A Delicious Family Recipe
Hi foodies! Today, I’m super excited to share a treasured family recipe – Brazilian Carrot Cake! Its a delightful, moist cake dressed up with an ooey-gooey chocolate glaze. I mean, seriously, who can resist that? This is a fun twist on a classic that’s been a hit in my family for generations, and I’m sure it’ll win your hearts too.
- My grandma was so crazy about this cake that she whipped it up every single week, and guess what? This very recipe has been handed down to me.
- This is now my husband’s all-time fave cake, and he doesn’t miss a chance to request it as his birthday cake every single year!
While this is my grandmother’s recipe and a favorite in our family, I also have a few other Brazilian carrot cake recipes you can try — all equally delicious! There’s the Brazilian Carrot Cupcakes with Brigadeiro Frosting and Carrot Cake with Brigadeiro Frosting, which is my sister-in-law’s favorite, and the fabulous, super simple Carrot Marble Cake. And if you want to try other Brazilian desserts you can go wrong a traditional Classic Brazilian Pavê Recipe (think of it as a “Brazilian Tiramisu”) or my Grandma’s Traditional Brigadeiro Recipe (you can’r have a party without these!)
So, what’s the scoop on this Brazilian version of Carrot Cake? How does it differ from the standard American carrot cake?
The Brazilian Carrot Cake Difference:
What makes Brazilian Carrot Cake a rockstar is its generous use of fresh carrots. The carrots add natural sweetness, but they also infuse the cake with exceptional moisture. As a bonus, they lend a beautiful orange color to the cake, making it not just delicious but also visually appealing.
Why You Should Totally Give Brazilian Carrot Cake Shot:
Much like our awesome banana cake recipe (also made in a similar way with a blender), this Brazilian Carrot Cake is proof that deliciousness doesn’t need to be complicated. Here’s why you should dive right in:
- Say goodbye to the carrot-grating hassle – no need to grate anything here. We will be using a blender for maximum efficiency and ease!
- You won’t need a zillion ingredients; just a handful of pantry staples will do.
- It’s a Brazilian classic for a reason – it’s downright scrumptious!
I am still not convinced. Why should I try this Brazilian Cake recipe over others? What makes this one so special?”
Excellent question! Here’s the scoop: Many traditional Carrot cake recipes call for a whole cup of oil, which isn’t necessary and can lead to a weird texture. This one, however, is the epitome of fluffy, moist, and downright delicious.
But that’s not all! Many glazes out there are wayyyyyy toooo sweet (and I’ve got a sweet tooth, mind you), often lacking that rich chocolate flavor. Our secret ingredient? Coffee! It’s the key to enhancing the chocolatey goodness of the glaze.
And let’s talk about that ooey-gooey texture – it’s truly one-of-a-kind! I haven’t met a single soul who’s tried it and didn’t declare it the best cake ever! 🍰🍫 Try it for yourself and join the fan club!
The recipe as written by grandma.
All I did here was translate from Portuguese to English and convert her measurements. She had a charming way of jotting down recipes, using phrases like ‘a cup of this’ or ‘a coffee cup of that,’ making it a bit tricky for anyone to replicate because she simply used her own coffee cups, mugs, and cutlery rather than standard measuring cups. I’ve taken care of that in the recipe, clarifying what she meant by ‘2 or 3 medium carrots’ (now you get a measurement, yay!) and also doubled the amount of chocolate glaze because, unless you’re a ninja… or a grandmother, it was just too tricky to spread it around and make it look pretty. Plus you can’t go wrong with more chocolate. And that’s it!
Ingredients for Brazilian Carrot Cake:
- Carrots:
- We’ll be using raw carrots, and it’s okay if you add a little more or a little less — but try to stick to the weight measurements. Adding too much or too little can affect the texture and make the cake dense (embatumar), which is a common issue with Brazilian carrot cake recipes that don’t specify exact amounts.
- Large eggs: Ideally at room temperature.
- Oil: Use vegetable oil or any neutral-flavored oil (like canola or sunflower).
- All-purpose flour, White Granulated sugar & Baking powder.
