Brazilian carrot cake recipe is a beloved dessert made with blended carrots, eggs, oil, sugar, and flour, finished with rich chocolate brigadeiro.
My Baking Addiction grew after tasting how moist and flavorful this cake turns out. This delicious Brazilian carrot cake recipe surprised me with its smooth texture and intense chocolate topping.
I made this recipe many times for family and friends, adjusting sweetness and chocolate richness slightly. I want to say it never fails.
Today I show step by step how to prepare this Brazilian carrot cake recipe at home with confidence shared
The Secret To Super Brazilian Carrot Cake Recipe
The secret to a super Brazilian carrot cake recipe lies in blending the carrots until completely smooth, which gives the cake its bright color and soft crumb.
Using neutral vegetable oil keeps the texture moist without changing the flavor. Accurate baking powder measurement helps the cake rise evenly. Mixing gently after blending prevents a dense result.
Baking at the right temperature allows the cake to cook through while staying tender. Finishing with freshly made brigadeiro while still warm creates a glossy topping that melts beautifully into the cake.
How To Prepare Brazilian Carrot Cake Recipe?
To ensure this Brazilian carrot cake recipe turns out just right, we’ll follow each step carefully. I’ve explained the process clearly and included tips for best results.
You don’t need all the tools I use just work with what you have, and you’ll enjoy a moist, flavorful, and irresistible cake.
Recipe Overview
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Yield: 10 servings
Course: Dessert
Cuisine: Brazilian
Difficulty: Easy
Kitchen Utensils
- Blender or food processor
- Large mixing bowl
- Whisk or spatula
- 9-inch (23 cm) cake pan Saucepan
- Oven
- Measuring cups and kitchen scale
Ingredients
For the Carrot Cake
- 300 g carrots, peeled and roughly chopped
- 4 large eggs
- 250 g granulated sugar
- 250 ml vegetable oil
- 250 g plain flour
- 15 g baking powder (1 tablespoon)
- 1.5 g salt (¼ teaspoon)
- 10 ml vanilla extract (2 teaspoons)
For the Brigadeiro Topping
- 30 g unsalted butter
- 85 g bittersweet chocolate, chopped
- 120 ml heavy cream
- 395 g sweetened condensed milk (1 can)
Instructions
1. Start by getting everything ready. Preheat your oven to 180°C (350°F). Prepare your cake pan by greasing it well and lightly dusting it with flour, or line it with parchment paper so the cake doesn’t stick.
2. Next, make the wet mixture. Add the carrots, eggs, sugar, vegetable oil, and vanilla extract to a blender. Blend until the mixture is completely smooth and creamy, with no visible carrot pieces.
3. In a separate large bowl, add the flour, baking powder, and salt. Mix them gently so the ingredients are evenly combined.
4. Pour the blended carrot mixture into the bowl with the dry ingredients. Using a whisk or spatula, mix slowly just until everything comes together. Stop as soon as you no longer see dry flour—do not over mix.
5. Pour the batter into the prepared pan and smooth the top if needed. Place it in the oven and bake for about 40 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
6. Once baked, remove the cake from the oven. Let it cool for a few minutes in the pan, then carefully turn it out onto a plate or cooling rack.
7. To make the brigadeiro topping, place a saucepan over medium heat. Add the butter, condensed milk, heavy cream, and chopped chocolate. Stir constantly to prevent sticking or burning. Keep stirring until the mixture thickens and becomes shiny, which should take about 10 minutes.
8. Finally, pour the warm brigadeiro over the cake and spread it gently across the top. Let it sit for a few minutes so the topping sets slightly, then slice and serve.
Note: This cake does not use cinnamon or spices, which makes it lighter and smoother than traditional carrot cakes. The brigadeiro should be thick but still pourable; remove it from heat before it becomes too stiff.
Nutrition Facts Of Brazilian Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 48 g |
| Protein | 6 g |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Sugar | 32 g |
| Fiber | 2 g |
| Sodium | 180 mg |
Why You’ll Love This Recipe
You will love this Brazilian carrot cake recipe because it delivers a soft, moist crumb with a naturally sweet carrot base and a rich chocolate brigadeiro topping that melts into the cake.
