Classic Brazilian Carrot Cake – Have you ever tasted a cake that surprises you with how simple, yet incredible it is? This Classic Brazilian Carrot Cake does exactly that. You blend the carrots right into the batter, so it’s velvety smooth, and then top it with the most decadent chocolate sauce made from sweetened condensed milk. It’s not just a cake—it’s an experience. The kind of dessert that makes you stop and savor every single bite.
The first time I made this cake, I wasn’t sure how it would turn out. Carrots blended into the batter? Seemed a bit unusual! But I gave it a go anyway because, well, I love trying new things in the kitchen. My husband was the first to take a bite, and his reaction said it all. He’s usually not a big cake guy, but this one? He couldn’t stop raving about how light and fluffy it was, and that chocolate topping? Forget about it—he was hooked. My child? They were literally licking their fingers, which is always a good sign! Now, it’s become one of our favorite go-to cakes, especially when we want something sweet but a little different.
What makes this Classic Brazilian Carrot Cake truly special?
This isn’t your average carrot cake, and that’s exactly why you’re going to love it. The cake is soft and light, but still rich enough to feel like a true indulgence. The blended carrots make it silky and moist, without all the fuss of grating. And let’s talk about that chocolate topping—thick, creamy, and just sweet enough to balance out the flavors. It’s the kind of cake you’ll want to share, but also kind of want to keep all to yourself. It’s comfort in a bite, and honestly, it’s the kind of dessert that makes you feel like everything’s just a little bit better.
What You Need To Make This Classic Brazilian Carrot Cake Recipe?
Carrots: The secret star of the show! But here’s the best part—you don’t have to grate them. Just blend them right in! They make the cake incredibly moist and soft, and you barely even notice them in the taste. It’s more about the texture they bring, which is why this cake stays so fluffy.
Eggs: Eggs keep everything together and give the cake that nice lightness. They also help blend the carrots smoothly into the batter, so everything bakes up perfectly.
Butter & Vegetable Oil: Now, I know you might be wondering—why both? But trust me, this combo is what makes the magic happen. Butter gives that rich, homemade flavor, while the oil keeps the cake super moist. Together, they make the perfect texture that melts in your mouth.
Bittersweet Chocolate: This chocolate for the topping is key! Bittersweet is perfect because it doesn’t overpower the cake’s sweetness—it balances it out. You could use milk chocolate, but bittersweet just adds a deeper flavor that makes this cake feel a little more special.
Sweetened Condensed Milk: If you’ve never made a chocolate sauce with sweetened condensed milk, you’re in for a treat. It makes the topping creamy, sweet, and just downright irresistible. It’s what makes this cake stand out.
Baking Powder: This is what gives the cake its rise. It’s what helps make it fluffy and light, so don’t skip it. Just a tablespoon, and you’re good to go!
Steps To Make Classic Brazilian Carrot Cake:
First things first—preheat your oven to 350°F. Grab a 10-inch bundt pan and grease it really well so your cake doesn’t stick. Once that’s done, set it aside for now.
Now, let’s get to blending! In a blender or food processor, toss in your peeled and chopped carrots, eggs, sugar, oil, butter, vanilla, and salt. Blend it all together until the mixture is completely smooth—no carrot chunks allowed!
Pour that lovely carrot mixture into a big mixing bowl. Gradually add the flour and baking powder, and gently fold them into the batter. Be careful not to overmix here; you just want everything to come together smoothly.
Time to bake! Pour the batter into your prepared bundt pan and smooth it out evenly. Pop it into the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is baked, let it cool in the pan for about 12 minutes. Then, carefully flip it onto a serving plate. Let it cool completely before adding the topping—trust me, it’s worth the wait!
For the topping: In a small saucepan over medium heat, add the chopped chocolate, sweetened condensed milk, and butter. Whisk continuously so nothing sticks or burns. After about 8-10 minutes, it’ll thicken up into a rich, creamy chocolate sauce.
When it’s thickened, stir in the heavy cream until the sauce is silky and smooth.
Now for the fun part—pour that luscious chocolate topping all over your cooled cake. Let it sit for at least 10 minutes so the topping can set a little, then slice and enjoy!
Tip:
Here’s the deal with this Classic Brazilian Carrot Cake—the secret to getting that smooth, moist texture is all in how you blend the carrots. Don’t rush this step! Make sure your carrots are fully pureed with the eggs, sugar, butter, and oil. You don’t want any chunks left behind. If you don’t have a powerful blender, you might need to blend in stages. Also, when you’re mixing in the dry ingredients (flour and baking powder), resist the urge to overmix! Just gently fold everything until it’s combined. Overmixing can make the cake dense instead of light and fluffy, and nobody wants that, right? And one more tip—let the cake cool completely before pouring that chocolate topping. I know it’s tempting, but if the cake is even a little warm, the topping will melt off. Patience pays off here!
Frequently Asked Questions:
Can I use a regular cake pan instead of a bundt pan?
Yes, you can! A 9×13-inch pan would work well if you don’t have a bundt pan. Just keep an eye on the baking time—it might bake a little faster, so start checking around the 35-minute mark to avoid overcooking.
What can I use instead of bittersweet chocolate?
If you don’t have bittersweet chocolate on hand, you can definitely use semisweet or even milk chocolate. Just keep in mind that the topping will be a little sweeter. If you like things on the sweeter side, go for it! If not, stick with the bittersweet for a more balanced flavor.
How do I store this cake?
After the cake has cooled and you’ve added the chocolate topping, you can store it at room temperature for up to 2 days. Just cover it with plastic wrap or foil to keep it fresh. If you want it to last longer, pop it in the fridge for up to 5 days—just let it come to room temperature before serving for the best texture!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Brazilian Carrot Cake
Ingredients
- 300 g carrots peeled and roughly chopped (about 2 c)
- 3 large eggs
- 1 3/4 c sugar
- 1/2 c butter softened
- 1/2 c vegetable oil
- 1 tsp vanilla extract
- 1 tsp salt
- 2 c all-purpose flour
- 1 tbsp baking powder
For the Topping:
- 3 ounces bittersweet chocolate chopped
- 1 14-ounce can sweetened condensed milk
- 2 tbsp butter
- 1/3 c heavy cream
Instructions
- First, preheat your oven to 350°F and generously grease a 10-inch bundt pan. You want to make sure nothing sticks, so don’t be shy with the grease! Set it aside once you’re done.
- In a blender or food processor, toss in the chopped carrots, eggs, sugar, oil, softened butter, vanilla, and salt. Blend everything together until the mixture is super smooth—no lumps, just a silky puree.
- Pour the carrot mixture into a large mixing bowl. Now, gently mix in the flour and baking powder, being careful not to overmix. Don’t overmix—just combine it enough until everything looks smooth.
- Pour the batter into your prepared bundt pan and spread it out evenly. Place it in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done, let it cool in the pan for about 12 minutes before carefully flipping it onto a serving plate. Let it cool completely while you get the topping ready.
- For the topping: In a small saucepan over medium heat, melt the chocolate, sweetened condensed milk, and butter together. Whisk constantly for about 8-10 minutes until the mixture thickens up nicely.
- Once it’s thickened, stir in the heavy cream until everything is smooth and combined.
- Drizzle that delicious chocolate topping over the cooled cake. Let the cake sit for at least 10 minutes to set before you dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
