Brazilian Carrot Cake Recipe

Introduction

Brazilian Carrot Cake is a delightful twist on a classic favorite, featuring moist grated carrots and a rich chocolate frosting made from sweetened condensed milk. This simple yet indulgent dessert is perfect for sharing with loved ones or enjoying as a special treat.

Ingredients

• 2 cups grated carrots (around 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
• 1 cup unsweetened cocoa powder (for frosting)
• 1 can sweetened condensed milk (for frosting)
• 2 tablespoons butter (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Chocolate sprinkles (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish.
2. Step 2: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until smooth.
3. Step 3: In a large mixing bowl, combine the flour, baking powder, cocoa powder, and salt.
4. Step 4: Gradually add the carrot mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Step 5: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Step 6: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
8. Step 8: In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract. Stir until the mixture thickens.
9. Step 9: Gradually whisk in the cocoa powder until the frosting is smooth and well combined.
10. Step 10: Once the cake has cooled, spread the chocolate frosting evenly on top. Sprinkle with chocolate sprinkles if desired.

Tips & Variations

• For a lighter frosting, reduce the cocoa powder or substitute with milk chocolate powder.
• If you prefer, add chopped nuts like walnuts or pecans to the batter for added texture.
• Make sure not to overblend the carrot mixture to maintain some texture in the cake.
• Use fresh carrots and grate them finely for the best moisture and flavor.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature or warm slightly to soften the frosting. The cake can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen carrots instead of fresh?

Fresh carrots are best for this recipe as they provide the right texture and moisture. Canned carrots tend to be softer and watery, which could affect the cake’s consistency. Frozen carrots may work if fully thawed and drained, but fresh is recommended.

Is the cocoa powder in the batter or just the frosting?

The cocoa powder is used only in the frosting for this recipe, adding a rich chocolate flavor. The cake batter itself does not contain cocoa powder, allowing the carrot flavor to shine through.

Brazilian Carrot Cake Recipe

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★★★★★

4.4 from 55 reviews

This Brazilian Carrot Cake is a moist and flavorful dessert featuring grated carrots blended into the batter and topped with a rich, creamy chocolate frosting made from sweetened condensed milk and cocoa powder. The cake is soft and tender with a perfect balance of sweet carrot flavor and chocolatey indulgence, making it a beloved treat for any occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Brazilian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups grated carrots (around 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 (about 14 oz)
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Chocolate sprinkles (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish to prevent sticking.
2. Blend Wet Ingredients: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until the mixture is smooth and well combined, creating a moist and flavorful base for the cake.
3. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, cocoa powder, and salt to ensure an even distribution of ingredients.
4. Combine Mixtures: Gradually add the blended carrot mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix to maintain a tender crumb.
5. Pour Batter: Pour the batter into the prepared cake pan. Smooth the surface evenly with a spatula for uniform baking.
6. Bake the Cake: Place the pan in the preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
7. Cool the Cake: Let the cake cool in the pan for about 15 minutes to set before transferring it to a wire rack to cool completely, which helps the frosting adhere better.
8. Prepare the Frosting: In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract. Stir continuously until the mixture thickens into a smooth consistency.
9. Add Cocoa Powder: Gradually whisk in the cocoa powder into the thickened mixture until the frosting is smooth, glossy, and fully incorporated.
10. Frost the Cake: Once the cake is completely cool, spread the chocolate frosting evenly over the top. Optionally, garnish with chocolate sprinkles for an extra touch of decoration and texture.

Notes

• Be careful not to overblend the carrot mixture to avoid a watery batter.
• Do not overmix the batter after combining wet and dry ingredients to keep the cake light and fluffy.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Chocolate sprinkles are optional but add a classic Brazilian touch to the cake.
• Use fresh carrots for the best flavor and moisture.

Keywords: Brazilian carrot cake, carrot cake, chocolate frosting, moist carrot cake, Brazilian dessert, easy cake recipe