Sometimes you just need a sweet treat that doesn’t require hours of prep. This vibrant Brazilian Carrot Cake is the answer to your weekend cravings. It is bright, fluffy, and topped with a crackly chocolate glaze that everyone loves. You will love how simple it is to whip up for a family snack.
Why You’ll Love This Recipe
This cake is a total winner because it uses a blender for the heavy lifting. You do not have to grate a single carrot by hand. The result is a beautiful orange crumb that looks stunning on any table. It is perfect for a lazy Sunday afternoon or a fun kid-approved treat. Your family will ask for seconds before the first piece is even gone.
How to Make Brazilian Carrot Cake
Making this cake is incredibly straightforward and beginner-friendly. You simply blend the wet ingredients until they are smooth and silky. Then, you whisk them into your dry ingredients by hand. This blender method ensures a perfectly even texture every single time. Even if you are new to baking, you can master this recipe with ease.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry or fridge. Using fresh, bright carrots will give you the best color and natural sweetness.
- 270g carrots (approx. 3 medium), peeled and sliced
- 240ml vegetable oil
- 3 large eggs
- 400g granulated sugar
- 250g all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 50g unsweetened cocoa powder
- 100g granulated sugar (for glaze)
- 60ml whole milk
- 30g unsalted butter
Step-by-Step
- Preheat the oven to 180°C (350°F) and thoroughly grease a 23cm x 33cm baking pan or a large bundt pan.
- Place the sliced carrots, vegetable oil, and eggs into a high-speed blender and process until the mixture is completely smooth and homogeneous.
- In a large mixing bowl, whisk together the 400g sugar, all-purpose flour, and salt to remove any lumps.
- Pour the blended carrot mixture into the dry ingredients and whisk manually until just combined.
- Gently fold in the baking powder using a spatula until no white streaks remain.
- Transfer the batter to the prepared pan and bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Prepare the chocolate glaze by combining the cocoa powder, 100g sugar, milk, and butter in a small saucepan over medium heat.
- Bring the glaze to a rolling boil and cook for 2 to 3 minutes, stirring constantly until it becomes thick and glossy.
- Immediately pour the hot glaze over the surface of the cake while it is still warm from the oven.
- Allow the cake to cool to room temperature to let the chocolate glaze develop its signature thin, crisp texture before serving.
Best Ways to Enjoy It
Serve a thick slice of this cake with a hot cup of coffee. It makes a wonderful afternoon snack for the whole family. You can also serve it as a simple dessert after a Sunday roast. For a special touch, add a dollop of whipped cream on the side. Set the table and enjoy a slow, sweet moment together.
Storage & Reheating
Keep your leftovers in an airtight container at room temperature for two days. If your kitchen is warm, store it in the fridge for up to five days. The glaze stays nice and crisp when kept in a cool spot. To enjoy it warm, microwave a slice for just 10 seconds. This will soften the cake without melting the glaze completely.
Tips for Best Results
- Don’t skip peeling the carrots to ensure a bright, clean orange color.
- Avoid over-mixing the flour to keep the cake light and airy.
- Use a high-speed blender to get the carrot mixture perfectly smooth.
- Pour the glaze while it is hot to get that signature thin shell.
- For a holiday gathering, bake this in a decorative bundt pan for extra flair.
- Double-check your baking powder is fresh so the cake rises beautifully.
Ways to Switch It Up
- Use a gluten-free flour blend to make this cake gluten-friendly.
- Swap the vegetable oil for melted coconut oil for a subtle tropical hint.
- Add a pinch of cinnamon to the dry ingredients for a warmer flavor.
- Try using dairy-free milk and butter in the glaze for a vegan-friendly topping.
Quick Answers
Can I make this without a blender?
A blender is essential for the traditional smooth texture of this cake. If you use a mixer, the carrot pieces will be too large. Stick to the blender for the best results.
Why is my cake dense?
You might have over-mixed the batter once the flour was added. Whisk just until the streaks disappear to keep it fluffy. Also, ensure your baking powder is active.
Will my kids like the chocolate glaze?
Absolutely, kids love the sweet and slightly crunchy chocolate top. It tastes like a fudge brownie layer on top of a soft cake. It is always a hit with picky eaters.
I hope this bright and cheerful cake brings a smile to your family’s faces. It is such a simple way to make any afternoon feel like a celebration. Happy baking!
— Alex
Ingredients
- 270 g carrots (approx. 3 medium) , peeled and sliced
- 240 ml vegetable oil
- 3 large egg s
- 400 g granulated sugar
- 250 g all -purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 50 g unsweetened cocoa powder
- 100 g granulated sugar (for glaze)
- 60 ml whole milk
- 30 g unsalted butter
Instructions
- Preheat the oven to 180°C (350°F) and thoroughly grease a 23cm x 33cm baking pan or a large bundt pan.
- Place the sliced carrots, vegetable oil, and eggs into a high-speed blender and process until the mixture is completely smooth and homogeneous.
- In a large mixing bowl, whisk together the 400g sugar, all-purpose flour, and salt to remove any lumps.
- Pour the blended carrot mixture into the dry ingredients and whisk manually until just combined.
- Gently fold in the baking powder using a spatula until no white streaks remain.
- Transfer the batter to the prepared pan and bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Prepare the chocolate glaze by combining the cocoa powder, 100g sugar, milk, and butter in a small saucepan over medium heat.
- Bring the glaze to a rolling boil and cook for 2 to 3 minutes, stirring constantly until it becomes thick and glossy.
- Immediately pour the hot glaze over the surface of the cake while it is still warm from the oven.
- Allow the cake to cool to room temperature to let the chocolate glaze develop its signature thin, crisp texture before serving.
