Bolo de Cenoura – Brazilian Carrot Cake Recipe

This classic Brazilian carrot cake recipe is a childhood favorite. It’s moist, tastes super carroty and drizzled with a simple buttery chocolate sauce that crystalizes as it cools. It’s such a great recipe to know! This bolo de cenoura recipe requires no fancy technique or equipment—just a blender and a few simple ingredients you most likely already have at home.

A chocolate-glazed Brazilian bolo de cenoura sits on a cake stand

Why I love this Brazilian Carrot Cake Recipe

Oi Gente!!

Ohhh the memories I have, coming home from school in the late afternoon and seeing this beautiful cake cooling by the window.

It was always the nicest of all treats for a perfect lanche da tarde (afternoon snack).

Bolo de cenoura, Brazilian carrot cake, is a super classic, traditional Brazilian cake recipe.

Unlike American style-carrot cakes, traditional bolo de cenoura doesn’t have any spices and is frosted with either a simple buttery chocolate sauce or delicious brigadeiro and sprinkles, instead of cream cheese frosting.

This cake is super easy to make, and it uses simple pantry ingredients, making it a great cake to have all year long, not just Easter.

If you haven’t tried carrot cake like this, I absolutely recommend you do. It’s like a Chocolate Carrot Cake, but the chocolate is on top of the final cake instead of inside!

Enjoy! Bom Apetite!!

A Brazilian Carrot Cake drizzled with chocolate sauce on a white plate

Here’s what you’ll need to make this bolo de cenoura recipe

Like I said earlier, this cake is made from simple pantry ingredients that you probably have on hand already!

For the Carrot Cake:

  • Carrots
  • Eggs
  • Sugar
  • Vegetable oil — you could also use canola oil or another flavorless oil, like avocado oil
  • Vanilla extract
  • All purpose flour
  • Baking powder
  • A pinch of salt

For the Chocolate Sauce:

  • Milk — I recommend using whole milk for the fat content to give this chocolate sauce an extra uumph
  • Sugar
  • Cocoa powder
  • Unsalted Butter

What equipment do I need to make this blender cake?

Brazilian Kitchen Abroad is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

How to make Brazilian Carrot Cake

My favorite thing about this Brazilian carrot cake recipe is that it uses a blender to crush the carrots, so we don’t have to grate carrots manually.

This is such a magical step in my opinion, because I don’t know about you, but I absolutely hate grating just about anything.

Let’s make this chocolate carrot cake!

Step 1 – Peel and cut the carrots into chunks. Then, place them in the blender, and pulse to shred.

Step 2 – Add the sugar and blend some more. Be sure to scrape the sides of your blender with a rubber spatula before you move to the next step to mix the ingredients evenly.

Step 3 – Add the oil to the carrot sugar mixture, and blend it until creamy.

Step 4 – Crack the eggs into a small bowl and whisk them together. Add the vanilla and whisk until combined.

Step 5 – Pour the egg mixture into the blender and pulse just enough to combine the eggs with the carrot-sugar-oil mixture.

Be sure to only do this about 2-3 times because we don’t want to overmix the batter.

Step 6 – Pour the carrot cream into the bowl with the dry ingredients and fold with a spatula until well combined. 

It is so bright and colorful!

Step 7 – Pour the batter into the greased bundt pan, and bake.

Meanwhile, make the chocolate sauce!

Step 8 – Measure all the sauce ingredients into a saucepan, whisking them consistently as you bring them to a simmer.

Then pour the warm sauce over the warm cake, and let it cool.

You’ll notice the sauce cracks as the cake dries, and this is intentional. The sugar in the sauce starts to crystalize again causing it to crack on top.

A woman drizzles chocolate sauce on top of a bundt cake

Let’s talk Chocolate Sauce

There are two ways to enjoy a Brazilian carrot cake. One is with brigadeiro ganache and the other is with this buttery chocolate sauce. I could never EVER pick a favorite, so I always bounce between the two.

My mom would make this buttery sauce more often than brigadeiro because it is easier to make, and also, if we happened to not have condensed milk at home, we always had cocoa powder, sugar, butter and milk.

You should try both ways and let me know what’s your favorite!!

Close up of a Brazilian Carrot Cake with chocolate eggs in its center

Variations you can make on this Chocolate Carrot Cake

  • If you don’t have a bundt pan, you can make this cake in a sheet pan. The bake time will be a little shorter since the cake will be thinner, so keep an eye on it as it bakes.
  • You can also bake this Brazilian Carrot Cake recipe into cupcakes! Line 18 cupcakes tins with liners and fill them 2/3 of the way full. Bake for 10-12 minutes, or until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean. Cool the cupcakes in the tin on a rack for 5 minutes, then remove from the tin and cool on the rack completely.
  • This Brazilian Carrot Cake is a perfect treat for coffee breaks all year long and especially nice during Easter, stuffed with little chocolate eggs.

Love Brazilian Cakes? Try these…

More Brazilian Desserts Recipes you’ll love:

BE SURE TO FOLLOW ME ON FACEBOOKPINTEREST, AND INSTAGRAM FOR MORE BRAZILIAN RECIPES, TIPS AND INSPIRATION!

