Easy Brazilian Carrot Cake
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!
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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
How to Store
Leftover Bolo de Cenoura can be stored in an airtight container in the refrigerator for up to five days. For the best flavor and texture, bring it to room temperature before serving.
Make-Ahead & Freeze
The carrot cake can be made 2 days ahead, baked, and then stored in an airtight container without the chocolate icing.
The Brigadeiro topping can be made a day ahead and stored in an airtight container in the refrigerator.
When you're ready to serve, simply warm it up in the microwave for a few seconds, pour the Brigadeiro over the cake, and enjoy.
To freeze the cake, let it cool completely, and then wrap it tightly in a double layer of plastic wrap and a double layer of foil.
Freeze for up to 3 months. To thaw the cake, unwrap it and leave it on a wire rack at room temperature for about 5-6 hours. Top with the chocolate frosting before serving.
Nutrition Facts
Easy Brazilian Carrot Cake
Amount per Serving
Calories
453
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
68
mg
23
%
Sodium
305
mg
13
%
Potassium
211
mg
6
%
Carbohydrates
60
g
20
%
Fiber
2
g
8
%
Sugar
38
g
42
%
Protein
5
g
10
%
Vitamin A
6539
IU
131
%
Vitamin C
2
mg
2
%
Calcium
90
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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