Let me tell you about the cake that makes Brazilians weak in the knees – our beloved carrot cake! Unlike its American cousin, this beauty gets blended into smooth batter before baking, resulting in the most incredible moist texture you’ll ever taste. The real magic happens when that rich chocolate glaze cascades over the top – trust me, you won’t find this combo anywhere else.
I’ll never forget my first taste at a friend’s birthday party in Rio. The cake sat proudly in the center of the table, its glossy chocolate topping glistening under the fairy lights. One bite and I was hooked – the tender crumb, the perfect sweetness, that hint of carrot freshness. Now I make it for every special occasion in my home, and it always disappears faster than I can say “mais um pedaço!” (that’s Portuguese for “one more slice!”).
Brazilian Carrot Cake Ingredients
Here’s everything you’ll need to make this magical cake – and yes, the ingredients are as simple as they are brilliant! I’ve made this recipe dozens of times, and these exact measurements give me perfect results every single time.
- 3 medium carrots, peeled and chopped (about 2 cups) – trust me, fresh is best!
- 3 large eggs at room temperature (this makes all the difference for texture)
- 1 cup vegetable oil (or swap for coconut oil if you prefer)
- 2 cups all-purpose flour (for gluten-free, I’ve had success with 1:1 GF flour blends)
- 1 1/2 cups granulated sugar (Brazilian cakes tend to be sweeter, but you can reduce to 1 1/4 cups)
- 1 tbsp baking powder – yes, a full tablespoon! This creates that perfect rise
- 1 pinch salt to balance the sweetness
- 1 tsp vanilla extract for that lovely background flavor
For the showstopping glaze:
- 1 cup chocolate chips or chopped chocolate (I use semi-sweet, but milk chocolate works too)
- 1/2 cup heavy cream (coconut cream makes a great dairy-free alternative)
A quick tip from my kitchen: measure everything before you start blending – this cake comes together so fast you’ll want everything ready to go!
How to Make Brazilian Carrot Cake
Okay, let’s get to the fun part – making this gorgeous cake! The process is surprisingly simple, but I’ve learned a few tricks over the years that make all the difference. Follow these steps and you’ll have a perfect brazilian carrot cake that’ll impress everyone at your table.
Preparing the Batter
First things first – grab your blender! This is where Brazilian carrot cake differs from others. Toss in those chopped carrots (don’t worry about grating them!), eggs, and oil. Blend until it’s completely smooth – we’re talking baby food consistency here. You might need to stop and scrape down the sides once or twice.
Now, in a large bowl, whisk together your dry ingredients – flour, sugar, baking powder, and that pinch of salt. Make a well in the center and pour in your beautiful orange carrot mixture. Stir gently – I mean it! Overmixing is the enemy of fluffy cakes. Just fold until no flour streaks remain, then add the vanilla. The batter should be silky and pourable, like thick pancake batter.
Baking the Cake
While you were mixing, your oven should’ve been preheating to 350°F (180°C). Grease your pan well – I use butter and a dusting of flour, but baking spray works too. Pour that gorgeous batter in and smooth the top. Now the hard part – waiting!
Bake for 40-45 minutes, but don’t you dare open that oven door before at least 35 minutes have passed! The cake needs that steady heat to rise properly. When it’s golden and starting to pull away from the sides, do the toothpick test. A few moist crumbs are fine – we want moist cake, but no wet batter. For more general baking science on why this is important, check out this guide to cake structure.
Making the Chocolate Glaze
While the cake cools (patience, my friend!), make the glaze that makes this cake legendary. Heat your cream until it’s steaming but not boiling – microwave or stovetop both work. Pour it over your chocolate chips and let it sit for 2 minutes. This is crucial – don’t stir right away! Then, stir slowly until you’ve got the smoothest, shiniest glaze you’ve ever seen. If you are looking for a dairy-free alternative to heavy cream, you can research heavy cream substitutes.
Wait until your cake is completely cool before glazing – I know it’s tempting, but warm cake will make the glaze melt right off! Pour it over the center and let it cascade down the sides naturally. The first slice is always the most dramatic – that chocolate waterfall moment is pure magic!
Why You’ll Fall Head Over Heels for This Brazilian Carrot Cake
Let me count the ways this cake will steal your heart! Every time I make it, I’m reminded why it’s Brazil’s most beloved dessert. Here’s what makes it so special:
- Unbelievably moist texture – The blender method creates a cake so tender it practically melts in your mouth. Forget dry carrot cakes – this one stays fresh for days!
- Easiest recipe ever – No grating carrots, no fancy equipment. Just blend, mix, and bake. Even my 10-year-old niece can make it (with supervision near the oven, of course).
- That glorious chocolate glaze – It’s not just decoration! The rich chocolate complements the sweet carrot flavor perfectly. I’ve seen grown adults lick their plates clean.
- Works for any occasion – Birthday? Check. Casual brunch? Absolutely. Need to impress guests? Done! It’s fancy enough for celebrations but simple enough for everyday cravings.
The best part? Everyone thinks you spent hours in the kitchen when really, you barely broke a sweat. It’s my secret weapon for looking like a baking pro! If you are interested in other easy desserts, check out these mini dessert ideas.
