Brazilian Carrot Cake, known locally as Bolo de Cenoura, is one of Brazil’s most beloved desserts and a staple in homes, bakeries, and family gatherings across the country. Unlike the spiced, chunky carrot cakes popular in North America, this Brazilian carrot cake dessert recipe is smooth, vibrant in color, and incredibly soft. The carrots are fully blended into the batter, creating a naturally sweet cake with a bright orange hue and a delicate, fluffy crumb. Topped with a glossy chocolate glaze, this cake is simple, comforting, and deeply nostalgic for many Brazilians.
This recipe has its roots firmly planted in Brazil, where carrot cake is enjoyed year-round rather than tied to a specific holiday or season. It’s commonly served as an afternoon dessert with coffee, as a sweet ending to lunch, or as a homemade treat shared with family and friends. One of the most charming aspects of Brazilian carrot cake is how accessible it is: everything comes together in a blender, making it ideal for both beginner bakers and experienced cooks looking for a no-fuss dessert recipe.
What makes this Brazilian carrot cake recipe so special is its texture. Because the carrots are pureed completely, there are no visible pieces of vegetables in the cake. Instead, they melt into the batter, adding moisture, mild sweetness, and that unmistakable color. If someone tasted this cake without knowing the ingredients, they might never guess carrots are the star of the show.
Another defining feature of Brazilian carrot cake is the chocolate topping. Traditionally, many households use a simple chocolate sauce made with cocoa powder, sugar, milk, and butter. In this version, melted chocolate chips create a smooth glaze that sets into a slightly fudgy layer once cooled. The contrast between the tender cake and the rich chocolate glaze is what makes this dessert recipe truly irresistible.
Why Brazilian Carrot Cake Is Different
Brazilian carrot cake stands apart from other carrot cake styles around the world. There are no warm spices like cinnamon or nutmeg, no cream cheese frosting, and no nuts or raisins. Instead, the focus is on simplicity and balance. The carrots provide subtle sweetness without overpowering the cake, while the chocolate glaze adds richness without making it heavy.
Another difference is the method. Rather than grating carrots and mixing them into the batter, this recipe relies on a blender to puree the carrots with eggs, oil, and sugar until completely smooth. This technique ensures an even texture and makes the recipe incredibly quick to prepare. It’s not uncommon in Brazil for someone to decide on a whim to make carrot cake and have it in the oven within minutes.
This Brazilian carrot cake dessert recipe can be baked in a rectangular pan for easy slicing or in a Bundt pan for a more elegant presentation. Either way, the result is a soft, moist cake that stays tender for days.
Ingredients for Brazilian Carrot Cake Dessert Recipe
Carrot Cake Batter
- 10 ounces (about 280 g) carrots, sliced into ½-inch pieces (approximately 2 cups)
- 3 large eggs
- 1 cup (240 ml) vegetable oil
- 1¾ cups (350 g) granulated white sugar
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon fine salt
- 1 tablespoon baking powder
Chocolate Glaze
- ½ cup (85 g) semi-sweet or dark chocolate chips
- 3 tablespoons butter
- 1 tablespoon corn syrup
(Honey or agave syrup can also be used)
Step-by-Step Brazilian Carrot Cake Recipe
Preparing the Cake Batter
Begin by preheating your oven to 350°F (180°C). Prepare your baking pan by greasing it well with butter or non-stick spray. You may use a 9×13-inch rectangular pan or a Bundt pan, depending on your preference.
Wash the carrots thoroughly and slice them into small pieces. Peeling is optional, as the blender will fully puree them. Place the sliced carrots into a blender along with the eggs and vegetable oil. Blend on high speed for about one full minute, or until the mixture is completely smooth and creamy. This step is essential to achieving the signature texture of Brazilian carrot cake.
Once the carrot mixture is smooth, add the sugar to the blender and pulse briefly until fully combined. The mixture should look glossy and vibrantly orange.
In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the blender. To prevent overmixing, gently fold the flour into the liquid mixture with a spatula first, scraping down the sides. Then blend on low speed or pulse just until the batter is uniform and smooth. Avoid over-blending at this stage to keep the cake light and fluffy.
Baking the Cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 30 to 40 minutes. Baking time may vary depending on the pan used, so begin checking around the 30-minute mark. The cake is ready when a skewer or toothpick inserted into the center comes out with just a few moist crumbs attached.
Remove the cake from the oven and allow it to cool slightly. If using a Bundt pan, let the cake cool until just warm before carefully inverting it onto a serving plate. If using a rectangular pan, allow it to cool directly in the dish.
Making the Chocolate Glaze
While the cake cools, prepare the chocolate glaze. Set up a simple double boiler by placing a heatproof bowl over a pot with 1 to 2 inches of gently simmering water. Make sure the bottom of the bowl does not touch the water.
Add the chocolate chips, butter, and corn syrup to the bowl. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and let the glaze cool for a few minutes to thicken slightly.
Glazing the Cake
Pour about half of the glaze over the warm cake and gently spread it across the surface. Allow it to sit for a few minutes, then slowly add the remaining glaze. This method ensures even coverage and prevents the glaze from pooling excessively around the edges. As the glaze cools, it will set into a soft, slightly fudgy layer that pairs beautifully with the tender cake.
Serving and Storage Tips
Brazilian carrot cake is best enjoyed slightly warm or at room temperature. It pairs perfectly with coffee, tea, or even a simple glass of milk. This dessert recipe works just as well for casual family lunches as it does for special gatherings.
To store, cover the cake tightly and keep it at room temperature for up to 2–3 days. The cake remains moist thanks to the pureed carrots and oil-based batter.
Why You’ll Love This Brazilian Carrot Cake Dessert Recipe
This Brazilian carrot cake recipe is proof that simple ingredients can create extraordinary results. The blender method saves time, the carrots provide natural sweetness and moisture, and the chocolate glaze adds just the right amount of indulgence. Whether you’re exploring Brazilian desserts for the first time or recreating a nostalgic favorite, this recipe delivers comfort, flavor, and authenticity in every bite.
If you’re looking for a unique dessert recipe that stands out from traditional carrot cakes, Brazilian carrot cake is a must-try. It’s soft, vibrant, easy to make, and endlessly satisfying—exactly the kind of dessert that keeps people coming back for another slice.
