Brazilian carrot cake
Brazilian carrot cake is a beloved treat in Brazil — soft, moist, and naturally sweet, topped with a rich chocolate glaze that makes every bite unforgettable. Unlike traditional carrot cakes, it’s simple to make with just a few everyday ingredients, yet delivers extraordinary flavor. Perfect for dessert, afternoon tea, or any special occasion, this cake is a true crowd-pleaser.
Servings 20 Pieces
Ingredients
Cake
- 3 large carrots peeled and chopped
- 3 large eggs
- 2 cups all-purpose flour sifted
- 2 cups sugar
- ¾ cup vegetable oil
- 1 tbsp baking powder
- 1 tsp vanilla sugar or vanilla extract
Chocolate topping
- 1 can sweetened condensed milk
- 1 tbsp butter
- 2 tbsp cocoa powder
Instructions
- Preheat oven to 350°F (180°C).
- Peel and chop the carrots into small pieces.
- In a blender, add the carrots, sugar, oil, and eggs. Blend until smooth and liquid.
- In a large bowl, mix together the sifted flour, baking powder, and vanilla sugar.
- Pour the carrot mixture over the flour mixture. Stir until well combined (do not overmix).
- Grease a baking tray or pan with oil, then pour in the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Meanwhile, make the chocolate topping: in a saucepan, combine condensed milk, cocoa powder, and butter. Cook over medium heat, stirring constantly, for about 2 minutes, until smooth and slightly thickened.
- Pour the warm chocolate topping over the hot cake. Let it cool and set before serving.
Notes
- For best results, use fresh, sweet carrots.
- Baking times may vary depending on your oven and pan size — always check with a toothpick.
- You can adjust sweetness to taste by slightly reducing sugar or using dark cocoa powder for the topping.
- Both brigadeiro and ganache toppings are delicious — choose based on your preference.
- This cake tastes even better the next day as the flavors develop.
- Store the cake covered to maintain moisture and freshness.