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brazilian carrot cake
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5 from 22 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 Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: Brazilian
Keyword: cake, carrot, easter
Servings: 8 slices
Author: Aline Shaw

Equipment

  • blender

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 whole large eggs
  • 1.5 cup of sugar
  • ¾ cup of corn oil
  • 2 tsp vanilla extract
  • 2 cups of flour
  • 2 tsp of baking powder
  • pinch of salt

For the Chocolate Sauce:

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

Instructions

For the Cake:

  • Preheat your oven to 350F
  • Grease and flour a bundt cake pan (sheet cake ok too)
  • 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!!!

    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.