Ingredients for the chocolate glaze
- white granulated sugar
- cocoa powder (I used Dutch processed, but any will do)
- unsalted butter:or subsitute for salted butter, I don’t think you will notice any difference. I remember my grandmother would often use margerine, however, I prefer to always use butter.
- water
- instant coffee powder: psssssst this is the little secret to this glaze. 🙂
Instructions for the cake:
- First things first, preheat your oven to 350°F (175°C),
- grease with butter and flour a rectangular 9×13 nonstick cake pan.
3. In your blender, throw in those chopped carrots, eggs, and vegetable oil. Blend until you’ve got a smooth, orange mix.
4. In a large bowl, sift together the flour, sugar, and baking powder. Gently pour in the carrot mixture and mix until smooth. No need to overmix the batter as it will result in a stiff cake. (Remember to use a rubber spatula to scrape everything off your blender and into your large bowl. )
5. Pour batter into the prepared pan. Bake it, in your preheated oven, for roughly 40-50 minutes or until a toothpick comes out clean.
6. Once the cake’s done, let it cool down on a wire rack.
Instructions for the chocolate glaze:
- Once your cake has cooled down to room temperature you can work on the chocolate glaze
- In a small cup or bowl mix 1 tablespoon of instant coffee with 1 tablespoon of hot water until the coffee dissolves
3. In a small saucepan, mix up the cocoa powder, sugar, butter, and instant coffee mix. Cook it on low heat, keep stirring, and in about 3-5 minutes after it starts bubbling, you’ll have a thick, velvety glaze.
4. This is what it looks like. If the butter starts to separate from the rest of your glaze (this has happened to me before), just stir it faster and all will come together again. A whisk may be helpful.
5. The grand finale – pour that warm chocolate glaze all over your cake. Me? I like to dump it right in the middle and then gently tilt the pan so it can spread all over the top of the cake. But if you’re feeling artsy, grab a knife and spread it around. Just remember, work fast before the chocolate cools and sets. Traditionally, it is cut into little square slices prior to being served.
Pro Tips:
- Don’t forget to preheat your oven before your cake goes in.
- Try not to keep opening and closing the oven door, especially in the first 30 minutes. We want our cake to rise, not take a nosedive!
- Room temperature ingredients are your pals for great cakes. If your eggs are chilly, soak them in warm water for 5 minutes.
- Pay attention to those chocolate glaze instructions – low to medium heat is the ticket to gooey goodness.
- Do not overmix your cake batter. Simply mix until all is combined.
- Cooking time always varies depending on your oven. Keep an eye on it. Usually, you need to pay closer attention to it once your kitchen starts smelling like cake.
Friendly Reminders:
- When measuring liquids, use a spouted cup and fill it up to the line. Those measuring cups might also show volume measurements in ounces, so don’t mix them up with weight measurements.
- For dry ingredients, scoop ’em generously into your measuring cup, then level it off with the back of a knife. No heavy-handed scooping or tapping, please!
Serving and Savoring Brazilian Carrot Cake:
- Brazilian carrot cake (bolo de cenoura) pairs like a dream with a hot cup of freshly brewed coffee or stands tall as the perfect ending to a hearty meal. Make sure to check my Make Ahead Brazilian Cappuccino and Whipped Pumpkin Spice Latte (Dalgona Coffee which would both go o well with this recipe in a cozy afternoon.
- Traditionally, this cake is cut into little square slices prior to being served. Like I did in the pictures posted.
In a Nutshell:
Brazilian carrot cake is proof that simple ingredients can team up to create an extraordinary dessert. It’s moist, and flavorful, and that chocolate glaze? Pure indulgence. It’s beloved not just in Brazil but all around the world. Whether you’re a carrot cake enthusiast or a newbie, this Brazilian twist is bound to become your new fave. Go on, give it a whirl, and savor Brazil with every scrumptious bite. Bom Apetite! (Enjoy your meal!)
Brazilian Carrot Cake FAQs:
Brazilian carrot cake boasts an incredibly moist texture and a rich chocolate glaze, setting it leagues apart from regular carrot cakes.
What’s the secret ingredient that makes it stand out? The secret sauce in B
The secret sauce in Brazilian carrot cake is the generous use of fresh carrots. They not only bring natural sweetness but also infuse the cake with unmatched moisture and that lovely orange hue.
