Name: Brazilian Carrot Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Brazilian
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; 1 can sweetened condensed milk (14 ounces); 2 tablespoons butter; 1 teaspoon vanilla extract; Chocolate sprinkles (optional, for garnish)

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Introduction

Brazilian Carrot Cake is a moist, flavorful dessert that combines the natural sweetness of carrots with a rich chocolate frosting. This unique twist on traditional carrot cake is beloved in Brazil and perfect for any occasion.

A slice of cake on a white plate with a white marbled texture background shows three clear layers: the bottom layer is thick and light brown with a smooth texture, the middle layer is a moist, speckled golden-brown cake, and the top layer is a shiny, dark chocolate glaze that drips slightly down the sides. The cake is topped with small orange chunks and some crumbly bits dusted lightly with powdered sugar, adding a textured and colorful contrast to the smooth chocolate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish.
Step 2: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until smooth.
Step 3: In a large mixing bowl, combine the flour, baking powder, and salt.
Step 4: Gradually add the carrot mixture to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 6: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 8: For the frosting, combine sweetened condensed milk, butter, and vanilla extract in a saucepan over low heat. Stir continuously until thickened.
Step 9: Gradually whisk in cocoa powder until the frosting is smooth and well combined.
Step 10: Once cooled, spread the chocolate frosting evenly over the cake. Sprinkle with chocolate sprinkles if desired.

Tips & Variations

For an extra moist cake, use fresh, finely grated carrots rather than pre-shredded ones.
You can replace vegetable oil with melted coconut oil for a subtle flavor twist.
Try adding a pinch of cinnamon or nutmeg to the batter to enhance the warmth and aroma.
If you prefer a lighter frosting, mix half the cocoa powder with powdered sugar instead of using all cocoa powder.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. The frosting can firm up when cold but softens nicely when warmed slightly.

How to Serve

A close-up of a slice of cake with three main layers: the bottom layer is a dense, textured yellow-brown cake with bits inside, the middle layer is a smooth, thick caramel-colored filling, and the top layer is a glossy, dark chocolate glaze that drips slightly down the sides. On the very top, there are small bright orange chunks and crumbled bits dusted lightly with powdered sugar, adding texture and color contrast. The cake slice sits on a white plate with a subtle rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a blender?

Yes, you can finely grate the carrots and whisk together the eggs, sugar, and oil by hand before combining with dry ingredients, but blending thoroughly ensures a smoother texture.

Is this cake gluten-free?

No, this recipe uses all-purpose flour. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking, and adjust liquid as needed.