Name: Brazilian Carrot Cake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Brazilian
Ingredients: 300g carrots, peeled and slightly chopped; 250g granulated sugar; 250ml vegetable oil; 4 eggs; 2 teaspoons vanilla extract; 250g plain flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 can condensed milk (397g); 150g dark chocolate; 150ml double cream; 50g unsalted butter; 1/8 teaspoon salt

Jump to Recipe

If you’re craving a dessert that’s bursting with flavor, moistness, and a hint of nostalgia, Brazilian Carrot Cake is an absolute must-try. This luscious cake combines the natural sweetness and vibrant color of fresh carrots with a silky, rich brigadeiro topping—a classic Brazilian chocolate fudge that elevates every bite. It’s a celebration of simple ingredients coming together in harmony, creating a treat that’s as comforting as it is impressive. Once you make this Brazilian Carrot Cake, it’s bound to become your go-to for birthdays, gatherings, or just a special weekend indulgence.

Brazilian Carrot Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Brazilian Carrot Cake is straightforward yet essential to its delicious outcome. Each component plays a unique role: the fresh carrots add moisture and color, the oil keeps the crumb tender, and the brigadeiro topping is the star making every slice decadently memorable.

300g carrots, peeled and slightly chopped: Fresh carrots deliver natural sweetness and a beautiful orange hue.
250g granulated sugar: Balances the earthiness of the carrots with a clean, sweet finish.
250ml vegetable oil: Keeps the cake moist and tender without overpowering flavor.
4 eggs: Provide structure and richness to the batter.
2 teaspoons vanilla extract: Adds a subtle aromatic warmth.
250g plain flour: The base that holds everything together.
1 tablespoon baking powder: Ensures a light, airy texture.
1/4 teaspoon salt: Enhances all the flavors.
1 can condensed milk (397g): For creamy sweetness in the brigadeiro topping.
150g dark chocolate: Gives the brigadeiro its rich, deep cocoa flavor.
150ml double cream: Adds smoothness and balances richness in the brigadeiro.
50g unsalted butter: Helps thicken and enrich the chocolate topping.
1/8 teaspoon salt: Elevates the brigadeiro’s complexity.

How to Make Brazilian Carrot Cake

Step 1: Preheat and Prepare

Start by preheating your oven to 180°C (350°F) and greasing an 8-inch cake tin. Lining the tin ensures your Brazilian Carrot Cake will come out cleanly without sticking. This preparation helps set you up for success as you move through the recipe.

Step 2: Blend the Carrot Mixture

In a blender, combine the peeled and chopped carrots, sugar, vegetable oil, eggs, and vanilla extract. Blend until smooth—this creates the moist, flavorful base of the cake. It’s amazing how these simple ingredients transform into a perfectly textured batter when blended together.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together the plain flour, baking powder, and salt. This dry blend ensures even leavening and a light crumb in your Brazilian Carrot Cake. Mixing these separately helps avoid any lumps and ensures a consistent texture.

Step 4: Mix Wet and Dry Ingredients

Pour the smooth carrot mixture into your bowl of dry ingredients. Whisk gently until just combined, being careful not to over-mix. The goal is to fully incorporate the flour without losing the airiness handed down by the baking powder.

Step 5: Bake the Cake

Pour the batter into your prepared cake tin and bake at 180°C (350°F) for roughly 1 hour to 1 hour 10 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. If the cake’s top browns too quickly, loosely cover it with foil to prevent burning.

Step 6: Cool the Cake

Once baked, allow your cake to cool completely. Patience here is key because a warm cake won’t pair well with the brigadeiro topping—you’ll want it nice and cool to get that perfect spread.

Step 7: Prepare the Brigadeiro Topping

In a pot over medium heat, combine condensed milk, dark chocolate, double cream, unsalted butter, and a pinch of salt. Stir continuously as the chocolate and butter melt together. Keep heating and stirring until the mixture thickens slightly but stays pourable—this luscious brigadeiro is the magic touch that takes your Brazilian Carrot Cake to the next level.

Step 8: Assemble

Turn your cooled cake out of the tin onto a wire rack placed over a tray. Pour the warm brigadeiro evenly over the top and use a spoon or palette knife to smooth it out. Let it sit for around 10 minutes, then transfer the cake carefully to a plate or board. Now comes the best part: slicing into this divine creation.

How to Serve Brazilian Carrot Cake

Garnishes

While the brigadeiro topping is irresistible on its own, you can elevate presentation with some simple garnishes. A sprinkling of crushed nuts such as walnuts or pecans adds delightful crunch, and a few fresh berries can offer a pop of tartness. For a finishing touch, a light dusting of cocoa powder or powdered sugar makes your Brazilian Carrot Cake look as good as it tastes.

