Brazilian Carrot Cake is a soft, moist cake made with simple ingredients in less than 40 minutes. Topped with an easy chocolate frosting, this is an authentic Brazilian cake recipe you need to try at least once!
Looking for more authentic Brazilian recipes? Try my creamy Brazilian lemonade – it’s super refreshing for summer. And you can’t go wrong with Brazilian Cheese Bread – it’s a delicious, gluten-free bread recipe that’s fantastic for breakfast or an afternoon snack.
🥕Ingredients
This is an easy carrot cake with chocolate frosting made with simple ingredients:
Eggs: Use large eggs for this carrot cake.
Carrots: The star of the recipe. Carrots need to be peeled for the best result. We’re using about 3 medium carrots.
All-purpose flour: Don’t use bread flour or whole wheat flour for this recipe. You can substitute with cake flour if needed, but it’s not necessary. This cake is very soft and light when made following all the steps with all-purpose flour.
Vegetable oil: You can substitute it with canola oil, sunflower oil, or avocado oil. Just don’t use olive oil for this cake, as it leaves a strong taste.
🥣How to Make It
Start by preheating the oven to 350°F (180°C).
Step 01. In a blender, add peeled carrots, sugar, eggs, and oil.
Step 02. Blend for about 3 minutes, making sure no carrot pieces are left unblended.
Step 03. Pour the batter into a bowl. Add all-purpose flour and baking powder, stirring until there are no dry spots left. Be careful not to overmix, as overmixing can make the cake tough.
Step 04. Grease a 9x13 inch baking sheet. Pour the batter into the baking sheet and bake for 25-30 minutes.
You can wait for the cake to cool, or you can make the chocolate frosting right away. This frosting will harden after it cools.
Step 05. For the chocolate frosting, in a saucepan, add butter, cocoa powder, sugar, and milk.
Step 06. Using low heat, let it simmer for 5 to 10 minutes, or until the chocolate mixture thickens and bubbles. Stir the mixture throughout the process.
Step 07. Pour the frosting while hot over the cake. Wait for it to set before slicing.
✔️Expert Tips
Choose the best carrots: Carrots are the stars of the recipe, so the fresher they are, the better your Brazilian carrot cake will taste. Carrots need to be hard and crispy, with a deep orange color.
Don't open the oven door during the first 20 minutes: When you open your oven door, cool air gets in and lowers the temperature inside. This can cause the cake to sink in the middle, resulting in a heavy, thick carrot cake.
After removing your carrot cake from the oven, don't place it on a cold surface to cool: Let it rest on a cooling rack, close to the oven.
🙋🏻♀️Questions You Might Have
Yes, you can! It makes about 20 regular-sized cupcakes. Just remember that the baking time is different (about 15 minutes for regular-sized cupcakes).
No, it doesn't. It can be stored at room temperature, out of direct sunlight. It keeps for about 4 to 5 days.
Yes, you can freeze the cake after baking. It freezes well for up to 3 months.
This cake can sink in the middle if you add too little flour, too much baking powder, or if you open the oven during the first 20 minutes. If you didn’t do any of the above, check if your baking powder has expired.
🍰More Cake Recipes
If you tried this Brazilian Carrot Cake Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
📖 Recipe
Brazilian Carrot Cake
Equipment
- 1 Baking sheet
- Blender
Ingredients
Brazilian Carrot Cake
- 2 ¼ cups carrots peeled and diced (about 3 medium carrots)
- ¾ cup vegetable oil plus 2 tbsp
- 3 large eggs
- 1 ¾ cups sugar
- 2 cups all-purpose flour minus 1 tbsp
- 2 teaspoon baking powder
Chocolate Frosting
- 1 cup sugar
- 4 tablespoon cacao
- 3 tablespoon butter
- 4 tablespoon milk
Instructions
- Start by preheating the oven to 350°F (180°C).
- In a blender, add peeled carrots, sugar, eggs, and oil.
- Blend for about 3 minutes, making sure no carrot pieces are left unblended.
- Pour the batter into a bowl. Add all-purpose flour and baking powder, stirring until there are no dry spots left. Be careful not to overmix, as overmixing can make the cake tough.
- Grease a 9x13 inch baking sheet. Pour the batter into the baking sheet and bake for 25-30 minutes. To test for doneness, insert a toothpick into the center of the cake: it will be ready when it comes out with only a few crumbs sticking to it, or clean.
- You can wait for the cake to cool, or you can make the chocolate frosting right away. This frosting will harden after it cools.
- For the chocolate frosting, in a saucepan, add butter, cocoa powder, sugar, and milk.
- Using low heat, let it simmer for 5 to 10 minutes, or until the chocolate mixture thickens and bubbles. Stir the mixture throughout the process.
- Pour the frosting while hot over the cake. Wait for it to set before slicing.
Anonymous
Absolutely delicious, I’ll be making this again!
Renata
Absolutely delicious, I’ll be making this again!