Brazilian Carrot Cake
A golden carrot cake made with a blended carrot, egg and oil mixture, finished with a cooked cocoa glaze.
For this style of carrot cake, the raw carrots are blended smooth rather than grated. Chop them into small pieces so the blender can puree them with the eggs, oil and sugar. Stop and scrape down as needed, with the machine switched off.
Use a deep 9-inch pan and leave room for the cake to rise. Carrot sizes vary, so the batter volume can vary too. Do not fill the pan more than two-thirds full; bake any extra in muffin cups and check those earlier.
Once the carrot mixture is smooth, stir in the dry ingredients by hand just until combined. Let the baked cake cool completely before making the glaze. This is a cooked sugar-and-cocoa topping, not a cream ganache; it firms as it cools.
Questions You May Have About This Recipe
Can I use baby carrots?
The recipe is written for three medium whole carrots. Baby carrots vary in size, and there is no tested weight listed here for a direct swap. Use medium carrots as specified and blend them thoroughly.
What kind of chocolate should I use for the glaze?
Use unsweetened cocoa powder for this glaze. Semisweet chocolate is not a direct substitute because it changes the sugar, fat, and liquid balance.
Can I make this cake ahead of time?
You can bake it a day ahead. Once cool and glazed, cover and refrigerate at 40°F or below for up to three days. The glaze may lose some shine in the refrigerator.
Can I use a hand mixer instead of a blender?
Use a blender or food processor to puree the chopped raw carrots with the eggs, oil, and sugar. A hand mixer alone will not make the carrots smooth.
Does it taste like vegetables?
The carrots give the cake color, moisture and a mild sweetness. The cocoa topping adds a stronger chocolate flavor.
What You Need to Make Brazilian Carrot Cake
For the Cake
3 medium carrots, peeled and chopped
4 large eggs
1 cup vegetable oil
1 ½ cups sugar
2 cups all purpose flour
1 tablespoon baking powder
Pinch of salt
For the Chocolate Glaze
1 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons butter
3 tablespoons milk
How to Make Brazilian Carrot Cake
Preheat oven to 350°F. Grease and line the bottom of a 9-inch round cake pan at least 3 inches deep. Do not use a shallow sandwich-cake pan.
In a blender, add chopped carrots, eggs, oil, and sugar. Blend until smooth and creamy.
Pour mixture into a bowl. Add flour, baking powder, and salt. Mix until just combined.
Pour batter into the prepared pan, filling it no more than two-thirds full, and smooth the top. If there is excess batter, bake it separately in greased muffin cups, checking those earlier than the cake.
Bake for about 50 to 55 minutes or until a toothpick comes out clean.
Cool the cake in its pan for 10 minutes, then turn it onto a rack and let it cool completely. Allow about 1 hour for cooling, or longer if needed. Once the cake is cool, combine sugar, cocoa, butter, and milk in a small saucepan for the glaze.
Cook over medium heat for 3 to 4 minutes until slightly thickened.
Pour warm glaze over the cooled cake and spread evenly. Allow about 15 minutes for the glaze to set before slicing.
Tips
Use fresh carrots for the best color and flavor.
Blend the carrots completely so the texture stays soft and even.
Do not overbake. The cake should be golden and springy to the touch.
Set the cake on a rack over a tray before glazing to catch drips. Be careful with the hot sugar mixture.
For a fun twist, serve with a sprinkle of coconut on top.
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Cut a round of Reynolds Kitchens unbleached parchment (paid link) to line the bottom of the deep cake pan. It is suitable for the 350°F bake. Keep it away from heating elements, below its 425°F limit and out from under the broiler.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This cake turned out beautiful and moist. The glaze hardened perfectly on top.” Janet S.
⭐️⭐️⭐️⭐️ “I had never heard of Brazilian carrot cake before but I am so glad I tried it. It is amazing.” Patricia H.
⭐️⭐️⭐️⭐️⭐️ “The texture was so smooth and soft. My husband asked me to make it again next week.” Barbara R.
⭐️⭐️⭐️⭐️ “Easy and delicious. The color was gorgeous and the flavor was mild and sweet.” Linda W.
⭐️⭐️⭐️⭐️⭐️ “I made this for a church event and everyone wanted the recipe. So simple but elegant.” Diane M.
Printable Recipe
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Brazilian Carrot Cake
A golden cake made with blended carrots, eggs and oil, topped with a cooked cocoa glaze. Use a deep 9-inch pan, leave room for rising and cool the cake completely before glazing.
Ingredients
- For the Cake
- 3 medium carrots, peeled and chopped
- 4 large eggs
- 1 cup vegetable oil
- 1 ½ cups sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- For the Chocolate Glaze
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons butter
- 3 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease and line the bottom of a 9-inch round cake pan at least 3 inches deep. Do not use a shallow sandwich-cake pan.
- In a blender, add chopped carrots, eggs, oil, and sugar. Blend until smooth and creamy.
- Pour mixture into a bowl. Add flour, baking powder, and salt. Mix until just combined.
- Pour batter into the prepared pan, filling it no more than two-thirds full, and smooth the top. If there is excess batter, bake it separately in greased muffin cups, checking those earlier than the cake.
- Bake for about 50 to 55 minutes or until a toothpick comes out clean.
- Cool the cake in its pan for 10 minutes, then turn it onto a rack and let it cool completely. Allow about 1 hour for cooling, or longer if needed. Once the cake is cool, combine sugar, cocoa, butter, and milk in a small saucepan for the glaze.
- Cook over medium heat for 3 to 4 minutes until slightly thickened.
- Pour warm glaze over the cooled cake and spread evenly. Allow about 15 minutes for the glaze to set before slicing.
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