Calling all carrot cake fans! This Brazilian Carrot Cake is about to become your new favorite. Forget the chunky bits – this cake is all about a super-smooth texture thanks to its secret weapon: blended carrots!
Not to mention, it's incredibly easy to make using simple ingredients. Unlike the American carrot cake version with grated carrots, nuts, spices, and a cream cheese topping, this Brazilian variation takes a simpler
approach, allowing the natural sweetness of fresh carrots to take center stage, complemented by a luscious Brigadeiro frosting. Give this traditional Brazilian cake recipe a try; you won't be disappointed! 😋
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What is Brazilian Carrot Cake?
Brazilian Carrot Cake, also known as Bolo de Cenoura, is a popular cake in Brazil that is quite different from the carrot cakes you might be familiar with in North America. Here's a breakdown of the key differences:
- Ingredients: Brazilian Carrot Cake doesn't have the usual spices like cinnamon, nutmeg, or cloves that are common in North American carrot cakes. It also skips the nuts and raisins.
- Texture: The cake is blended until very smooth, resulting in a denser and moister crumb compared to the lighter and fluffier North American version. Sometimes, the carrots are even cooked before being added to the batter.
- Frosting: Instead of cream cheese frosting, Brazilian Carrot Cake is typically frosted with a chocolate brigadeiro, a rich, thick chocolate fudge made with condensed milk, cocoa powder, and butter.
Ingredients
Note: The full list of ingredients is provided on the recipe card below.
For the Brazilian Carrot Cake:
- Flour: All-purpose flour sifted 1× to create a tender crumb.
- Granulated Sugar: It provides moisture and aeration and enhances color.
- Eggs: It provides structure, moisture, and richness.
- Baking Powder: For leavening.
- All-purpose flour: Provides structure and helps to bind the ingredients together.
- Carrots: The star ingredient of the cake, adding moisture, natural sweetness, and a beautiful orange color.
- Avocado oil (or any neutral-flavored oil): Provides moisture to the cake and adds richness to the texture.
- Pure vanilla extract: Enhances the flavor of the cake, adding a subtle and aromatic note.
- Condensed milk: Forms the base of the Brigadeiro, providing sweetness and a creamy texture.
- Nestlé Table Cream "Media Crema" or light cream: Adds richness and creaminess to the Brigadeiro sauce.
- Unsweetened cocoa powder: Provides a deep chocolate flavor and color to the Brigadeiro.
Tools you'll need
- Whisk or Hand Mixer
- 11 in. x 7 in Non-Stick Baking Pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Brazilian Carrot Cake
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Preheat your oven to 350°F (176.67°C) and position the rack in the center for even baking.
- Prepare the Cake Pan: Grease an 11 in. x 7 in baking pan with butter and lightly flour it to prevent sticking. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the flour and baking powder to remove any lumps and ensure even distribution.
- Blend Wet Ingredients: In the bowl of a food processor or blender, beat the eggs for about 1 minute until frothy. Add carrots, sugar, vanilla extract, vegetable oil, and salt. Blend until smooth, about 5 minutes.
- Combine Wet and Dry Ingredients: Pour the carrot mixture into a large bowl. Gradually add the sifted dry ingredients, gently folding them together with a rubber spatula or a hand whisk until just combined. Avoid over-mixing.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cooling and Serving: Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving.
💡 Camila's Tip: Opt for fresh carrots for the best carrot flavor.
How to Make Brigadeiro
For the Brigadeiro topping:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the cream and chocolate powder mixture together over medium-low heat. Ensure the chocolate powder is fully dissolved.
- Add Condensed Milk and Butter: Once the chocolate powder is dissolved, add the sweetened condensed milk and butter to the saucepan. Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes.
- Check Consistency: The Brigadeiro should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Brigadeiro all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Brigadeiro to set slightly.
Alternative Chocolate Sauce:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the mixture together over medium-low heat until the chocolate powder is fully dissolved.
- Add Sugar and Butter: Once the chocolate powder is dissolved, add the sugar and butter to the saucepan.
- Cook and Stir: Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes. The Chocolate Glaze should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Chocolate Glaze all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Glaze to set slightly.
Substitutions
- Oil: I like using avocado or grape seed oil in my cake, but you can use any neutral oil, like vegetable oil or sunflower oil, if you prefer.
- Condensed milk: If you prefer a dairy-free option, you can use condensed coconut milk.
- Nestlé Table Cream "Media Crema" or light cream: You can substitute it with unsweetened coconut cream.
- Unsweetened cocoa powder: Use unsweetened cocoa powder for the best flavor. Although chocolate milk powder is an option, it tends to impart additional sweetness to the chocolate sauce.
