Brazilian Carrot Cake An Amazing Ultimate Recipe

A delicious twist on a classic dessert, Brazilian Carrot Cake (Bolo de Cenoura) is unlike the spiced, nutty version familiar in the United States. This Brazilian favorite is smooth and tender, thanks to pureed carrots blended right into the batter. Topped with a rich chocolate glaze, it’s simple, vibrant, and completely irresistible. Made in a blender and baked in either a 9×13 pan or a Bundt pan, this cake is as easy as it is impressive.

Why You’ll Love This Recipe

• Made entirely in a blender—minimal cleanup

• No chunks of carrots, just smooth, moist texture

• Naturally sweet with a beautiful orange hue

• Rich chocolate glaze instead of frosting

• No need to peel or pre-cook carrots

• Bakes perfectly in both traditional pans and Bundt molds

• A slice of Brazilian culinary tradition

• Great for holidays, brunch, or casual desserts

• Customizable glaze options (traditional or brigadeiro)

• Kids and adults both love it

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Carrot Cake:

• carrots, sliced (about 2 cups)

• large eggs

• vegetable oil (canola or avocado oil work well)

• white sugar

• all-purpose flour

• salt

• baking powder

Chocolate Glaze:

• semi-sweet or dark chocolate chips

• butter

• corn syrup (or substitute with honey or agave syrup)

Directions

1. Preheat the oven to 350°F (175°C). Prepare a 9×13 baking dish with non-stick spray or parchment paper, or butter and flour a Bundt pan.

2. In a blender, combine carrots, eggs, and oil. Blend for a full minute until smooth. Add sugar and pulse to combine.

3. Add flour, salt, and baking powder. Gently stir with a spatula, then pulse blender a few times to evenly incorporate dry ingredients.

4. Pour the batter into the prepared pan. Bake for 30–40 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.

5. If using a Bundt pan, allow the cake to cool until just barely warm before inverting.

6. For the glaze, melt chocolate chips, butter, and corn syrup using a double boiler or microwave. Stir until smooth and slightly thickened.

7. Let the glaze cool for a few minutes before applying. Use a pastry brush to “paint” the glaze evenly over the cake, then drizzle the remainder for a decorative finish.

Servings and timing

Servings: 16
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: 2 hours

Variations

• Traditional Brigadeiro Topping: Replace chocolate glaze with a thin brigadeiro made from sweetened condensed milk, cocoa powder, butter, and a touch of milk.

• Double Glaze for 9×13: Double the chocolate glaze recipe if using a rectangular pan for full coverage.

• Citrus Twist: Add a bit of orange zest to the batter or pair with orange marmalade for a bright contrast.

• Nut-Free & Dairy-Free: Use dairy-free butter and chocolate for a completely dairy-free dessert.

• Whole Wheat Option: Substitute half the flour with whole wheat flour for a denser, slightly nuttier flavor.

Storage/Reheating

Store the cooled cake tightly covered at room temperature. It will stay fresh for 2–3 days. For longer storage, refrigerate for up to 5 days, or freeze individual slices for up to 2 months. To serve, allow slices to come to room temperature or gently warm in the microwave for 10–15 seconds.

FAQs

What makes Brazilian carrot cake different from American carrot cake?

Brazilian carrot cake uses pureed carrots instead of grated, resulting in a smooth, moist texture and vibrant orange color. It also skips the nuts, spices, and cream cheese frosting—topping it instead with a rich chocolate glaze.

Do I need to peel the carrots?

No peeling is necessary if the carrots are thoroughly washed. However, you can peel them if you prefer.

Can I make this cake without a blender?

Yes, a food processor can work as an alternative. If using neither, cook the carrots slightly before mashing to get a smoother texture.

Is the chocolate glaze traditional?

Not exactly. Most traditional versions use a brigadeiro-style topping. The glaze in this recipe is an easy, pantry-friendly substitute.

Can I use whole wheat flour?

You can substitute part of the flour with whole wheat, but the cake may be slightly denser and less fluffy.

Can I freeze this cake?

Yes, freeze slices wrapped in plastic wrap and stored in an airtight container. Thaw at room temperature or microwave briefly before serving.

What pan should I use?

Traditionally, this cake is baked in a 9×13-inch pan, but it works beautifully in a Bundt pan for a more decorative presentation.

How do I know the cake is done?

Insert a skewer or toothpick into the center; if it comes out with a few moist crumbs, it’s ready.

Can I make this cake dairy-free?

Yes, simply use dairy-free butter and chocolate for the glaze.

Can I double the recipe?

Yes, but ensure you adjust your baking time and use an appropriately large pan or two pans.

Conclusion

Brazilian Carrot Cake is a delightful departure from the traditional American version. With its smooth carrot batter and rich chocolate glaze, it’s a treat that captures the heart of Brazilian home baking. Whether you have ties to Brazil or are simply curious to try something new, this cake is guaranteed to impress. It’s simple, sweet, and full of joy—just like the memories it represents.

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