Description
A moist and vibrant Brazilian carrot cake made with blended carrots and topped with a glossy chocolate glaze — a beloved classic in Brazil, perfect with coffee or as a sweet treat.
Ingredients
3 medium carrots, peeled and chopped
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
For the chocolate glaze:
4 tbsp cocoa powder
4 tbsp sugar
2 tbsp butter
2 tbsp milk
Instructions
1. Preheat oven to 350°F (180°C) and grease a bundt or rectangular cake pan.
2. In a blender, combine carrots, eggs, and oil; blend until smooth.
3. Pour the mixture into a large bowl and add sugar, flour, baking powder, and salt.
4. Mix gently until smooth and well combined.
5. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
6. While the cake bakes, prepare the glaze: in a small saucepan, combine cocoa, sugar, butter, and milk.
7. Cook over medium heat, stirring constantly, until slightly thickened.
8. Remove cake from the oven, let cool for 10 minutes, then pour the warm glaze evenly over the cake.
9. Let the glaze set before slicing and serving.
Notes
For extra flavor, add a pinch of cinnamon to the batter.
Use high-quality cocoa powder for a richer glaze.
This cake stays moist for days — store at room temperature in an airtight container.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Brazilian carrot cake, bolo de cenoura, chocolate glaze, moist carrot cake