Name: Brazilian Carrot Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Brazilian
Ingredients: 2 cups chopped raw carrots (about 10 oz); 3 large eggs; 1 cup vegetable oil; 1¾ cups white sugar; 2 cups all-purpose flour; 1 tbsp baking powder; ¼ tsp salt; ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder); 3 tbsp butter; 1 tbsp corn syrup (or honey/agave); 2–3 tbsp milk (optional, to thin glaze)

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I make this cake when I want a quick, homey dessert with few steps. I kept this recipe in my weekly rotation because it is simple and uses a blender. Brazilian Carrot Cake fits well into a busy day when I want a sweet finish that still feels homemade.

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I often serve it for coffee or a small family snack. It heats up well and lasts a few days in the fridge. I like how the glaze makes the top shiny and easy to slice. The cake is not fussy and does not need special tools.

This recipe is a moist carrot cake topped with a simple chocolate glaze. It tastes sweet, slightly dense, and has a smooth texture from pureed carrots. People often make it for tea, casual gatherings, or a quiet dessert after dinner. It is common at home and in small parties because it is easy to slice and share. For similar cake ideas that use oats or cream cheese, see this easy flourless carrot cake option at a flourless carrot cake recipe.

Why make this recipe

This dish saves time and uses few tools. You blend the carrots with eggs and oil, so mixing is fast. It gives a sweet, moist result without grated carrots or long prep. It works for a weekday treat or a last-minute dessert. You can swap glaze ingredients or use a Bundt pan or a sheet pan. If you want a richer dessert, try a cream cheese bar idea like the one at this cream cheese bar recipe. This version is flexible and forgiving for home cooks.

Ingredients

For the Cake: 2 cups chopped raw carrots (about 10 oz), 3 large eggs, 1 cup vegetable oil, 1¾ cups white sugar, 2 cups all-purpose flour, 1 tbsp baking powder, ¼ tsp salt.

For the Chocolate Glaze: ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder), 3 tbsp butter, 1 tbsp corn syrup (or honey/agave), 2–3 tbsp milk (optional, to thin glaze).

The carrots give moisture and natural sweetness. Eggs bind the batter and add structure. Oil keeps the cake soft for days. Sugar and flour make the crumb. Baking powder gives lift. For the glaze, chocolate brings rich flavor, butter adds shine, and syrup keeps it smooth. Milk thins the glaze if you like a thinner pour.

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch or Bundt pan. In a blender, combine carrots, eggs, and oil. Blend until smooth. Add sugar and pulse to mix. In a large bowl, whisk flour, baking powder, and salt. Pour in wet mixture and stir gently until combined. Pour batter into prepared pan. Bake for 30–40 minutes. Cool for 15 minutes before glazing. For the glaze, melt chocolate, butter, and syrup over a double boiler. Add milk if needed. Pour over warm cake and let set before serving.

Notes: Do not overmix once you add the flour. The batter should look smooth but not heavy. Check doneness with a toothpick in the center; it should come out clean or with a few crumbs. Let the cake cool a bit so the glaze does not slide off.

How to make this recipe

Start by blending the carrots with the eggs and oil until smooth. This gives the cake its moist texture and even color. Add sugar and briefly pulse to mix into the wet base. Mix dry ingredients in another bowl to keep the baking powder evenly spread. Add the wet mix to the dry and fold gently until the batter looks uniform. Bake in a greased pan until set. After baking, let the cake cool a short time before pouring the warm glaze so it sticks better. Expect a soft, slightly dense crumb and a shiny top when done.

How to serve this recipe

Serve at room temperature or slightly warm. Slice and place on small plates for coffee or tea. You can add a spoon of whipped cream or a dusting of powdered sugar for a simple touch. This cake works well as a snack, not just a formal dessert. For a variation that pairs fruit or oats, try ideas from an oat and apple version to change the meal feel. Keep slices modest; the glaze is rich and one piece goes far.

How to store this recipe

Store the cake in an airtight container at room temperature for a day. For longer life, cover it and keep it in the fridge for up to 4 days. If you cut the cake, place plastic wrap directly on the cut surface to keep it moist. Freeze slices in a freezer-safe bag for up to 2 months. Thaw in the fridge or at room temperature, then warm briefly in the oven or microwave before serving. Reheat gently so the glaze does not melt away too fast.

Tips to make this recipe

Use raw chopped carrots for easier blending. If your blender is small, work in batches. Do not skip the baking powder or the cake will be dense. If the batter seems too thick, add a tablespoon of milk to loosen it. For a smoother glaze, melt slowly and stir often. If the glaze firms too fast, warm it a few seconds to pour. Test the cake with a toothpick near the center to avoid underbaking. Clean tools right away; glaze can harden.

Variation

Swap semi-sweet chips for cocoa powder plus a bit more butter if you prefer a darker glaze. Replace white sugar with light brown sugar for a deeper flavor. Use half whole wheat flour to add nuttiness, but expect a denser crumb. Skip the glaze and dust with powdered sugar for a lighter finish. The recipe is simple, so variations work but keep the carrot-to-liquid ratio similar to keep the same texture.

FAQs

Q: Can I use shredded carrots instead of chopped?

A: Yes. Shredded carrots work, but blend well so the batter is smooth.

Q: Can I make this in a Bundt pan?

A: Yes. Bake time may change by 5–10 minutes. Watch the toothpick test.

Q: Is the glaze necessary?

A: No. The cake is good plain or with powdered sugar.

Q: Can I reduce the sugar?

A: You can reduce a little, but the texture may change. Try 1½ cups for a start.

Conclusion

This cake is quick, simple, and fits into an easy home cooking routine. It bakes in one go and the glaze makes it feel finished. The recipe works for everyday snacks or a casual treat after dinner. For more step-by-step photos and notes, see a classic version at Olivia’s Cuisine, and for a slightly different approach try Ash Baber’s take on the cake.

Brazilian Carrot Cake Moist Velvety Crumb with Glossy Chocolate Finish