Side Dishes

Brazilians love pairing their carrot cake with a strong cup of coffee or a warm herbal tea—both perfect for balancing the cake’s sweetness. A scoop of vanilla ice cream on the side also works beautifully, adding creaminess and temperature contrast that makes each bite even more memorable.

Creative Ways to Present

Take this cake beyond the plate by serving it in individual portions—think mini trifle glasses layered with diced cake, brigadeiro sauce, and whipped cream. You can also cut it into bars for easy grab-and-go treats that are perfect for parties or picnics. No matter how you present it, Brazilian Carrot Cake will always steal the show.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Brazilian Carrot Cake tightly with cling film or store in an airtight container. It keeps well at room temperature for up to two days, but refrigerating extends freshness up to five days. The brigadeiro topping may firm up a bit in the fridge, but the cake remains moist and delicious.

Freezing

You can freeze Brazilian Carrot Cake by wrapping it carefully in plastic wrap and then foil or placing it in a freezer-safe container. Freeze for up to three months. Thaw overnight in the fridge for best results, and let it come to room temperature before serving to enjoy its full flavor.

Reheating

If you prefer to enjoy the cake slightly warm, just pop a slice in the microwave for 15 to 20 seconds. This softens the brigadeiro topping and refreshes the cake’s moist texture. Avoid overheating or it might become too sticky.

FAQs

Can I use carrot puree instead of blending fresh carrots?

While fresh carrots provide the best flavor and texture, using carrot puree can work in a pinch. Just make sure it’s unsweetened and well drained to avoid excess moisture in the cake batter.

Is this cake gluten-free?

The traditional recipe uses plain wheat flour, which contains gluten. However, you can substitute with a gluten-free all-purpose flour blend to make a gluten-free version, though texture may vary slightly.

Can I make the brigadeiro topping ahead of time?

Absolutely! You can prepare the brigadeiro a day in advance and keep it chilled. Before spreading, rewarm it gently on the stove or microwave until it’s pourable again.

What if I don’t have double cream for the brigadeiro?

You can substitute double cream with heavy cream or a mixture of milk and butter to approximate the richness, but double cream will give you the best texture and flavor.

How long does the Brazilian Carrot Cake last once frosted?

Once topped with brigadeiro, the cake tastes best within 2-3 days if refrigerated. The moistness and freshness start to decline after that, so plan accordingly.

Final Thoughts

Making Brazilian Carrot Cake is more than just baking a dessert—it’s inviting a slice of Brazilian tradition into your kitchen. Its radiant color, juicy crumb, and irresistibly rich brigadeiro topping make it a crowd-pleaser every time. Trust me, once you try this cake, it will quickly become a cherished favorite to share with family and friends. So go ahead, give it a whirl, and enjoy every decadent bite!

Brazilian Carrot Cake Recipe

★★★★★

5.2 from 30 reviews

Author: Thomas
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Brazilian Carrot Cake is a moist and flavorful treat that combines the natural sweetness of carrots with a rich, decadent brigadeiro topping made from condensed milk and dark chocolate. Perfect for celebrations or a delightful dessert, this recipe offers a unique twist on traditional carrot cake with a luscious, creamy chocolate glaze.

Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line an 8-inch cake tin with parchment paper and set aside.
Blend Wet Ingredients: In a blender, combine peeled and slightly chopped carrots, granulated sugar, vegetable oil, eggs, and vanilla extract. Blend until the mixture is very smooth.
Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, and salt until well combined.
Combine Mixtures: Pour the blended carrot mixture into the dry ingredients bowl. Gently whisk just until the flour disappears and the batter is smooth.
Bake the Cake: Pour the batter into the prepared cake tin. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil to prevent over-browning.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the tin before removing.
Prepare Brigadeiro Topping: In a medium pot over medium heat, combine condensed milk, dark chocolate, double cream, unsalted butter, and salt. Stir continuously until the chocolate and butter fully melt.
Thicken Brigadeiro: Continue cooking and stirring the mixture until it thickens slightly, reaching a consistency that is thick yet still pourable – similar to a soft caramel sauce.
Assemble the Cake: Carefully invert the cooled cake onto a wire rack placed over a tray. Pour the brigadeiro warm topping evenly over the cake, using a spoon or palette knife to smooth it across the surface.
Set and Serve: Let the cake sit for about 10 minutes to allow the brigadeiro to set slightly. Then transfer the cake to a serving plate, cut into slices, and enjoy!

Notes

If the cake top browns too quickly during baking, cover it lightly with aluminum foil to prevent burning.
The brigadeiro topping should be thick enough to coat the cake but still pourable; cook longer if too thin.
You can use a food processor instead of a blender to puree the carrot mixture if preferred.
For a more intense chocolate flavor, use high-quality dark chocolate with at least 60% cocoa content.
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Brazilian