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Brazilian Carrot Cake

Moist Brazilian Carrot Cake with Creamy Cocoa Frosting

This Brazilian Carrot Cake features a moist texture and creamy cocoa frosting, making it a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Brazilian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups grated carrots Adds natural sweetness and moisture; use fresh for the best flavor.
  • 1 cup sugar Sweetens the cake; coconut sugar can be a substitute for a caramel hint.
  • 1 cup vegetable oil Provides moisture and richness; melted coconut oil is an alternative.
  • 4 large eggs Binds the ingredients and helps the cake rise.
  • 2 cups all-purpose flour Gives the cake structure; replace with a gluten-free blend for gluten-free option.
  • 1 tablespoon baking powder Acts as a leavening agent for a light texture.
  • 0.5 teaspoon salt Enhances overall flavors.
For the Frosting
  • 1 cup unsweetened cocoa powder Essential for a rich chocolate frosting.
  • 1 can sweetened condensed milk Adds creaminess to the frosting.
  • 2 tablespoons butter Enriches the frosting; use a dairy-free alternative if needed.
  • 1 teaspoon vanilla extract Enhances the flavor of the frosting.
  • chocolate sprinkles Optional, for visual appeal.

Equipment

  • cake pan
  • Blender
  • Mixing bowl
  • spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a blender, combine grated carrots, sugar, vegetable oil, and eggs. Blend until smooth.
  3. In a large mixing bowl, whisk together flour, baking powder, salt, and cocoa powder.
  4. Pour the blended wet mixture into the dry ingredients and fold gently until just combined.
  5. Transfer the batter to the prepared pan and spread evenly.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Allow to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. For the frosting, heat condensed milk, butter, and vanilla in a saucepan for 5 minutes, stirring continuously.
  9. Stir in cocoa powder until smooth and glossy.
  10. Spread the cooled cake with frosting and top with chocolate sprinkles if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

Tips: Use fresh grated carrots for best flavor. Do not overmix the batter to ensure a light cake. Cool completely before frosting.

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