A chocolate-glazed Brazilian bolo de cenoura sits on a cake stand
PRINT
5 from 131 votes

Brazilian Carrot Cake with Chocolate Sauce

This classic Brazilian carrot cake recipe is one of my childhood favorites. It’s easy to make, tastes super carroty and it’s drizzled in a simple buttery chocolate sauce that cracks as it cools. It’s such a great recipe to master! No fancy technique or equipment required – just a blender and a few simple ingredients you most likely already have at home.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 slices
Author: Aline Shaw

Ingredients

For the Cake:

  • 2 large carrots peeled and cut into chunks (you should have enough to fill a liquid 1-cup measurer all the way to the top)
  • 3 large eggs
  • 1.5 cup granulated sugar
  • ¾ cup vegetable oil (can also use canola oil)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • pinch salt

For the Chocolate Sauce:

  • 2 Tbsp milk whole milk
  • 1/3 cup granulated sugar
  • 1 Tbsp cocoa powder
  • 2 Tbsp butter
  • pinch salt

Instructions

For the Cake:

  • Preheat the oven to 350F
  • Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
  • Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
  • Using a blender, crush the carrots
  • Scrape the sides of the blender cup, then add the sugar and blend until creamy
  • Scrape the sides of the blender cup, then add the oil and blend until smooth
  • Crack the eggs into a small bowl, add the vanilla and whisk until combined
  • Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
  • Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
  • Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
  • Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack

For the Chocolate Sauce:

  • Add all ingredients to a small saucepan and bring to a simmer, whisking consistently. 
  • Pour the sauce over the cake while still warm

Bom Apetite!!!

    Did you make this recipe? Show me how it turned out! Snap a photo and share with me on Instagram tagging @aline_shaw!

    Notes

    You can also bake this recipe as cupcakes! Just line 18 cupcakes tins, fill liners 2/3 of the way full, then bake for 10-12 minutes, until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean. Cool the cupcakes in the tin on a rack for 5 minutes, then remove from the tin and cool on the rack completely.

    Similar Posts

    33 Comments

    1. Ok I subbed Pamela’s GF Baking Mix i stead of flour, and it’s almond flour blend. It’s came out fluffy as fuck but it’s almond flour so it’s rises like an almond flour cake would. Haven’t tried it with the chocolate yet. But it was already so gooood!!! I had to post immediate. The carrots make it perfectly sweet. 🥕💕🙌

      1. Awesome! Glad you love the cake and that it worked out for you with the flour substitution! Woot Woot!! But do try it with the chocolate ganache next time… it is triple the magic!!! Thank you so much for sharing the beautiful photo of your cake – I shared it on IG as well 🙂 Bejinhos xoxox

    2. hello: is it best to store the cake with the ganache outside the fridge, or in the fridge (if I make the cake the day before I plan to eat it)? thanks

      1. Hi Michelle! To answer your question, make the cake and the ganache the day before as you plan, but, keep them both separate. When the cake cools wrap it with a plastic film and leave it at room temperature. When you finish making the brigadeiro, go ahead and put it in a microwave safe container (preferably glass or ceramic). Then the next day, when you are close to wanting to serve, you can warm up the brigadeiro in the microwave a few seconds at a time, until you can stir it with a spoon again – it helps to add about a tablespoon of cream to it, to help it get smooth again. Then pour it on top of the cake. Let me know how it goes!

    3. 5 stars
      I am Brazilian and have been living in the US for 12 years now. I grew up eating carrot cake and absolutely loved it. I never knew how to make it so I would try and try to find something that would, at least, come close but nothing would even compare. This recipe was a great find! Besides being easy to make, it is the authentic delicious Brazilian carrot cake. And now I can make it all the time!!! Life is great again!!!

      1. haha YAY!! This makes me SO HAPPY to know!! <3 This carrot cake is also one of my favorites!! Glad you love the recipe and that you make it all the time woohooo

    4. 5 stars
      oh heck yes, I’m down with afternoon snacks, especially if it means CAKE. I really do love carrot cake, it might be a bit odd for me not to have the typical spiced version but I’m sure that luscious chocolate sauce would change my mind really quick!

    5. 5 stars
      I love this Brazilian carrot cake version! Cake carrot happens to be my #1 favourite cake flavour and I have always topped it with cream cheese frosting.. but I would love to try it with chocolate!

    6. 5 stars
      Carrot cake is such a classic treat, this Brazilian version just took it up another notch! The chocolate is an amazing additional- as opposed to the cream cheese frosting.

    7. 5 stars
      This is such a beautiful looking cake. I love the easter eggs in the center. I will most definitely have to make this cake this weekend.

    8. 5 stars
      This carrot cake turned out so moist and delicious and we all loved it so much. My kids didn’t even notice the hidden carrots. Thanks for sharing this recipe.

    9. Muito obrigada for all your authentic Brazilian recipes that make me remember Brazil ❤️❤️❤️ So yummy!!!

    10. 5 stars
      My ENTIRE FAMILY has been obsessed with this Brazilian Carrot Cake since we made it for Easter a few years back. Now it’s a must-have… and it’s something that is requested for other holidays and birthdays. We make cupcakes, too!! It is just SO GOOD.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating