If you’ve been following along for a while, you’ll know I’ve already shared a few delicious takes on Brazilian Carrot Cake: my Grandma’s traditional version, the cupcake version topped with a swirl of decadent brigadeiro frosting, and most recently, a fluffy Carrot Marble Cake baked in a Bundt pan. Today’s post is all about the full-sized Brazilian Carrot Cake with Brigadeiro Frosting—a festive, crowd-pleasing version of the cupcake, perfect for birthdays, parties, or any time you want to go big.
So which cake should you make? Here’s a little guide to help you decide:
Grandma’s Brazilian Carrot Cake is my absolute favorite—though I’ll admit I’m biased. I grew up with that cake. It’s simple, nostalgic, and fluffy, with no bells or whistles. The gooey chocolate glaze poured over the top eventually sets into a crackly layer, and somehow, it tastes even better the next day. It’s the kind of cake you slice generously, serve with coffee, and eat at the kitchen table with your family. If you’re after something less sweet, more traditional, and full of cozy vibes, this is the one.
Brazilian Carrot Cupcakes with Brigadeiro Frosting, on the other hand, are more of a celebration. Same fluffy carrot cake base, but in cute, individual portions with a piped swirl of glossy brigadeiro frosting. They’re great for parties, holidays, or when you just want something extra special. Plus, no one can resist a cupcake.
The Carrot Marble Cake is your everyday option with a twist. It skips the glaze and frosting entirely, making it the least sweet of the three, but no less delicious. The texture is incredibly fluffy, and the marbled chocolate running through the carrot base makes it just interesting enough to feel special. It’s the one I’d bring to a casual gathering or serve with a hot drink when a friend drops by.
This recipe—Brazilian Carrot Cake with Brigadeiro Frosting—brings the best of both worlds. It has the fun, party-ready brigadeiro topping, but it’s baked as a classic full-size cake. I like to think of it as the “weekend gathering” version—a little more dressed up than Grandma’s, but still simple to make and totally comforting. It’s a crowd-pleaser, and just like the others, it disappears fast!
No matter which one you choose, you’re in for a moist, golden carrot cake that skips the spices and shredded bits for a silky-smooth batter and a rich chocolate finish. Let’s get baking!
If you’ve never had this cake before, let me tell you—it’s not your typical carrot cake. There are no spices, no raisins, and definitely no cream cheese frosting. Instead, the carrots are blended right into the batter, giving the cake its signature golden hue and a texture so fluffy and light, it practically melts in your mouth.
And the frosting? Ooey, gooey, chocolatey brigadeiro goodness. Think of it like a fudgy, glossy topping that sets just enough to slice but stays lusciously soft when you bite into it. If you’ve had brigadeiros before, you know exactly the kind of magic we’re talking about.
Why You’ll Love It
- No chunks of carrot—just smooth, blended batter
- Bright orange color (without food coloring!)
- Super fluffy crumb with a moist bite
- That aaaamazing brigadeiro topping
- A hit with adults and kids alike!
Ingredients For the Cake
For the Cake:
- Eggs
- Oil Any neutral flavored vegetable oil will work. I used sunflower oil.
- Carrots
- White Granulated Sugar
- All Purposed Flour: I have never tried it with a different kind of flour, so I recommend sticking to all-purpose flour.
- Baking powder
Ingredients for the Frosting
- Sweetened condensed milk
- Heavy cream, also called whipping cream.
- Whole Milk
- Cocoa Powder and Chocolate. I used Dutch processed cocoa powder and Bittersweet chocolate chips.
Instructions overview
- Blend the eggs, oil, sugar, and chopped carrots until completely smooth.
- In a separate bowl, mix in the flour and baking powder, then combine with the carrot mixture.
- Pour the batter into your prepared pan and bake until golden and set.
- While the cake cools, make the brigadeiro frosting by heating the condensed milk, cream, and milk, then stirring in the chocolate until thick and glossy.
- Once the cake and frosting are fully cooled, frost it using a piping bag fitted with a 1M tip for a beautifully swirled finish.
What pan should I use?
For this cake, I used a 12×3-inch round Charlotte-style aluminum pan that was gifted to me and came all the way from Brazil. I absolutely love the shape and how it makes the cake feel a little extra special. That said, I understand this exact design might be hard to find if you’re abroad—but please don’t let that stop you from making this cake!
