Brazilian Carrot Cake Recipe

A moist, vibrant orange cake made with blended carrots and topped with a rich chocolate glaze. This Brazilian twist on carrot cake offers a unique, delicious dessert experience.

5 from 1 vote

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Course: Dessert

Cuisine: Brazilian

Keyword: Brazilian Carrot Cake Recipe

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: pieces

Calories: 320kcal

Cost: $9

Equipment

High-powered blender or food processor
9x13-inch baking pan or bundt pan
Mixing bowls
Rubber spatula
Medium saucepan
Wire cooling rack
Measuring cups and spoons

Ingredients

the Cake:

2 cups fresh carrots peeled and roughly chopped
3 large eggs room temperature
½ cup vegetable oil
1 cup whole milk
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
¼ teaspoon salt

the Chocolate Glaze:

4 tablespoons unsalted butter
½ cup unsweetened cocoa powder
½ cup granulated sugar
¼ cup whole milk
1 tablespoon light corn syrup optional

Instructions

the Cake:

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
Blend carrots, eggs, oil, and milk until smooth.
Whisk dry ingredients in a large bowl.
Combine wet and dry ingredients until just mixed.
Pour into prepared pan.
Bake 35-40 minutes until done.

the Glaze:

Combine all glaze ingredients in a saucepan.
Heat while whisking until thickened.
Pour over cooled cake.

Notes

Use fresh, bright orange carrots for best color
Ensure carrots are completely blended
Let cake cool before glazing
Store at room temperature for up to 3 days

Nutrition