Brazilian Carrot Cake
Updated
Updated
This Brazilian Carrot Cake recipe is naturally sweet from carrots, fluffy, and coated with a thin layer of chocolate icing. Wonderful dessert and a nice alternative to the American carrot cake version.
Other easy sheet cake recipes we love include our Texas Sheet Cake and Caramel Apple Sheet Cake.
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Bolo de Cenoura – Brazilian Carrot Cake
If you’ve never been to Brazil, don’t have any Brazilian friends, and aren’t near any restaurants that serve South African cuisine, there’s a high chance you’ve never tried Bolo de cenoura, which is a classic, traditional Brazilian cake recipe. It’s nothing like American carrot cake and not associated with springtime or Easter in the way carrot cake is in the U.S.
American carrot cake typically has pieces of carrot in the batter along with nuts and warm spices, is beige in color, 3 layers high, and surrounded by a white cream cheese frosting. Whereas Brazilian carrot cake has a perfectly smooth batter and lighter crumb, made in a bundt pan or rectangular sheet pan, and coated with a thin chocolate glaze. Plus, it’s a gorgeous bright orange color!
We still love classic American carrot cake, of course! But this Brazilian Carrot Cake is such a wonderful alternative, and it’s so much easier to make. My family almost prefers it.
Ingredients Needed
This easy carrot cake recipe requires just 7 simple ingredients, plus the chocolate glaze.
(Scroll below to the printable recipe card for details and measurements.)
- Carrots – I always peel my carrots, but for this cake it’s not necessary. Your choice! Just make sure they are well washed and dried. They are added to the batter raw.
- Eggs – Helps bind the batter.
- Vegetable oil – Contributes to the light sponge and tender crumb.
- Granulated sugar – For sweetness.
- Flour – Simple all purpose flour. Make sure it’s spooned and leveled when measuring, not scooped.
- Kosher salt – For taste.
- Baking powder – Needed so the cake can rise.
- Chocolate glaze – A combination of chocolate, butter, and honey.
How to Make Brazilian Carrot Cake
This is a super simple cake that doesn’t require any special equipment. All of the ingredients (including the carrots!) are actually pureed in a food processor (or blender) so the batter is completely smooth. It’s then poured into a 15×10-inch rimmed pan and baked for only 25-30 minutes. The cake is cooled and finished with a silky thin layer of chocolate icing. The cake is so moist with the perfect level of sweetness from the carrots, and a beautiful orange hue.
To make this sheet pan carrot cake, scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.
Proper Storage
- To store: Iced carrot cake can sit out at normal room temperature, tightly covered in an airtight container, for 2 to 3 days. You can also store it in the fridge for up 5 days, making sure the cut edges are sealed with plastic wrap and the container is airtight so the cake doesn’t dry out.
- To freeze: Let cool completely, then wrap (without the chocolate glaze) in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw in the fridge overnight and then apply the glaze.
More Carrot Cake Recipes:
- Sandwiched Carrot Cake Cookies
- Nutritious Breakfast! Carrot Cake Oatmeal
- Healthier Carrot Cake Smoothie
- Energy boost! Carrot Cake Energy Balls
- For your pup! Carrot Cake Homemade Dog Treats
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Brazilian Carrot Cake
Ingredients
- 2 cups peeled sliced carrots, (about 3 large carrots)
- 3 large eggs
- 1 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour, , spooned and leveled
- 1/4 teaspoon kosher salt
- 1 tablespoon baking powder
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 6 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- Preheat oven to 350 degrees F. Coat a rimmed 15×10 pan with non-stick spray, making sure to get in the corners and sides.
- Place the raw sliced carrots, eggs, and oil in a food processor (or blender) and puree until smooth, about 1 minute. Add sugar and pulse to combine. Add dry ingredients and gently stir with rubber spatula and then blend until fully incorporated.
- Pour batter into prepared pan and bake for about 25-30 minutes or until a skewer comes out with just a few moist crumbs. Allow to cool completely before applying the glaze.
- Make the glaze: Set up a double boiler by simply placing a glass bowl on top of a saucepan that has an inch or so of simmering water. Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is melted, smooth, and glossy. (Alternately, you can do this in 30-second intervals in the microwave, stirring in between until smooth, but we find this has mixed results and sometimes the chocolate can scorch.)
- Pour over the cooled cake and allow to set.
- Cut into squares, serve, and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Made this yesterday and it’s wonderful! I used a round springform pan and it took almost an hour to bake but came out perfectly – such a beautiful colour and so light and moist. The chocolate topping I used was a bit different to this recipe’s – I made it with single cream, cocoa powder, sugar and butter – a very thin glaze which I thought worked well, but will try this topping next time. Thank you for the recipe!
This recipe is a gem! Love how simple it is but with great flavor. Soft and fluffy crumb too.
I’m Brazilian and I grow up eating and cooking carrot cake. After moving to the USA I tried many times cook it and Idk why it was always so hard. I’m so happy eating mine soft and tasty 3rd piece of it! Thank you, thank you, thank you!
Hello can I use flex eggs in lieu of eggs?
Also can I use half oats and half flour?
Amazing recipe!! We ate the entire cake within a few days, going to make a new batch right now.
The cake came out great and was a fantastic way to use up some old carrots. I did mess up the chocolate topping though because chocolate varies worldwide so the chocolate chips I used did not melt nicely and ended up separating and not pouring/spreading nicely on top.
This was SO good! Tender crumb, sweet but not overly sweet. The ganache was a nice touch. DELISH.
I knew I’d like this, but wasn’t expecting how much. It was fantastic. Loved how easy it was to make in the food processor. My kids asked me to make it again for Easter and I will!
I’d never heard of Brazilian carrot cake, but was so curious. My entire family enjoyed this so much. It doesn’t take the place of traditional carrot cake, just another delicious version.
Yes, exactly – both are good!
OK. I’m willing to give this a try. In the queue it goes.
Wonderful! It doesn’t even need the chocolate icing.
Are the carrots raw or cooked?
raw