dust it with flour.
- Blend carrots, eggs, sugar, oil, and salt in a blender until smooth and creamy.
- Pour blended mixture into a bowl. Gently stir in sifted flour and baking powder until fully combined without overmixing.
- Transfer batter into the prepared bundt pan. Tap to level, then bake for about 50 minutes. Use a toothpick to check doneness.
- Let the cake cool in the pan for 10 minutes, then loosen edges and invert onto a wire rack to cool completely.
- In a saucepan over low heat, melt chocolate with condensed milk and butter. Stir constantly for about 10 minutes until it thickens.
- Add cream to the thickened mixture and stir until glossy and smooth.
- Place cake on a serving plate. Pour warm brigadeiro glaze over the top and let it cascade naturally. Add sprinkles if desired.
Notes
Conclusion
Brazilian carrot cake is more than just a dessert. It’s soft, moist, and covered in a rich chocolate glaze that melts into every bite. This recipe delivers comfort, flavor, and that perfect homemade touch.
If you try it, don’t forget to leave a comment and give it a star rating. Your feedback helps others and keeps the recipe improving. Feel free to share your cake photos on Pinterest or Facebook and tag us.
Have you tried adding any twists to the recipe? Maybe orange zest or a coffee-flavored glaze? Tell us how it turned out below. We’d love to hear what you created in your kitchen.
Frequently Asked Questions
What does Brazilian carrot cake taste like?
It has a smooth, sweet flavor with a subtle carrot base. Unlike American versions, it skips spices and uses blended carrots, giving it a soft, almost pudding-like texture inside. The chocolate topping adds richness without being too heavy.
How long will carrot cake stay fresh?
When stored in an airtight container at room temperature, the cake stays fresh for up to three days. If refrigerated, it can last about five days. Make sure it’s fully cooled before sealing to prevent moisture buildup.
What is the secret ingredient in carrot cake?
Blending raw carrots into the batter is what makes this version stand out. It gives the cake a silky texture and vibrant color, without the chunky or gritty texture you find in grated versions.
Why is my carrot cake soggy?
A soggy cake usually means the batter had too much moisture. This can happen if the carrots weren’t weighed properly or if the cake was underbaked. Always check with a toothpick and follow the ingredient measurements closely.
