Why You’ll Love This Recipe
It is incredibly moist, simple to prepare, visually striking, and features a silky chocolate glaze that sets beautifully. Its smooth texture and straightforward ingredients make it a dependable and crowd-pleasing dessert.
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Brazilian Carrot Cake: A Moist, Velvety Classic with a Silky Chocolate Glaze
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A classic Brazilian carrot cake made with blended carrots, oil, and eggs for a moist and fluffy texture, topped with a rich, glossy chocolate glaze.
Ingredients
- Cake:
- 3 large carrots, peeled and chopped
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
- Chocolate Glaze:
- 1/2 cup cocoa powder
- 1 cup sugar
- 2 tbsp butter
- 1/3 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch or bundt pan.
- In a blender, combine carrots, eggs, oil, and sugar. Blend until smooth.
- In a bowl, whisk flour, baking powder, and salt. Pour blended mixture into dry ingredients and stir until just combined.
- Pour batter into the prepared pan and bake for 35–45 minutes, or until a toothpick comes out clean.
- For the glaze, add cocoa powder, sugar, butter, and milk to a saucepan. Cook over medium heat, stirring until smooth and slightly thickened.
- Pour warm chocolate glaze over the cake while it’s still warm.
- Let the glaze set before slicing and serving.
Notes
- Blending the carrots ensures a smooth, velvety texture characteristic of Brazilian carrot cake.
- Do not overmix the batter to keep the cake tender.
- Serve slightly warm for the best chocolate glaze experience.
- Add a splash of vanilla to the glaze for extra depth.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Carrots
Provide natural sweetness, moisture, and color. When blended, they create the signature velvety texture.
Eggs
Bind the batter and contribute to the cake’s light structure.
Sugar
Sweetens the cake and enhances the natural flavor of the carrots.
Vegetable oil
Adds richness and keeps the crumb tender. Its neutral flavor allows the carrot and chocolate to shine.
All-purpose flour
Creates structure without weighing the cake down, yielding a soft, delicate crumb.
Baking powder
Ensures the cake rises properly and maintains a light, airy texture.
Salt
Balances sweetness and enhances overall flavor.
Cocoa powder
Used in the glaze to provide rich, classic chocolate flavor.
Butter
Adds glossy richness to the glaze, helping it set into a smooth, luscious layer.
Milk
Thins the glaze to the perfect pouring consistency while adding creaminess.
Sugar (for the glaze)
Sweetens and helps thicken the chocolate layer as it sets.
Directions
Begin by peeling and roughly chopping the carrots. Add them to a blender along with the eggs, sugar, and oil. Blend until completely smooth, forming a vibrant orange mixture. In a large mixing bowl, whisk together the flour, baking powder, and salt. Pour the carrot mixture into the dry ingredients and gently fold until no streaks remain. Avoid overmixing to maintain a tender crumb.
Pour the batter into a greased rectangular or round cake pan and bake until the top springs back lightly when touched. Allow the cake to cool slightly in the pan before turning it out onto a serving plate.
For the chocolate glaze, combine cocoa powder, butter, sugar, and milk in a small saucepan. Heat over medium until the mixture melts and thickens slightly, stirring continuously. The glaze should be pourable yet rich. Immediately pour the warm glaze over the warm cake, allowing it to drip naturally over the sides. Let the glaze set before slicing for clean presentation, though it is equally delicious served warm and slightly melty.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 10–12
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling and glazing time: 20 minutes
Total time: about 1 hour 15 minutes
Storage/reheating
Store the cake in an airtight container at room temperature for up to three days. If refrigerated, allow slices to warm slightly before serving to restore softness. This cake also freezes well for up to two months; thaw in the refrigerator and glaze freshly or freeze with glaze already set.
Variations and Customizations
Orange-Scented Carrot Cake
Add orange zest to the batter for a brighter citrus aroma.
Extra-Fudgy Glaze
Stir a handful of chopped chocolate into the warm glaze for a thicker, richer finish.
Coconut Topping
Sprinkle shredded coconut over the glaze for a classic Brazilian touch.
Almond Flour Blend
Replace part of the all-purpose flour with almond flour for a slightly denser, nutty texture.
Spiced Carrot Cake
Add cinnamon or nutmeg for a hint of warm spice without overpowering the traditional flavor.
Mini Cake Version
Bake the batter in muffin tins for individual carrot cakes with glossy chocolate tops.
Dairy-Free Glaze
Use plant-based milk and dairy-free butter to make the glaze completely dairy-free.
Layer Cake Style
Split the cake into two layers and add extra glaze or whipped cream in between.
Crunchy Nut Addition
Add chopped pecans or walnuts to the top of the glaze for added texture.
Chocolate-Carrot Marble
Swirl a bit of chocolate batter into the carrot batter before baking for a marbled effect.
FAQs
Can I grate the carrots instead of blending them?
Blending is essential for achieving the smooth, traditional Brazilian texture.
Is this cake very sweet?
It is moderately sweet, but you can reduce sugar slightly if desired.
Can I use whole wheat flour?
Use part whole wheat flour, but the texture will be denser.
Does the glaze harden?
It sets into a soft, glossy layer that slices cleanly without becoming brittle.
Can I make this cake ahead of time?
Yes, the flavor and texture improve by the next day.
Can I add spices like cinnamon?
Yes, though Brazilian carrot cake is typically spice-free.
Why did my cake sink in the middle?
It may have been underbaked or mixed too vigorously after adding the dry ingredients.
Can I use a different oil?
Neutral oils such as canola or sunflower work perfectly.
Can I replace the cocoa glaze with frosting?
Yes, but the traditional glaze is recommended for authenticity.
Does this freeze well?
Yes, freeze in slices or whole, with or without the glaze.
Conclusion
Brazilian Carrot Cake offers a delightfully smooth texture, vivid color, and rich chocolate topping that set it apart from more familiar carrot cake versions. Its simplicity, reliability, and irresistible glaze make it a treasured recipe for gatherings or everyday enjoyment. Whether served warm or chilled, this cake brings a touch of Brazilian tradition and comforting sweetness to any occasion.
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