A delightful surprise happens when you take a classic dessert and add a new twist. And that’s exactly what the Brazilian Carrot Cake, or Bolo de Cenoura, does! Imagine a carrot cake’s sweetness and moist texture, but with a unique Brazilian flair. If you’ve never had this variation, you’re in for a treat! I’m beyond excited to share this recipe with you because it’s one of those that quickly become a family favorite—perfect for both special occasions and a casual afternoon coffee break.
Ingredients
For the Cake:
- 3 large carrots, peeled and chopped into chunks
- 3 large eggs
- 1 cup of granulated sugar
- 1 cup of vegetable oil
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- A pinch of salt
For the Chocolate Topping:
- 1 cup of milk
- 1 cup of granulated sugar
- 1/2 cup of cocoa powder
- 1 tablespoon of unsalted butter
How to Make Brazilian Carrot Cake
Step 1: Blend the Wet Ingredients
Start by preheating your oven to 350°F (175°C). Then, in a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until smooth and creamy—this step is crucial as it ensures there are no chunks of carrot in your final cake.
Step 2: Mix the Dry Ingredients
In a separate bowl, sift together the flour, sugar, baking powder, and salt. This helps in aerating the flour and ensures an even distribution of ingredients. Slowly pour the blended carrot mixture into the dry ingredients. Gently fold until everything is well combined and no flour pockets remain.
Step 3: Bake the Cake
Grease a bundt pan or a 9×13-inch baking dish with a bit of butter or non-stick spray. Pour the batter into the pan and smooth out the top. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean. The smell when this is in the oven is incredible!!
Step 4: Make the Chocolate Topping
While the cake is cooling, it’s time to prepare the delicious chocolate topping. In a saucepan, combine milk, sugar, cocoa powder, and butter. Cook over medium heat, stirring continuously until the mixture thickens slightly. You want it to be pourable but not too runny.
Step 5: Assemble and Serve
Once the cake has cooled, carefully remove it from the pan. Pour the warm chocolate topping evenly over the top, letting it drip down the sides. Serve immediately for a warm, gooey experience, or let the topping set for a firmer texture.
Helpful Tips
- Blend thoroughly: Make sure the carrot mixture is completely smooth before adding it to the dry ingredients. This helps achieve the ideal texture.
- Don’t skip the chocolate topping: The chocolate sauce is what truly makes this cake stand out. It adds a lovely contrast to the subtle sweetness of the carrot base.
- Test with a toothpick: To ensure your cake is perfectly baked, insert a toothpick in the center. If it comes out clean, the cake is ready.
Substitutions and Variations
- Gluten-free option: Swap out the all-purpose flour for a gluten-free flour blend in a 1:1 ratio. The texture may differ slightly, but the flavors will still be amazing.
- Citrus twist: Add the zest of one orange to the batter for a citrusy aroma that complements the sweetness of the carrots.
- Nutty addition: Fold in 1/2 cup of chopped walnuts or pecans into the batter for added texture and flavor.
Frequently Asked Questions
Can I use baby carrots for this recipe?
Absolutely! Baby carrots can be used in place of regular carrots. Just measure out the same weight and blend them as directed.
What’s the difference between Brazilian carrot cake and American carrot cake?
The Brazilian version has a smoother texture and usually skips the spices like cinnamon or nutmeg. It’s also topped with a rich chocolate sauce instead of cream cheese frosting.
How long will this cake stay fresh?
This cake stays fresh for about 3-4 days if stored in an airtight container at room temperature. You can also refrigerate it, but let it come to room temperature before serving for the best flavor and texture.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, place it in the fridge for up to a week. You can also freeze the cake (without the chocolate topping) for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat the chocolate topping to drizzle over the cake.
More Recipes to Try
Looking to expand your dessert repertoire? Check out these delicious recipes that are just as tempting:
Ready to bake something extraordinary? This Brazilian Carrot Cake is sure to win you over with its unique twist on a beloved classic. Enjoy every slice!
Print
Brazilian Carrot Cake with Chocolate Topping
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Brazilian Carrot Cake (Bolo de Cenoura) is a vibrant twist on the classic carrot cake. Featuring a smooth, moist carrot base and topped with a luscious chocolate glaze, this easy-to-make dessert is sure to become a favorite! The cake is light, fluffy, and subtly sweet, while the chocolate topping adds an extra layer of decadence. Perfect for any gathering or a cozy coffee break!
Ingredients
For the Cake:
- 3 large carrots, peeled and chopped into chunks
- 3 large eggs
- 1 cup of granulated sugar
- 1 cup of vegetable oil
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- A pinch of salt
For the Chocolate Topping:
- 1 cup of milk
- 1 cup of granulated sugar
- 1/2 cup of cocoa powder
- 1 tablespoon of unsalted butter
Instructions
- Blend the Carrots and Wet Ingredients: Preheat your oven to 350°F (175°C). In a blender, combine chopped carrots, eggs, and vegetable oil. Blend until smooth and creamy.
- Combine the Dry Ingredients: In a separate bowl, sift together the flour, sugar, baking powder, and salt. Gradually add the blended carrot mixture, folding gently until fully combined.
- Bake: Grease a bundt pan or 9×13-inch baking dish. Pour the batter into the prepared pan, smoothing the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Make the Chocolate Topping: In a saucepan, combine milk, sugar, cocoa powder, and butter. Cook over medium heat, stirring continuously until slightly thickened.
- Assemble and Serve: Once the cake has cooled, remove it from the pan. Pour the warm chocolate topping over the cake and let it drip down the sides. Slice and enjoy!
Notes
- Tip: Blend the carrot mixture thoroughly to avoid any chunks in your cake batter.
- Substitutions: Swap all-purpose flour with a gluten-free blend for a gluten-free option.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Brazilian carrot cake, Bolo de Cenoura, carrot cake with chocolate topping, easy carrot cake recipe, Brazilian desserts