What makes this Brazilian Carrot Cake better than a regular carrot cake? The chocolate topping, of course!
If you've never had Brazilian Carrot Cake, prepare to have your cake expectations completely redefined. Unlike the spiced, cream cheese-topped versions that we all know and love, this Brazilian-inspired gem is a sunshiny, orange-hued cake that's incredibly soft and moist, with the sweetness of carrots shining through.
The real magic, though? It's all in the luscious, velvety chocolate glaze that's poured over the top, creating an irresistible combination that'll have you coming back for seconds (or thirds, no judgment here).
The Brazilian Carrot Cake, or Bolo de Cenoura as it's called in Portuguese, is a staple in Brazilian households, often served during afternoon coffee breaks or as a delightful treat for guests. It's a recipe that is loved for its ease, simplicity, and of course, that decadent chocolate glaze.
This Brazilian Carrot Cake Is...
- Soft and Moist: Thanks to the natural sweetness and moisture from the carrots, every bite is tender and satisfying.
- Simple to Make: No fancy techniques here - just blend, mix, and bake.
- Perfectly Sweet: The cake itself isn't overly sweet, allowing the rich chocolate glaze to really shine.
- Kid-Friendly: With no overpowering spices or nuts, it's a hit with even the pickiest eaters.
- Great for Any Occasion: Whether it's a casual family dinner or a special gathering, this cake is always a crowd-pleaser.
Key Ingredients & Substitutions
Carrots: The star of the show. Use fresh, peeled carrots for the best flavor.
Sugar: Regular granulated white sugar keeps the cake sweet and light. You could experiment with brown sugar for a deeper flavor, but it might slightly change the texture.
Canola Oil: Feel free to substitute with vegetable oil or even melted coconut oil for a different flavor profile.
Eggs: If you're looking for a vegan alternative, flax eggs can also work, but it will alter the cake's traditional texture.
All-Purpose Flour: Keeps the cake light and fluffy. You can substitute with a gluten-free flour blend if needed.
Baking Powder and Salt: Essential for a good rise and balanced flavor.
Semi-Sweet Chocolate Chips: These melt into the perfect glaze. You could use dark chocolate for a more intense flavor, or milk chocolate if you prefer things a bit sweeter.
Sweetened Condensed Milk: Adds sweetness and richness to the glaze. It's a classic ingredient in Brazilian desserts, but you could try using evaporated milk with extra sugar if you need a substitute.
Heavy Cream: Gives the glaze a silky smooth texture. You could swap this with half-and-half, or even coconut cream for a dairy-free option.
Butter: Adds richness and helps the glaze set beautifully. Vegan butter would work as a substitute if needed.
Helpful Tips
Blend the Carrots Well
The smoother your carrot mixture, the smoother your cake. A few tiny carrot bits are okay, but blending until mostly smooth will give you that best texture.
Don't Overmix
Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake.
Cooling Is Key
Let the cake cool in the pan for at least 10 minutes before turning it out, and ensure it's completely cooled before adding the chocolate glaze. This prevents the glaze from soaking into the cake too much and keeps it from getting too runny.
Glaze Temperature Matters
Let the glaze cool slightly before pouring it over the cake. This helps it set up nicely without running off the sides of the cake too quickly.
Storing & Serving
Store the cake at room temperature for 2-3 days. If you need to store it longer, you can store it in the refrigerator for up to 5 days, wrapped in plastic wrap or in an airtight container to help keep the cake from drying out.
You can also freeze the cake for up to two months. However, I recommend freezing the cake without the chocolate glaze. Then thaw the cake and apply chocolate glaze before serving.
Variations
Chocolate-Carrot Cake
Add a handful of chocolate chips into the batter before baking for little pockets of melted chocolate throughout the cake.
Nutty Twist
Fold in some chopped walnuts or pecans for a bit of crunch and added flavor.
Citrus Zest
Add some orange or lemon zest to the batter for a bright, citrusy kick that pairs beautifully with the chocolate glaze.
Spiced Version
If you're missing the spices from traditional carrot cake, add a teaspoon of cinnamon and a pinch of nutmeg to the batter.
Brazilian Carrot Cake is the kind of dessert that brings people together. It's easy enough to whip up on a weeknight, but special enough to serve on a holiday too. The blend of sweet, moist carrot cake with that divine chocolate glaze is something everyone should experience at least once - and trust me, after the first bite, you'll be hooked. So, go ahead, grab those carrots and get baking! Your taste buds will thank you.
More Tasty Ideas
If you love this Brazilian Carrot Cake, be sure to check out these other carrot-inspired treats.
📖 Recipe
Ingredients
For the cake:
- 3 cups peeled and sliced carrots, 4-5 medium, 15 oz.
- 2 ½ cups granulated sugar
- 1 ¼ cups canola oil
- 5 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the icing:
- 8 oz. semi sweet chocolate chips
- 1 14 oz. can sweetened condensed milk
- ⅓ cup heavy cream
- 2 tablespoons butter
Instructions
For the cake:
- Preheat the oven to 350 F. Grease and flour a bundt pan and set aside.
- In a food processor or blender, add the sliced carrots, sugar, canola, eggs, and vanilla and blend on high until smooth (some small pieces are ok).
- Set aside until needed.
- In a large bowl, whisk together the flour, baking powder and salt.
- Pour the blended mixture into the dry ingredients and stir until just combined.
- Pour into the prepared pan and bake in the preheated oven for 50-60 minutes
- Or until a toothpick inserted into the center comes out clean
- Allow to cool at least 10 minutes before inverting and removing from the pan.
For the Frosting:
- In a large pan over medium low heat, add the chocolate chips, sweetened condensed milk, heavy cream and butter.
- Stir constantly until the chocolate has melted and the mixture is smooth.
- Allow to cool 20 minutes before pouring over the completely cooled cake.
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