I love sharing recipes that come from the heart, and this Brazilian Carrot Cake is one of my favorites. Its rich flavor and delightful texture make it a perfect treat for any occasion. Whether you are celebrating a birthday or just enjoying a cozy evening at home, this cake is sure to impress.
What You’ll Need
- 2 cups grated carrots (around 4 medium carrots)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder (for frosting)
- 1 can sweetened condensed milk (for frosting)
- 2 tablespoons butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Chocolate sprinkles (optional, for garnish)
My Trusted Kitchen Tools
- Blender
- Mixing bowls
- Rubber spatula
- Round cake pan or rectangular baking dish
- Wire rack
- Saucepan
Bringing It All Together
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish.
- In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until smooth.
- In a large mixing bowl, combine the flour, baking powder, cocoa powder, and salt.
- Gradually add the carrot mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Place the cake in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
- In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract. Stir until the mixture thickens.
- Gradually whisk in the cocoa powder until the frosting is smooth and well combined.
- Once the cake has cooled, spread the chocolate frosting evenly on top. For added decoration, sprinkle with chocolate sprinkles if desired.
Making It Your Own (Swaps & Ideas)
You can add nuts like walnuts or pecans for some crunch. If you prefer a lighter frosting, consider using whipped cream instead of chocolate frosting. You can also substitute coconut oil for vegetable oil for a different flavor profile.
How We Love to Serve It
We love to serve this cake with a cup of coffee or tea. It’s also great for dessert after a family meal, especially when paired with fresh fruits. Sometimes, we enjoy it just by itself, and it never disappoints.
A Few Tips For Success
- Measure your ingredients carefully to ensure the best results.
- Don’t overmix the batter; mix until just combined for a softer cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Saving Some For Later
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the fridge for up to a week. You can also freeze slices for up to a month. Just make sure to wrap them tightly.
From My Kitchen to Yours
I hope you enjoy making and sharing this Brazilian Carrot Cake as much as I do. Baking is a wonderful way to create memories with loved ones, and I’m thrilled to share this recipe with you. Enjoy every bite!
Your Questions, Answered
How can I make the Brazilian Carrot Cake gluten-free?
You can use gluten-free all-purpose flour instead of regular flour. This substitution works well and will still provide a delicious cake.
Can I use a different type of frosting for the Brazilian Carrot Cake?
Absolutely! You can use cream cheese frosting or even a lemon frosting for a fresh twist. Choose what you love.
What should I do if my cake sinks in the middle?
If your cake sinks, it may be due to overmixing or underbaking. Make sure to mix gently and check the cake with a toothpick to ensure it’s fully baked before taking it out of the oven.
Print
Brazilian Carrot Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Brazilian Carrot Cake features a rich flavor and delightful texture, perfect for any occasion.
Ingredients
- 2 cups grated carrots (around 4 medium carrots)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder (for frosting)
- 1 can sweetened condensed milk (for frosting)
- 2 tablespoons butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Chocolate sprinkles (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish.
- In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until smooth.
- In a large mixing bowl, combine the flour, baking powder, cocoa powder, and salt.
- Gradually add the carrot mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Place the cake in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
- In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract. Stir until the mixture thickens.
- Gradually whisk in the cocoa powder until the frosting is smooth and well combined.
- Once the cake has cooled, spread the chocolate frosting evenly on top. For added decoration, sprinkle with chocolate sprinkles if desired.
Notes
Measure ingredients carefully. Don’t overmix the batter. Allow cake to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Brazilian Carrot Cake, dessert, baking, chocolate frosting