Brazilian Carrot Cake appeared in my kitchen on a rainy Saturday, just as my grandson Mateo questioned why carrots were part of dessert. He watched the blender turn everything a vivid orange while rain tapped the porch roof outside.
My husband lingered nearby with an old travel magazine, pointing out a photo of São Paulo and sharing a half remembered story. As the oven warmed the room, cocoa slowly replaced the fresh carrot scent, and the afternoon settled into an easy rhythm.
Brazilian Carrot Cake also connects to my years in the classroom, when international potlucks filled the school with unfamiliar flavors and shared stories. A fellow teacher once described this cake to me, speaking warmly about its smooth texture and glossy chocolate topping. That memory returned as I measured flour and sugar, thinking about how recipes cross borders quietly, shaped by the hands that make them.
Brazilian Carrot Cake fits naturally into both celebrations and ordinary evenings. It looks just as welcome on a birthday table as it does sliced after dinner. The crumb stays soft, the frosting rests gently on top, and the flavors feel steady rather than overwhelming. It encourages slow sharing, where conversation matters more than finishing the plate.
Short Description
A classic Brazilian Carrot Cake made with blended carrots and topped with a smooth chocolate frosting, offering a tender crumb and rich cocoa finish.
Key Ingredients
- 2 cups grated carrots about 4 medium carrots
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Frosting
- 1 cup unsweetened cocoa powder
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Chocolate sprinkles optional
Tools Needed
- Blender
- Large mixing bowl
- Whisk
- Rubber spatula
- Saucepan
- 9 inch round cake pan or rectangular baking dish
- Wire cooling rack
Cooking Instructions
Step 1: Preheat and Prepare the Pan.
Preheat the oven to 350°F. Grease and flour a cake pan thoroughly, making sure the corners and sides are well coated so the cake releases easily after baking.
Step 2: Blend the Wet Ingredients.
Place the grated carrots, sugar, vegetable oil, and eggs into a blender. Blend until the mixture is completely smooth, with no visible carrot pieces remaining.
Step 3: Mix the Dry Ingredients.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This helps the cake rise evenly as it bakes.
Step 4: Combine the Batter.
Slowly pour the blended carrot mixture into the dry ingredients, stirring gently with a spatula just until combined. Avoid overmixing, as this can make the cake dense.
Step 5: Pour and Smooth.
Transfer the batter into the prepared pan and smooth the top with a spatula so it bakes evenly across the surface.
Step 6: Bake the Cake.
Place the pan in the oven and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the top appears set with lightly golden edges.
Step 7: Cool the Cake.
Let the cake cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely before adding the frosting.
Step 8: Prepare the Frosting.
In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract, stirring continuously until thickened. Gradually whisk in the cocoa powder until the frosting is smooth and glossy.
Step 9: Frost the Cake.
Spread the warm frosting evenly over the cooled cake. Add chocolate sprinkles if desired, then allow the frosting to set before slicing and serving.
Why You’ll Love This Recipe
Naturally moist texture from blended carrots
Smooth chocolate frosting with deep cocoa flavor
Simple ingredients with no complicated steps
No mixer required for the cake batter
Suitable for gatherings or everyday desserts
Mistakes to Avoid & Solutions
Blending Carrots Too Coarsely
Visible carrot pieces can affect texture.
Solution: Blend until fully smooth before mixing with dry ingredients.
Overmixing the Batter
Too much stirring can make the cake heavy.
Solution: Stop mixing as soon as the flour disappears.
Cooking Frosting on High Heat
High heat can cause scorching or grainy texture.
Solution: Use low heat and stir constantly.
Frosting a Warm Cake
Warm cake causes frosting to slide off.
Solution: Let the cake cool completely before frosting.
Serving and Pairing Suggestions
Serve plain slices with afternoon coffee
Add fresh berries on the side for contrast
Cut into small squares for dessert tables
Pair with warm milk or espresso
Storage and Reheating Tips
Store covered at room temperature up to 2 days
Refrigerate for up to 5 days in an airtight container
Let chilled slices sit at room temperature before serving
Avoid microwaving with frosting to preserve texture
FAQs
1. Why is Brazilian Carrot Cake different from traditional carrot cake?
This version uses blended carrots and no spices, resulting in a smooth texture and lighter flavor.
2. Can I use butter instead of oil?
Oil is recommended for moisture. Butter may change the texture and dryness.
3. Can the frosting be made ahead?
Yes, refrigerate and gently reheat on low before spreading.
4. Does this cake need refrigeration?
Only after frosting or if storing longer than 2 days.
5. Can I bake this in a loaf pan?
Yes, adjust baking time to about 45 minutes and test with a toothpick.
Tips & Tricks
Use fresh carrots for best color and sweetness
Blend in batches if your blender is small
Sift cocoa powder to prevent lumps in frosting
Line the pan with parchment for easier removal
Recipe Variations
Orange Brazilian Carrot Cake: Add 1 tablespoon orange zest to the batter and replace vanilla in frosting with orange extract.
Dairy Free Version: Replace condensed milk with coconut condensed milk and butter with plant based butter.
Mini Cakes: Bake batter in muffin tins for 18 to 20 minutes and frost individually.
Final Thoughts
Brazilian Carrot Cake carries a quiet sense of tradition that feels welcoming without effort. Baking it brings a soft rhythm to the kitchen, from blending the carrots to stirring the glossy frosting. It suits shared moments, where stories unfold naturally around the table. The balance of sweetness and texture keeps each slice inviting.
Brazilian Carrot Cake often leaves just a few crumbs behind, a sign that it did its job well. It blends simplicity with a touch of celebration, making space for conversation and comfort. This is the kind of dessert that settles into family routines easily, ready to be made again when the moment feels right.
Brazilian Carrot Cake
Ingredients
- 2 cups grated carrots about 4 medium carrots
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Frosting
- 1 cup unsweetened cocoa powder
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Chocolate sprinkles optional
Instructions
- Preheat the oven to 350°F and grease and flour a cake pan thoroughly, making sure all corners are coated.
- Blend the grated carrots, sugar, vegetable oil, and eggs in a blender until the mixture is completely smooth.
- Whisk together the flour, baking powder, and salt in a large bowl until evenly combined.
- Gradually stir the carrot mixture into the dry ingredients, mixing gently just until combined.
- Pour the batter into the prepared pan and smooth the top so it bakes evenly.
- Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the frosting by heating the sweetened condensed milk, butter, and vanilla over low heat until thickened, then whisk in the cocoa powder until smooth.
- Spread the warm frosting over the cooled cake, add chocolate sprinkles if desired, and let it set before slicing.