The batter is blended, not grated, making preparation quick and smooth. It uses everyday ingredients and does not require advanced baking skills. The flavor improves after resting, making it great for sharing.
This Brazilian carrot cake recipe has been tested many times, giving consistent results and a comforting homemade taste that keeps everyone coming back.
Why My Recipe Works
My Brazilian carrot cake recipe works because the carrots are blended with eggs, sugar, and oil, creating a smooth, moist batter that keeps the cake tender.
The balance of flour and baking powder ensures it rises evenly without becoming dense. The brigadeiro topping adds a creamy, chocolatey layer that complements the natural sweetness of the carrots.
Simple techniques like gentle folding and proper baking temperature guarantee consistent results. This approach produces a cake that is soft, flavorful, and rich without being heavy; making it reliable every time I bake it.
What To Serve With Brazilian Carrot Cake Recipe
Brazilian carrot cake recipe pairs beautifully with simple accompaniments that complement its sweet, moist texture and rich brigadeiro topping.
A cup of freshly brewed coffee or espresso enhances the chocolate and carrot flavors. Warm or chilled milk works well for a comforting snack. Fresh fruit like berries or sliced bananas adds a light, refreshing contrast.
For an extra treat, a dollop of whipped cream or a scoop of vanilla ice cream makes each slice indulgent. Serving it on its own also works perfectly, as the cake is flavorful and satisfying without extras.
When To Serve
Brazilian carrot cake can be served at many different times. It works beautifully as an afternoon treat with coffee or tea, or as a dessert after lunch or dinner.
It is also a popular choice for birthdays, celebrations, and family gatherings. You can enjoy it slightly warm, letting the brigadeiro topping stay soft, or at room temperature once the chocolate has set.
The cake keeps well for a day or two, making it convenient to prepare ahead and serve whenever you want a sweet, comforting dessert.
Nutritional Benefits
Brazilian carrot cake recipe offers some nutritional benefits thanks to its key ingredients. Carrots provide beta-carotene, which the body converts into vitamin A, supporting eye health and immunity.
Eggs add protein and essential nutrients like vitamin B12 and choline. The cake also contains healthy fats from vegetable oil, which help with energy and nutrient absorption.
While the brigadeiro topping is sweet and indulgent, it contributes calories and a small amount of calcium from the condensed milk and cream.
Overall, this Brazilian carrot cake recipe combines natural vitamins and protein with a treat that can be enjoyed in moderation.
Professional Baking Tips
1. Start by measuring all your ingredients carefully using a kitchen scale. Weighing the flour and sugar ensures the cake turns out consistent every time.
2. Next, blend the carrots together with the eggs and oil until completely smooth. This step gives the cake a tender and moist texture.
3. Sift the flour and baking powder before adding them to the carrot mixture. Sifting removes lumps and helps the cake stay light and fluffy.
4. Gently fold the dry ingredients into the wet mixture. Stir just enough to combine and avoid over mixing, which can make the cake dense.
5. Make sure the oven is fully preheated so the cake bakes evenly.
6. After baking, let the cake cool a little in the pan before pouring the brigadeiro topping on top. This helps the chocolate layer spread nicely without sliding off.
Best Variations
➤ Coconut Carrot Cake – Mix finely shredded coconut into the cake batter for added texture and a subtle tropical flavor. You can also sprinkle toasted coconut on top of the brigadeiro, giving each slice a light crunch and extra aroma.
➤ Nutty Carrot Cake – Add chopped walnuts, pecans, or almonds to the batter. The nuts provide a pleasant crunch, complement the soft cake, and enhance the richness of the flavor.
➤ Orange-Infused Carrot Cake – Incorporate fresh orange juice and zest into the batter. This adds a bright, citrusy flavor that balances the sweetness and gives the cake a fresh, zesty aroma.
➤ Layered Carrot Cake – Slice the baked cake into two layers and spread brigadeiro, chocolate ganache, or cream cheese frosting between them. This creates a more elegant presentation and adds extra creaminess with each bite.
➤ Spiced Carrot Cake – Add warm spices like cinnamon, nutmeg, or ginger to the batter. These spices create a comforting, aromatic flavor profile that pairs beautifully with the sweetness of the brigadeiro topping.
