The first time I tried Brazilian carrot cake, I was completely amazed. It’s not like the carrot cake we usually know — it’s bright orange, super soft, and has this silky chocolate glaze on top. Honestly, it’s love at first bite.

The carrots blend right into the batter, giving it a sweet and fluffy texture without tasting too “carroty.” It’s simple to make and looks so cheerful when it comes out of the oven. Every slice just feels like sunshine on a plate.

If you’re craving something sweet but light, this cake is perfect. It’s great for breakfast, snacks, or sharing with friends over coffee. I promise, once you try it, you’ll be hooked.

So grab your blender and a few carrots — we’re making something special today. Let’s bake this Brazilian carrot cake and bring a little tropical joy to your kitchen.

Why You’ll Love This Recipe

Fluffy and Moist: This carrot cake has a dense yet light texture, making it wonderfully moist and flavorful.
Easy to Make: It only requires basic ingredients, and you can have it in the oven in no time.
Rich and Decadent: The brigadeiro topping makes this cake irresistible with its fudgy texture and rich chocolate flavor.
Versatile: Serve it for a special occasion, birthday party, or even as an afternoon snack with coffee.
A Crowd-Pleaser: If you’ve never tried Bolo de Cenoura, you’ll be amazed at how quickly it becomes a favorite.

Required Kitchen Tools

Before we dive into the recipe, make sure you have the following kitchen tools handy:

Blender or Food Processor: This helps blend the carrots and other ingredients smoothly.
Mixing Bowls: You’ll need bowls for mixing the cake batter and brigadeiro.
Whisk: For mixing the dry ingredients together.
Baking Pan: A 9×9-inch square or round cake pan will work perfectly.
Saucepan: Used to make the brigadeiro (chocolate fudge).
Spatula: For spreading the brigadeiro over the cake.
Grater (optional): If you don’t have a blender, you can grate the carrots by hand.

Ingredients

Here’s what you’ll need to make this delicious Brazilian Carrot Cake (exact measurements are in the recipe card below):

For the Cake:

Carrots (peeled and cut into chunks): 300g (10.6 ounces)
Eggs: 3 large eggs
Sugar: 1 3/4 cups (granulated)
Vegetable Oil: 1 cup
Pinch of Salt: Just a little to balance out the sweetness
Flour (all-purpose): 2 cups (sifted)
Baking Powder: 1 tablespoon (sifted)

For the Brigadeiro (Chocolate Fudge):

Bittersweet Chocolate: 3 ounces (chopped)
Sweetened Condensed Milk: 1 can (14 ounces)
Unsalted Butter: 2 tablespoons
Heavy Cream: 1/2 cup
Chocolate Sprinkles (optional): For decoration

Variations for Brazilian Carrot Cake

While this recipe is already pretty perfect, there are several ways you can customize it to suit your taste:

Add Spices: Spice it up by adding cinnamon or nutmeg to the cake batter. The warm spices will add depth to the flavor.
Use Dark Chocolate: If you prefer a more intense chocolate flavor, swap out the bittersweet chocolate for dark chocolate.
Add Nuts: Chopped walnuts or pecans make a great addition to the cake for a crunchy texture.
Make it Vegan: You can make this cake vegan by swapping the eggs with flax eggs and using plant-based milk and butter alternatives in the brigadeiro.
Frosting Alternatives: While brigadeiro is traditional, you can also use a cream cheese frosting if you prefer a tangier topping.

Step-by-Step Instructions

1. Prepare the Carrots

Start by preparing the carrots. Peel them and cut them into chunks that are small enough to fit easily into your blender or food processor. This will help ensure the carrots blend into a smooth mixture.

2. Blend the Carrots and Wet Ingredients

Place the chopped carrots, eggs, sugar, and vegetable oil into a blender or food processor. Blend until the mixture is smooth and creamy. The carrots should be fully pureed with no chunks remaining. This step is key to creating the moist and fluffy texture of the cake.

3. Mix the Dry Ingredients

In a large mixing bowl, sift the flour and baking powder. This step ensures the dry ingredients are evenly distributed and helps prevent lumps in the batter.

4. Combine Wet and Dry Ingredients

Pour the blended carrot mixture into the bowl with the dry ingredients. Using a whisk, gently fold the ingredients together until combined. Be careful not to over-mix—just stir until you no longer see streaks of flour.

5. Bake the Cake

Preheat your oven to 350°F (175°C). Grease your cake pan with butter or oil and lightly flour it. Pour the batter into the prepared pan, spreading it out evenly.

Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, turn the cake out onto a wire rack to cool completely.

6. Prepare the Brigadeiro (Chocolate Fudge)

While the cake is cooling, it’s time to prepare the brigadeiro topping.

Melt the Chocolate: Place the chopped bittersweet chocolate into a saucepan and set it over low heat. Stir occasionally until the chocolate is completely melted and smooth.
Combine with Condensed Milk and Butter: Add the sweetened condensed milk and unsalted butter to the melted chocolate. Stir everything together and cook over medium-low heat, constantly stirring, until the mixture thickens and starts to pull away from the sides of the pan (about 8-10 minutes). The texture should be similar to a thick fudge.
Add Heavy Cream: Once the brigadeiro is thick and fudgy, remove the saucepan from the heat and stir in the heavy cream. This will make the brigadeiro slightly creamier and easier to spread.

7. Decorate the Cake

Once the cake has cooled completely, pour the brigadeiro over the top, spreading it out evenly with a spatula. If you like, you can top the brigadeiro with chocolate sprinkles for extra texture and decoration.

Serving and Decoration

Brazilian Carrot Cake is best served at room temperature, but you can also enjoy it slightly chilled if you prefer. It’s perfect for any occasion, whether you’re serving it as a dessert for a dinner party or as a sweet snack with coffee.

How to Serve Brazilian Carrot Cake:

As a Dessert: Serve this cake as the star of a meal with a side of whipped cream or vanilla ice cream.
With Coffee or Tea: This cake pairs wonderfully with coffee, making it a perfect afternoon treat.
For Special Occasions: Whether it’s a birthday, a holiday, or just a family get-together, this cake will surely impress guests with its delicious flavor and beautiful presentation.

Storing Brazilian Carrot Cake

Unfrosted Cake: If you have leftover cake without the brigadeiro, store it in an airtight container at room temperature for up to 3 days.
With Brigadeiro: The brigadeiro topping can get a bit soft if stored at room temperature, so it’s best to keep the cake refrigerated. Store it in an airtight container in the fridge for up to 5 days.
Freezing: If you’d like to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. The cake will keep in the freezer for up to 2 months. When ready to serve, let it thaw at room temperature, then add the brigadeiro topping fresh.

Nutrition (per slice)

Nutrient	Amount
Calories	350
Protein	4g
Carbohydrates	55g
Fat	15g
Fiber	2g
Sugar	35g
Sodium	75mg

(Note: Nutritional values may vary depending on the exact ingredients used and portion sizes.)

Conclusion

This Brazilian Carrot Cake is the perfect balance of sweetness and richness. The moist cake, made with pureed carrots, provides a satisfying texture, while the decadent brigadeiro topping adds a layer of chocolatey indulgence that will leave everyone wanting more. Whether you’re enjoying it for a holiday or simply as a treat, this cake is sure to become a favorite in your baking repertoire!