Brazilian Carrot cake is a cake often found in Portuguese and Brazilian bakeries, and is super easy to make. With minimal ingredients and a blender or food processor, you can quickly whip up the batter.
The cake is wonderfully fluffy and delicate, plus the carrots give it a brilliant orange color. Then topped off with a decadent chocolate frosting for an absolutely impressive treat.
Brazilian Carrot Cake Recipe video
Visual Instructions
Here are step by step pictures so you can see what the batter and frosting at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Make the cake batter
Mix 2 cups of flour, 1 Tablespoon baking powder and ¼ teaspoon salt together in a large bowl and set aside.
Add 1 cup of oil, 2 cups sliced carrots, 2 large eggs and 1 cup of sugar in a blender or food processor
Blend until smooth.
Pour the blended carrot mixture into the bowl containing the flour and baking powder mixture.
Use a spatula to stir until just combined and there are no visible specks of flour.
Pour the batter into lined 8 inch (20cm) baking pan. Bake in a preheated oven of 356° F / 180° C (160° C fan) for 30-35 minutes or until a skewer inserted in the center comes out clean.
Make the chocolate topping
Add 1 cup chocolate chips into ⅓ cup warm heavy cream. leave to melt in warm cream
Allow the chocolate to melt in the warm cream for 5 minutes before gently mixing until it achieves a smooth and thick spreadable texture.
Spread the chocolate frosting over the cooled cake.
Slice and enjoy
Quick tip
Do you prefer a thinner, more pourable chocolate frosting texture instead of the thick spreadable one in the picture?
Then simply substitute the ⅓ cup in the recipe with ½ cup of heavy cream.
Storage
- To store: Brazilian carrot cake with the chocolate topping can sit out at normal room temperature, tightly covered in an airtight container, for 2 to 3 days. You can also store it in the fridge for up 5 days,
- To freeze: Let cool completely, then wrap (without the chocolate topping) in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw in the fridge overnight and then apply the chocolate topping.
Top tips
- The blender should be used for the carrots and liquids only. But the flour mixture should be mixed into the blended carrots by hand with a spatula or whisk to avoid making the cake too dense.
- Please ensure you're using baking powder, not baking soda, in this recipe. Baking soda can alter the taste and texture of the cake.
- Also, make sure to use a level tablespoon of baking powder, not a heaped one. Incorrect measurement can impact the texture and rise of the cake.
- If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.
- Allow the cake to cool in the pan for a bit before removing it. If you do not wait, you risk the cake cracking when you lift it.
- For this recipe I used dark baking chocolate. You can use milk baking chocolate instead for a sweeter flavor and lighter color if you prefer.
- Remember to get baking or cooking chocolate, not regular eating chocolate for your ganache. Regular eating chocolate contains other ingredients like fillers or shortening. This can create a grainy effect and interfere with the setting of the ganache.
Recipe
Brazilian Carrot Cake
Flour mixture
- 2 cups (240g) all purpose flour (same as plain flour -UK OR cake flour)
- 1 Tablespoon baking powder (see note 1)
- ¼ teaspoon salt
Carrot mixture
- 1 cup (218 ml) vegetable oil (or canola)
- 2 cups (300g) sliced or diced carrots
- 2 large eggs
- 1 cup (200 g) white granulated sugar
- 1 teaspoon vanilla extract
For the chocolate topping (see note 2)
- ⅓ cup (85ml) heavy cream (whipping cream)
- 1 cup (200 g) chocolate chips or baking chocolate chopped into small pieces. (See note 3)
- Line an 8 inch (20cm) round baking pan with parchment paper. Grease the sides with butter or use cooking spray.
- Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).
Flour mixture
- Mix the flour, baking powder and salt together in a large bowl and set aside.2 cups (240g) all purpose flour, 1 Tablespoon baking powder, ¼ teaspoon salt
Carrot mixture
- Add oil, carrots, eggs, sugar and vanilla extract in a blender or food processor and blend until smooth1 cup (218 ml) vegetable oil, 2 cups (300g) sliced or diced carrots, 2 large eggs, 1 cup (200 g) white granulated sugar, 1 teaspoon vanilla extract
- Pour the blended carrot mixture into the bowl containing the flour mixture.
- Use a spatula to stir until just combined and there are no visible specks of flour.
- Pour the batter into the baking pan
- Bake for 30-35 minutes until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. (See note 4)
- Remove from the oven and leave to cool in the baking pan for about 10 minutes. (See note 5)
- Then turn the cake out onto a wire rack to cool completely before frosting.
Chocolate topping (frosting)
- Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Add the chocolate, then let it sit for 5 minutes to gently soften the chocolate.⅓ cup (85ml) heavy cream, 1 cup (200 g) chocolate chips or baking chocolate chopped into small pieces.
- With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted.
- Spread over the top of the cooled cake.
Storage
- Brazilian carrot cake with the chocolate topping can sit out at normal room temperature, tightly covered in an airtight container, for 2 to 3 days. You can also store it in the fridge for up 5 days,
- To freeze: Let cool completely, then wrap (without the chocolate topping) in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw in the fridge overnight and then apply the chocolate topping.
- Also, make sure to use a level tablespoon of baking powder, not a heaped one. Incorrect measurement can impact the texture and rise of the cake.
- If you prefer a thinner, more pourable chocolate frosting texture instead of the thick spreadable one in the images above, then simply substitute the ⅓ cup (85 ml) in the recipe with ½ cup (120 ml) of heavy cream.
- You can use it as a drizzle or you can let it sit at room temperature to cool and thicken.
- You can use milk baking chocolate instead for a sweeter flavor and lighter color if you prefer.
- Remember to get baking or cooking chocolate, not regular eating chocolate for your ganache.
- Regular eating chocolate contains other ingredients like fillers or shortening. This can create a grainy effect in the frosting.
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Judye says
I might have missed it…..at what degree do you set your oven to bake this cake? Is it 350?
The Gardening Foodie says
Hi Judye, its 356° F / 180° C (160° C fan).
Happy baking ☺️