You can easily bake it in two 9-inch round pans or one 9×13-inch rectangular pan. Just keep in mind that if you’re using a pan with more surface area, you may want to make a little extra frosting to fully cover the top.
If you’re curious to try a similar pan to mine, this one on Amazon looks close. I haven’t personally tested it, so I can’t vouch for it—but it might be a fun option to try!
Assemble the Cake
Once the cake and frosting have cooled, it’s time for the fun part—frosting!
Transfer the Brigadeiro frosting to a piping bag fitted with a 1M piping tip (that’s the classic open star tip). This gives the cake a beautiful, swirled look and adds a bit of flair without any extra effort.
How to Serve
Slice it up and enjoy with a cup of coffee or cold milk. It’s rich but not heavy, sweet but balanced.
How to Store
- Room temperature: The cake keeps well for 1–2 days in an airtight container.
- Refrigerated: Store it in the fridge for up to 5 days. The frosting firms up a little, but it stays smooth and fudgy when brought to room temp.
More Cozy Brazilian Treats
If you love this cake, here are a few more family favorites you might enjoy:
🍰 Grandma’s Brazilian Carrot Cake
🍫 Bakery-Style Brigadeiro Cake
🎉 Classic Brigadeiros
🥥 Coconut Brigadeiros
🔥 Crème Brûlée Brigadeiros
Carrot Cake with Brigadeiro Frosting
Equipment
- blender to make the cake
- large mixing bowl
- Sauce Pan to make the frosting
- Piping bag to decorate
- 1M decorating tip to decorate
- baking pan see notes
Ingredients
For the Cake
- 4 eggs
- 200 ml oil ¾ cup + 1 tablespoon
- 270 g peeled and chopped carrots 9.5 oz
- 370 g sugar 13 oz
- 270 g all-purpose flour 9.5 oz
- 4½ teaspoons baking powder 0.7 oz
For the Brigadeiro Frosting
- 1 can sweetened condensed milk – 395 g 14 oz or 300 ml
- 300 g whipping cream 10.5 oz
- 70 ml whole milk 2.4 oz
- 20 g cocoa powder 0.7 oz
- 40 g bittersweet chocolate chips 1.4 oz
Instructions
Make the Cake
- Preheat your oven to 350°F (180°C). Grease with butter and dust with flour your cake pan (see notes for pan options).
- In a blender, add the eggs, oil, sugar, and chopped carrots. Blend until completely smooth, about 1–2 minutes.4 eggs, 200 ml oil, 270 g peeled and chopped carrots, 370 g sugar
- In a large bowl, whisk together the flour and baking powder. Pour the blended carrot mixture into the dry ingredients and gently mix with a spatula or whisk just until combined. Do not overmix!270 g all-purpose flour, 4½ teaspoons baking powder
- Pour the batter into the prepared cake pan. Bake for 45 minutes (timing may vary depending on the pan used), or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
Make the Brigadeiro Frosting
- In a medium saucepan, combine the condensed milk, whipping cream, whole milk, cocoa powder, and chocolate chips.1 can sweetened condensed milk – 395 g, 300 g whipping cream, 70 ml whole milk, 20 g cocoa powder, 40 g bittersweet chocolate chips
- Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon. The frosting is ready when:
- You can run your spatula through the mixture and it leaves a clear path that doesn’t close immediately. If you lift a spoonful and drop it back in, it sits on top briefly before blending in.
- Remove from heat and stir for 2 more minutes to ensure a glossy finish. Transfer the frosting to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely before using.
Decorate the Cake
- Once the cake is completely cool, remove from pan. Fill a piping bag fitted with a 1M star tip and pipe swirls of brigadeiro frosting over the top in your desired pattern.
Notes
- Pan Options: I used a 12×3-inch round aluminum Charlotte cake pan, a gift from Brazil. If you don’t have access to one, you can use: Two 9-inch round pans OR One 9×13-inch rectangular pan
- These options will increase the cake’s surface area, so consider making 1.5x or double the frosting if you want generous coverage.
- Frosting Consistency: Let the brigadeiro cool before piping—it thickens as it cools. Not sure if its the right consistency? Test a small amount in a piping bag with a 1M tip. If too soft, let it cool longer. If you overcook your brigadeiro, it will be impossible to pipe it once it cools. If that is the case, I recommend you do the opposite and pipe your brigadeiro while its still warm.
Let me know if you make it—I’d love to see! 💛
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