The recipe for Brazilian carrot cake is surprisingly simple, with basic ingredients and easy-to-follow steps.
No worries! If your glaze is thicker than expected, it might be due to using higher heat or overcooking it. Some folks actually prefer it a bit crystallized. It’s all about personal preference. You can tweak the heat and timing to suit your glaze goals.
yes, this is traditional. However, like all traditions, every family has their own tweaked version. Of all the ones I have tried I have to say I like ours the best, but of course, I am biased 🙂
can I use some other kind of chocolate powder? I have used Nesquick in the past and I have found it to be too sweet. With Nesquick all you can taste is sugar, you don’t really taste the chocolate. I imagine some people might like that, but, I do not. If you can find a chocolate powder that has more cocoa in it than Nesquick, then I think it would taste alright. I think it would have to be at least 50% cocoa.
Can I use this recipe to make Brazilian carrot cupcakes?
I don’t see why not 🙂
Ideally you should store it in an airtight container to prevent the cake from drying out. I never do that though 🙂 What I do is I just cover it with plastic wrap. I stick some toothpicks around the cake so that when I place the plastic wrap on top it does not touch the glaze.
It last for a couple of days and it can be store at room temperature.
You just need to stir it a little faster, you may even use a whisk, and everything will come together again.
No it does not
Brazilian Carrot Cake Recipe
Equipment
- 1 blender
- 1 9×13 nonstick cake pan
Ingredients
cake
- 200 g raw carrots approx. 2 carrots or 7.05 oz
- 3 large eggs room temperature
- 3/4 cup vegetable oil or any neutral oil 150 ml
- 200 g all-purpose flour 7.05 oz
- 270 g granulated white sugar 9.5g
- 1 tablespoon baking powder
- flour and butter to grease and dust the pan
chocolate glaze
- 2/3 cup sugar
- 2 tablespoons cocoa powder
- 160 g unsalted butter 5.6 oz
- 1 tablespoon of water
- 1 tablespoon instant coffee powder
Instructions
Cake
- Preheat your oven to 350°F (175°C),
- Grease with butter and flour a rectangular 9×13 nonstick cake pan.flour and butter
- In your blender, throw in those chopped carrots, eggs, sugar and vegetable oil. Blend until you've got a smooth, orange mix.200 g raw carrots, 3 large eggs, 3/4 cup vegetable oil or any neutral oil, 270 g granulated white sugar
- In a large bowl, sift together the flour, and baking powder. Gently pour in the carrot mixture and mix until smooth. No need to overmix the batter as it will result in a stiff cake. (Remember to use a rubber spatula to scrape everything off your blender and into your large bowl. )200 g all-purpose flour, 1 tablespoon baking powder
- Pour batter into the prepared pan. Bake it, in your preheated oven, for roughly 40-50 minutes or until a toothpick comes out clean.
- Once the cake’s done, let it cool down on a wire rack.
Chocolate Glaze
- Once your cake has cooled down to room temperature you can work on the chocolate glaze. In a small cup or bowl mix 1 tablespoon of instant coffee with 1 tablespoon of hot water until the coffee dissolves2/3 cup sugar, 2 tablespoons cocoa powder, 160 g unsalted butter, 1 tablespoon of water, 1 tablespoon instant coffee powder
- In a small saucepan, mix up the cocoa powder, sugar, butter, water, and instant coffee. Cook it on low heat, keep stirring, and in about 3-5 minutes after it starts bubbling, you'll have a thick, velvety glaze.
- The grand finale – pour that warm chocolate glaze all over your cake. Me? I like to dump it right in the middle and then gently tilt the pan so it can spread all over the top of the cake. But if you’re feeling artsy, grab a knife and spread it around. Just remember, work fast before the chocolate cools and sets.
Notes
Nutrition
Would you like more cake recipes? Let me know! As of now, we have this one and our easy banana cake is already posted. Let me know what you would like to see next 🙂
Have you tried this cake? Share your experience and a snapshot with us! I’d love to see it! And don’t forget to follow us on social media !
Leave a Reply