Why You’ll Love This Recipe

I like this recipe because it’s simple yet delivers an extraordinary result. The carrots add moisture and a subtle sweetness, while the chocolate frosting gives it that irresistible Brazilian flair. I also love how easily everything comes together—most of the work happens in the blender, so cleanup is a breeze. Whether I’m making it for a celebration or just to satisfy my sweet tooth, this cake always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing and flouring my cake pan. I like using a round pan, but a rectangular dish works just as well.

2. In a blender, I combine the grated carrots, sugar, vegetable oil, and eggs, blending until smooth. The mixture should be creamy and vibrant orange.

3. In a large bowl, I mix the flour, baking powder, and salt.

4. I pour the carrot mixture into the dry ingredients, stirring gently until everything is well combined but not overmixed to keep the cake fluffy.

5. I pour the batter into the prepared pan and smooth the top with a spatula.

6. I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Once baked, I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

8. To make the frosting, I combine the sweetened condensed milk, butter, and vanilla extract in a saucepan over low heat, stirring constantly until it thickens slightly.

9. I gradually whisk in the cocoa powder until the mixture is smooth and glossy.

10. When the cake has cooled completely, I spread the chocolate frosting evenly on top and finish it with chocolate sprinkles for that classic Brazilian touch.

Servings and Timing

This recipe makes 12 servings.

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Total Time: 55 minutes

Variations

• When I want an extra moist cake, I add a tablespoon of plain yogurt or sour cream to the batter.

• For a lighter version, I reduce the sugar slightly and use a mix of whole wheat and all-purpose flour.

• I sometimes add a hint of orange zest to the batter for a citrusy aroma that complements the carrots.

• If I’m feeling decadent, I double the chocolate frosting for a thicker, fudgier layer.

• I’ve also tried topping the cake with shredded coconut instead of chocolate sprinkles for a tropical twist.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. The frosting sets beautifully but stays soft. When I want to serve it warm again, I heat individual slices in the microwave for about 10–15 seconds—it tastes freshly baked all over again. This cake also freezes well; I wrap slices in plastic wrap and thaw them overnight before serving.

FAQs

What makes Brazilian Carrot Cake different from regular carrot cake?

Unlike traditional carrot cake, this one is made by blending the carrots into the batter for a smooth, dense texture without visible carrot shreds.

Can I use baby carrots instead of regular ones?

Yes, I can use baby carrots as long as I measure by weight and blend them well for a smooth consistency.

Why did my cake turn out dense?

It may have been overmixed. I stir just until the ingredients combine to keep the texture light and fluffy.

Can I make it gluten-free?

Yes, I substitute the all-purpose flour with a good gluten-free baking mix—it works perfectly.

Can I use a different oil?

Yes, I sometimes use canola or sunflower oil. Any neutral oil will work.

What kind of pan works best?

I usually bake it in a round or rectangular pan, but it also makes great cupcakes—just adjust the baking time to about 18–20 minutes.

How do I know when the frosting is ready?

It should coat the back of a spoon and thicken slightly as it cools.

Can I skip the frosting?

Yes, though I think the chocolate glaze is what makes it truly Brazilian. The cake itself is delicious even without it.

Can I reduce the sugar?

Definitely. I often cut it to ¾ cup if I prefer a less sweet cake since the frosting adds plenty of sweetness.

Can I make this cake ahead of time?

Yes, it keeps beautifully when made a day ahead—the flavor even deepens overnight.

Conclusion

This Brazilian Carrot Cake is one of my all-time favorite desserts—simple, moist, and bursting with flavor. The smooth carrot base and rich chocolate frosting create the perfect harmony of sweetness and texture. I love how easy it is to make yet how impressive it looks and tastes. Whether for a special occasion or just because, this cake brings a little piece of Brazilian joy right into my kitchen.