Tips for Perfect Brazilian Carrot Cake
After making this cake more times than I can count, I’ve learned all the little tricks that take it from good to “oh my goodness, how did you make this?!” Here are my can’t-miss tips:
- Room temp eggs are non-negotiable – Cold eggs don’t blend as smoothly and can make your batter separate. I leave mine out for at least an hour before baking. In a pinch? Soak them in warm water for 5 minutes.
- Blend those carrots completely – No chunks allowed! Stop the blender and scrape down the sides until you’ve got a velvety smooth orange liquid. This is what gives the cake its incredible texture.
- Watch your glaze temperature – Too hot and it’ll be runny, too cool and it won’t pour. Aim for a thick but pourable consistency – like warm honey. If it’s too thick, add a teaspoon of warm cream.
- The toothpick test is your best friend – Overbaking is the quickest way to ruin this cake’s magical moistness. Start checking at 35 minutes – a few clinging crumbs are perfect!
One last pro tip: always make the glaze AFTER the cake cools. I learned this the hard way when my first attempt turned into a chocolate puddle at the cake’s feet!
Common Questions About Brazilian Carrot Cake
I’ve gotten so many questions about this cake over the years – let me share the answers to what everyone wants to know! These are the things people always ask when they taste this cake for the first time.
Can I make this cake without eggs?
Absolutely! While eggs give structure, I’ve had great success using flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Let it sit for 5 minutes to thicken before blending. The texture will be slightly denser but still delicious. My vegan friends rave about this version!
How long does Brazilian carrot cake last?
This cake keeps beautifully! At room temperature in an airtight container, it stays fresh for 3 days (if it lasts that long). The chocolate glaze acts like a protective seal. For longer storage, freeze slices wrapped in plastic for up to 2 months – thaw overnight in the fridge.
Can I skip skip the chocolate glaze?
You could… but why would you want to? Kidding aside, the traditional Brazilian way is with chocolate, but if you must, a simple dusting of powdered sugar works. Though honestly, the glaze takes 5 minutes to make and makes all the difference!
Why does my cake sink in the middle?
Ah, the dreaded sinkhole! This usually happens if you open the oven door too early (wait at least 35 minutes!) or if your baking powder is old. Test your powder by dropping 1/2 teaspoon in hot water – if it doesn’t bubble vigorously, toss it and get fresh.
Can I add nuts or raisins to the batter?
While purists might gasp, I say go for it! Chopped walnuts folded in at the end add lovely crunch. If using raisins, soak them first in warm water (or rum for adults!) so they don’t dry out the cake. Just remember – the blender method means any mix-ins go in after blending!
Serving and Storing Brazilian Carrot Cake
Oh, the joy of slicing into this cake! In Brazil, we always serve it with strong black coffee – the bitterness perfectly cuts through the sweetness. For an extra treat, add a scoop of vanilla ice cream while the cake’s still slightly warm. Watch that chocolate glaze melt over the ice cream… absolute heaven!
To store, just cover any leftovers (ha!) with foil or transfer to an airtight container. It keeps beautifully at room temperature for 3 days. For longer storage, freeze individual slices wrapped in plastic – they’ll thaw in minutes whenever a carrot cake craving strikes!
Brazilian Carrot Cake Nutritional Information
Now, let’s talk numbers – but remember, these are just estimates since ingredients can vary! Per generous slice (about 1/12th of the cake), you’re looking at:
- 320 calories – Totally worth every bite!
- 18g fat (4g saturated) – Mostly from that heart-healthy vegetable oil
- 38g carbs with 1g fiber – The carrots count as a veggie, right?
- 25g sugar – It’s a celebration cake, after all
- 4g protein – Those eggs are doing some work
Pro tip: Using coconut oil instead of vegetable oil? The numbers change slightly, but the deliciousness stays the same!
Share Your Experience
I’d love to hear how your brazilian carrot cake reasons youll fall in love turns out! Did your family go crazy for it like mine does? Any fun twists you added? Drop me a note below – your stories make my day!
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Brazilian Carrot Cake: 3 Reasons You’ll Crave It Forever
- Total Time: 60 minutes
- Yield: 1 cake (10-12 servings) 1x
- Diet: Vegetarian
Description
A classic Brazilian carrot cake, moist and flavorful with a chocolate glaze topping. Loved for its simplicity and unique taste.
Ingredients
- 3 medium carrots, peeled and chopped (about 2 cups)
- 3 large eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- 1 cup chocolate chips or chopped chocolate for glaze
- 1/2 cup heavy cream for glaze
Instructions
- Preheat oven to 350°F (180°C). Grease a cake pan.
- Blend carrots, eggs, and oil in a blender until smooth.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Pour the carrot mixture into the dry ingredients. Stir until combined.
- Add vanilla extract. Mix well.
- Pour batter into the prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean.
- For the glaze, heat cream until hot but not boiling. Pour over chocolate. Let sit for 2 minutes, then stir until smooth.
- Once the cake cools, spread the glaze on top.
Notes
- Use room-temperature eggs for better mixing.
- Do not overmix the batter to keep the cake light.
- Test doneness with a toothpick before removing from the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: brazilian carrot cake, moist cake, chocolate glaze, easy dessert