- Unsalted butter: To make the Brigadeiro vegan, you can use vegan butter or coconut oil instead of unsalted butter.
Variations
Brazilian-style Bundt Carrot Cake with Chocolate Chip
Carrot Sheet Cake with Cream Cheese Frosting
How to Serve
Brazilian Carrot Cake pairs wonderfully with a variety of beverages, including coffee, tea, or a refreshing glass of cold milk.
How to Store
Leftover Bolo de Cenoura can be stored in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, bring it to room temperature before serving.
Make-Ahead & Freeze
The carrot cake can be made 2 days ahead, baked, and then stored in an airtight container without the chocolate icing. The Brigadeiro topping can be made a day ahead and stored in an airtight container in the refrigerator. When you're ready to serve, simply warm it up in the microwave for a few seconds, pour the Brigadeiro over the cake, and enjoy.
To freeze the cake, let it cool completely, and then wrap it tightly in a double layer of plastic wrap and a double layer of foil. Freeze for up to 3 months. To thaw the cake, unwrap it and leave it on a wire rack at room temperature for about 5-6 hours. Top with the chocolate frosting before serving.
Tips for Making The Best Brazilian Carrot Cake
- Follow the recipe: Follow the directions for the Brazilian carrot cake precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter an 11 in. x 7 in cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Alternate the Wet and Dry Ingredients: Add wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes a heavier and less fluffy cake. Also, do not overmix—overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the carrot cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the Brazilian carrot cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
What is the secret to making moist Brazilian Carrot Cake?
You can do a few things to ensure your Brazilian Carrot Cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
Can I use a different type of oil in the Brazilian Carrot Cake recipe?
You can substitute avocado oil with neutral-flavored oils such as canola, vegetable, or sunflower. The key is to use an oil that won't impart a strong flavor to the cake.
Related Recipes:
Recipe
Easy Brazilian Carrot Cake
Tools
- 9" x 13" nonstick sheet cake pan
Ingredients
- 270 g all-purpose flour, sifted
- 1-½ tablespoons baking powder
- 370 g granulated sugar
- ½ teaspoon kosher salt
- 260 g carrots, peeled and cut into 1-inch pieces
- 4 large eggs , room temperature
- 210 ml avocado oil or any neutral-flavored oil oil
- 1 tablespoon pure vanilla extract
For the Brigadeiro:
- 1 (14oz) condensed milk (full-fat)
- 225 ml Nestlé Table Cream '' Media Crema'', light cream or heavy cream
- 3 tablespoons 100 % unsweetened cocoa powder
- 1 tablespoon unsalted butter
Instructions
For the Brazilian Carrot Cake:
- Preheat the Oven: Preheat your oven to 350°F (176.67°C) and position the rack in the center for even baking.
- Prepare the Cake Pan: Line a 9 by 13-inch cake pan with parchment paper or grease it with butter and lightly flour it to prevent sticking. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the flour and baking powder to remove any lumps and ensure even distribution.
- Blend Wet Ingredients: In the bowl of a food processor or blender, beat the eggs for about 1 minute until frothy. Add carrots, sugar, vanilla extract, vegetable oil, and salt. Blend until smooth, about 5 minutes.
- Combine Wet and Dry Ingredients: Pour the carrot mixture into a large bowl. Gradually add the sifted dry ingredients, gently folding them together with a rubber spatula or a hand whisk until just combined. Avoid over-mixing.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cooling and Serving: Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving.
How to Make Brigadeiro
- For the Brigadeiro topping:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the cream and chocolate powder mixture together over medium-low heat. Ensure the chocolate powder is fully dissolved.
- Add Condensed Milk and Butter: Once the chocolate powder is dissolved, add the sweetened condensed milk and butter to the saucepan. Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes.
- Check Consistency: The Brigadeiro should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Brigadeiro all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Brigadeiro to set slightly.
- Alternative Chocolate Sauce:
- Combine Cream and Chocolate Powder: In a small saucepan, pour the cream and add the chocolate powder. Whisk the mixture together over medium-low heat until the chocolate powder is fully dissolved.
- Add Sugar and Butter: Once the chocolate powder is dissolved, add the sugar and butter to the saucepan.
- Cook and Stir: Continuously stir the mixture over medium-low heat until it thickens and starts to release from the bottom of the pan, about 5 minutes. The Chocolate Glaze should be thick but still pourable.
- Pour over Cake: Once thickened, pour the Chocolate Glaze all over the Brazilian Carrot Cake evenly.
- Let Sit: Allow the cake to sit for a few minutes before serving to allow the Glaze to set slightly.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.