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Brazilian Carrot Cake Chocolate

Featured in Sweet Treats for Every Occasion.

Brazilian carrot cake stands out for its vibrant color and exceptionally moist, tender crumb. Carrots are blended smoothly into the batter with eggs and oil, then folded into sifted flour and sugar for even texture. Once baked, this sunny cake is generously covered in a warm, glossy chocolate glaze made from cocoa, milk, and butter. The result is a flavorful dessert with playful chocolate richness and a satisfying, dense bite. Quick to assemble and always a crowd-pleaser, this treat pairs perfectly with coffee or as a lunchbox favorite.

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Updated on Wed, 21 May 2025 18:43:27 GMT
Brazilian Carrot Cake Pin it
Brazilian Carrot Cake | lottirecipes.com

This sunny Brazilian carrot cake is a staple in my home whenever I want something festive yet quick. Unlike its American cousin, this cake blends carrots into the batter for a moist tender crumb and is finished with a silky chocolate glaze that makes it irresistible on any afternoon.

I first baked this after a Brazilian friend shared her family recipe and it became my go to for birthdays because everyone always asks for seconds

Ingredients

  • Carrots: choose firm brightly colored carrots as these add natural sweetness and vibrant color to the cake
  • Eggs: use large eggs at room temperature for best structure and even mixing
  • Vegetable oil: provides moisture and helps create the cake’s tender crumb
  • Granulated sugar: gives sweetness and a soft texture
  • All purpose flour: sifted for a light and even crumb
  • Baking powder: gives lift for a perfectly risen cake
  • Pinch of salt: subtly enhances the flavor
  • Granulated sugar: needed for the shiny chocolate glaze
  • Milk: adds creaminess to the glaze
  • Unsweetened cocoa powder: make sure to use good quality for a rich chocolate flavor
  • Unsalted butter: gives the glaze a smooth and glossy finish

Step-by-Step Instructions

Preheat the Oven:
Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit and thoroughly grease and flour your baking pan. Make sure all corners are coated so the cake releases easily after baking
Blend the Wet Ingredients:
Chop the carrots into small pieces for even blending. Place the carrots oil and eggs in a blender. Blend on high until the mixture is completely smooth with no lumps visible. This step is essential for the cake’s signature texture
Mix the Dry Ingredients:
In a large mixing bowl sift together the flour baking powder sugar and salt. Whisk well to ensure everything is evenly distributed for a uniform rise
Combine the Batter:
Pour the carrot mixture into the dry ingredients. Use a spatula to gently fold the two together just until you see no streaks of flour. Overmixing can make the cake tough so be gentle here
Bake the Cake:
Scrape the batter into your prepared pan and spread evenly. Bake on the middle rack for 35 to 40 minutes. A toothpick inserted in the center should come out clean. Let the cake cool for 10 minutes in the pan then turn it out onto a rack and let it cool completely
Make the Chocolate Glaze:
Combine sugar milk cocoa powder and butter in a small saucepan. Warm over medium heat whisking constantly until the mixture begins to bubble and the sugar is completely dissolved about three to four minutes. The glaze should be shiny and slightly thick
Glaze the Cake:
Once the cake is cool pour the warm chocolate glaze over the top and use a spatula to spread it evenly. Allow the glaze to set for at least a few minutes before slicing to get those perfect glossy squares
Brazilian Carrot Cake Pin it
Brazilian Carrot Cake | lottirecipes.com

Carrots are my favorite part of this recipe because they melt into the batter leaving behind both color and a gentle sweetness. My sister once mistook it for pumpkin cake and could not believe it was filled with carrots

Storage Tips

Store the cake in an airtight container at room temperature. It keeps its moisture for up to three days and the chocolate glaze helps seal in freshness. If you want to keep it longer refrigerate and bring to room temperature before serving

Ingredient Substitutions

You can swap vegetable oil for canola or sunflower oil with no change in flavor or texture. For a lighter cake try using half white whole wheat flour. If you fancy a more intense chocolate topping add a handful of chopped dark chocolate to the glaze mixture

Serving Suggestions

This cake shines with a cup of coffee or hot chocolate in the afternoon. Dress it up for birthdays by adding colorful sprinkles on the glaze just as it sets. Small squares make excellent lunchbox treats for kids

A Bit of Background

Brazilian carrot cake or bolo de cenoura is a beloved home bake across Brazil especially at birthday parties and school events. Its smooth almost pudding like texture comes from blending the carrots and the simple chocolate topping contrasts beautifully with the golden cake underneath

Frequently Asked Questions

→ Why blend the carrots rather than grate them?

Blending carrots with eggs and oil produces an ultra-smooth batter, which gives the cake its signature moist and fine texture throughout.

→ What gives the glaze its glossy finish?

The chocolate glaze owes its shine to the combination of butter and sugar, and adding a bit of honey or corn syrup can make it extra glossy.

→ Can I use another oil besides vegetable oil?

Yes, other neutral oils like canola or sunflower work well without affecting the subtle carrot flavor.

→ Will this cake work in a Bundt pan?

Absolutely! Just be sure to grease and flour the pan thoroughly so the cake releases easily after baking.

→ How long does it stay fresh?

Stored in an airtight container at room temperature, the cake remains moist and fresh for up to three days.

→ Is the chocolate glaze optional?

The glaze adds traditional richness, but the cake can also be enjoyed plain or with a dusting of powdered sugar.

Brazilian Carrot Cake Chocolate

Smooth carrot cake crowned with a decadent chocolate glaze—moist, colorful, and irresistible for all ages.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: Brazilian

Yield: 12 Servings (1 rectangular or Bundt cake)

Dietary: Vegetarian

Ingredients

→ Cake

01 250 g peeled and chopped carrots (about 3 medium)
02 3 large eggs
03 180 ml vegetable oil
04 300 g granulated sugar
05 250 g all-purpose flour
06 1 tablespoon baking powder
07 Pinch of salt

→ Chocolate Glaze

08 100 g granulated sugar
09 60 ml milk
10 2 tablespoons unsweetened cocoa powder
11 1 tablespoon unsalted butter

Instructions

Step 01

Preheat oven to 180°C. Grease and flour a 23 x 33 cm baking pan or Bundt pan.

Step 02

In a blender, process carrots, eggs, and vegetable oil until smooth and creamy.

Step 03

Sift flour, sugar, baking powder, and salt into a large bowl.

Step 04

Add carrot mixture to dry ingredients. Fold gently with a spatula until combined and no streaks of flour remain. Avoid overmixing.

Step 05

Transfer batter to prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the centre comes out clean.

Step 06

Let the cake cool in the pan for 10 minutes. Unmould and cool completely on a wire rack.

Step 07

In a saucepan, combine sugar, milk, cocoa powder, and butter. Heat over medium, stirring, until boiling and slightly thickened, about 3–4 minutes. Remove from heat and cool for 2 minutes.

Step 08

Spread warm chocolate glaze evenly over cooled cake. Allow glaze to set before slicing and serving.

Notes

  1. For a glossy chocolate finish, incorporate a tablespoon of honey or corn syrup into the glaze.
  2. When using a Bundt pan, ensure thorough greasing and flouring to prevent sticking.
  3. Store in an airtight container at room temperature for up to three days.

Tools You'll Need

  • Blender
  • Mixing bowls
  • Spatula
  • Sieve or sifter
  • 23 x 33 cm baking pan or Bundt pan
  • Wire rack
  • Small saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains gluten
  • Contains milk and butter (dairy)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 12 g
  • Total Carbohydrate: 50 g
  • Protein: 4 g