Cake Storage
To store Brazilian carrot cake recipe, let it cool completely before covering. At room temperature, keep it in an airtight container for up to 2 days.
For longer storage, refrigerate the cake in a sealed container for up to 5 days. If the brigadeiro topping is very soft, refrigeration helps it set and keeps the cake from becoming too sticky.
You can also freeze the cake for up to 2 months by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Thaw in the fridge before serving for the best texture and flavor.
FAQs About Brazilian Carrot Cake Recipe
What makes Brazilian carrot cake different from American carrot cake?
The Brazilian version blends carrots into the batter for a smooth texture and usually uses a chocolate topping like brigadeiro rather than spices, nuts, or cream cheese frosting seen in American recipes.
Can I bake this cake in a different pan?
Yes. You can use a 9×13 inch pan or round pans; just adjust the baking time accordingly (wider pans bake faster).
Why blend the carrots instead of grating them?
Blending creates a smooth batter that gives the cake its signature light and moist texture, different from the chunkier crumb of grated carrot cakes.
Is the chocolate topping always brigadeiro?
Traditional Brazilian carrot cake often uses brigadeiro (sweetened condensed milk, chocolate, butter) but you can use other glazes too if you prefer.
Can I make it ahead of time?
Yes. You can bake it ahead and store it covered at room temperature or refrigerated; just add the chocolate topping before serving for best texture.
Conclusion
This Brazilian carrot cake recipe was a joyful experience, and I truly enjoyed every step of the process. The cake turned out moist and flavorful, with the rich brigadeiro topping adding a perfect touch of chocolate.
My family and guests loved it, and seeing their smiles made me very happy. The recipe was easy to follow, giving me a sense of accomplishment and confidence in my baking.
I hope to make this Brazilian carrot cake recipe many more times, sharing it with loved ones and enjoying the smiles and compliments it always brings.
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Brazilian Carrot Cake Recipe
Equipment
- Blender or food processor
- Large mixing bowl
- Whisk or spatula
- 9-inch (23 cm) cake pan Saucepan
- Oven
- Measuring cups and kitchen scale
Ingredients
For the Carrot Cake
- 300 g carrots peeled and roughly chopped
- 4 large eggs
- 250 g granulated sugar
- 250 ml vegetable oil
- 250 g plain flour
- 15 g baking powder 1 tablespoon
- 1.5 g salt ¼ teaspoon
- 10 ml vanilla extract 2 teaspoons
For the Brigadeiro Topping
- 30 g unsalted butter
- 85 g bittersweet chocolate chopped
- 120 ml heavy cream
- 395 g sweetened condensed milk 1 can
Instructions
- Start by getting everything ready. Preheat your oven to 180°C (350°F). Prepare your cake pan by greasing it well and lightly dusting it with flour, or line it with parchment paper so the cake doesn’t stick.
- Next, make the wet mixture. Add the carrots, eggs, sugar, vegetable oil, and vanilla extract to a blender. Blend until the mixture is completely smooth and creamy, with no visible carrot pieces.
- In a separate large bowl, add the flour, baking powder, and salt. Mix them gently so the ingredients are evenly combined.
- Pour the blended carrot mixture into the bowl with the dry ingredients. Using a whisk or spatula, mix slowly just until everything comes together. Stop as soon as you no longer see dry flour—do not over mix.
- Pour the batter into the prepared pan and smooth the top if needed. Place it in the oven and bake for about 40 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven. Let it cool for a few minutes in the pan, then carefully turn it out onto a plate or cooling rack.
- To make the brigadeiro topping, place a saucepan over medium heat. Add the butter, condensed milk, heavy cream, and chopped chocolate. Stir constantly to prevent sticking or burning. Keep stirring until the mixture thickens and becomes shiny, which should take about 10 minutes.
- Finally, pour the warm brigadeiro over the cake and spread it gently across the top. Let it sit for a few minutes so the topping sets slightly, then slice and serve.
Notes
Nutrition Facts Of Brazilian Carrot Cake Recipe
Calories: 420 kcal | Carbohydrates: 48 g | Protein: 6 g | Fat: 24 g | Saturated Fat: 8 g | Sugar: 32 g | Fiber: 2 g | Sodium: 180 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.