Calling all carrot cake fans! This Brazilian Carrot Cake is about to become your new favorite. Forget the chunky bits – this cake is all about a super-smooth texture thanks to its secret weapon: blended carrots!
Not to mention, it's incredibly easy to make using simple ingredients.
Unlike the American carrot cake version with grated carrots, nuts, spices, and a cream cheese topping, this Brazilian variation takes a simpler approach, allowing the natural sweetness of fresh carrots to take center stage, complemented by a delicious Brigadeiro frosting. Give this traditional Brazilian cake recipe a try; you won't be disappointed! 😋
How to Make Brazilian Carrot Cake
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Preheat your oven to 350°F (176.67°C) and position the rack in the center for even baking.
- Prepare the Cake Pan: Grease an 11 in. x 7 in baking pan with butter and lightly flour it to prevent sticking. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the flour and baking powder to remove any lumps and ensure even distribution.
- Blend Wet Ingredients: In the bowl of a food processor or blender, beat the eggs for about 1 minute until frothy. Add carrots, sugar, vanilla extract, vegetable oil, and salt. Blend until smooth, about 5 minutes.
- Combine Wet and Dry Ingredients: Pour the carrot mixture into a large bowl. Gradually add the sifted dry ingredients, gently folding them together with a rubber spatula or a hand whisk until just combined. Avoid over-mixing.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cooling and Serving: Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving.
💡 Camila's Tip: Opt for fresh carrots for the best carrot flavor.
How to Make Brigadeiro
For the Brigadeiro topping:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the cream and chocolate powder mixture together over medium-low heat. Ensure the chocolate powder is fully dissolved.
- Add Condensed Milk and Butter: Once the chocolate powder is dissolved, add the sweetened condensed milk and butter to the saucepan. Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes.
- Check Consistency: The Brigadeiro should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Brigadeiro all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Brigadeiro to set slightly.
Alternative Chocolate Sauce:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the mixture together over medium-low heat until the chocolate powder is fully dissolved.
- Add Sugar and Butter: Once the chocolate powder is dissolved, add the sugar and butter to the saucepan.
- Cook and Stir: Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes. The Chocolate Glaze should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Chocolate Glaze all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Glaze to set slightly.
Related Recipes:
Recipe
Easy Brazilian Carrot Cake
Tools
- 9" x 13" nonstick sheet cake pan
Ingredients
- 270 g all-purpose flour, sifted
- 1-½ tablespoons baking powder
- 370 g granulated sugar
- ½ teaspoon kosher salt
- 260 g carrots, peeled and cut into 1-inch pieces
- 4 large eggs , room temperature
- 210 ml avocado oil or any neutral-flavored oil oil
- 1 tablespoon pure vanilla extract
For the Brigadeiro:
- 1 (14oz) condensed milk (full-fat)
- 225 ml Nestlé Table Cream '' Media Crema'', light cream or heavy cream
- 3 tablespoons 100 % unsweetened cocoa powder
- 1 tablespoon unsalted butter
Instructions
For the Brazilian Carrot Cake:
- Preheat the Oven: Preheat your oven to 350°F (176.67°C) and position the rack in the center for even baking.
- Prepare the Cake Pan: Line a 9 by 13-inch cake pan with parchment paper or grease it with butter and lightly flour it to prevent sticking. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the flour and baking powder to remove any lumps and ensure even distribution.
- Blend Wet Ingredients: In the bowl of a food processor or blender, beat the eggs for about 1 minute until frothy. Add carrots, sugar, vanilla extract, vegetable oil, and salt. Blend until smooth, about 5 minutes.
- Combine Wet and Dry Ingredients: Pour the carrot mixture into a large bowl. Gradually add the sifted dry ingredients, gently folding them together with a rubber spatula or a hand whisk until just combined. Avoid over-mixing.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cooling and Serving: Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving.
How to Make Brigadeiro
- For the Brigadeiro topping:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the cream and chocolate powder mixture together over medium-low heat. Ensure the chocolate powder is fully dissolved.
- Add Condensed Milk and Butter: Once the chocolate powder is dissolved, add the sweetened condensed milk and butter to the saucepan. Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes.
- Check Consistency: The Brigadeiro should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Brigadeiro all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Brigadeiro to set slightly.
- Alternative Chocolate Sauce:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the mixture together over medium-low heat until the chocolate powder is fully dissolved.
- Add Sugar and Butter: Once the chocolate powder is dissolved, add the sugar and butter to the saucepan.
- Cook and Stir: Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes. The Chocolate Glaze should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Chocolate Glaze all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Glaze to set slightly.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.