Classic Brazilian Carrot Cake
This Classic Brazilian Carrot Cake is far from your average carrot cake—it’s even more irresistible! Instead of grating, the carrots are blended straight into the batter, giving the cake an incredibly smooth and moist texture. No hassle, just a light, fluffy cake that melts in your mouth with every bite. And the topping? It’s a decadent, velvety chocolate sauce made with sweetened condensed milk that takes this cake to the next level. Perfect for any special occasion or just a cozy weekend indulgence, this cake is sure to impress everyone!
Servings
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
Want to make this cake gluten-free? No problem! Just swap the all-purpose flour for your favorite gluten-free flour blend. I recommend using one with xanthan gum included, as it helps give the cake structure and keeps it from crumbling. Everything else stays the same, so you’ll still get that wonderfully moist cake with a rich chocolate topping. Gluten-free doesn’t mean missing out on flavor, and trust me, no one will even notice the difference!