Name: Decadent Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Brazilian
Ingredients: 3 large carrots, peeled and chopped; 3 large eggs; 1 cup vegetable oil; 1 ¼ cups granulated sugar; 2 cups all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon salt; 5 oz dark chocolate (60–70% cocoa); 3 tablespoons unsalted butter; 1 cup powdered sugar; 2 tablespoons blended carrot (extra, for frosting)

Have you ever bitten into a cake so vibrant and moist it makes your tastebuds pause in awe? That’s the magic of Brazilian Carrot Cake, or “Bolo de Cenoura,” reimagined here with an irresistible creamy chocolate and carrot frosting combo. Unlike traditional carrot cakes with shredded bits, this one blends carrots into the batter, delivering a soft, sunset-orange crumb that practically melts on your tongue.

This version takes the classic up a notch by pairing it with a luscious chocolate and carrot-infused frosting, adding layers of richness and brightness. Whether you’re making it for a celebration or a cozy afternoon treat, this cake is a conversation starter — and a second-slice inviter.

Preparation Phase & Tools to Use

To make a flawless Brazilian Carrot Cake, your tools need to do more than sit pretty on your counter. Here’s what matters:

Blender or Food Processor: This is essential for pureeing the carrots until silky smooth. The finer the blend, the more velvety your cake texture will be.
Stand Mixer or Hand Mixer: Useful for combining ingredients efficiently, especially when emulsifying the carrot mixture with eggs and oil.
Fine Mesh Sieve: For sifting dry ingredients, ensuring your flour and baking powder incorporate without lumps.
Rubber Spatula: Critical for folding and scraping down the batter, so no mixture is left behind.
Cake Pan (9-inch round or square): Greased and lined to allow easy release and perfect edges.
Cooling Rack: Allows even air flow, preventing soggy bottoms after baking.

Each of these tools ensures your cake comes out with the right texture, flavor balance, and structure. Skip one, and the results might be less than magical.

Ingredients for the Decadent Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting

Carrots: These are the star of the show. Blended into the batter, they lend natural sweetness, a stunning orange hue, and a tender crumb.
Eggs: Essential for structure and moisture, they also help bind the blended carrot mixture with the rest of the batter.
Vegetable Oil: It keeps the cake moist and soft for days, working beautifully with the pureed carrots.
Sugar: Granulated sugar adds just the right amount of sweetness to balance the earthy carrots.
All-Purpose Flour: Provides structure to the cake without weighing it down.
Baking Powder: Lifts the batter, ensuring it bakes up fluffy and light.
Salt: Just a pinch enhances all the flavors and balances sweetness.
Dark Chocolate: Used in the frosting for depth and richness.
Butter: Adds creaminess to the frosting, making it silky and spreadable.
Powdered Sugar: Gives body to the frosting without grittiness.
Blended Carrot (again for frosting): Reinforces the carrot presence and adds an extra layer of color and flavor.

How To Make the Decadent Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting

Step 1: Prep Your Tools and Oven

Grease your cake pan and line it with parchment. Preheat your oven to 350°F (175°C). Have all ingredients at room temperature for best blending.

Step 2: Blend the Carrot Base

In a blender, combine chopped carrots, eggs, and vegetable oil. Blend until completely smooth — the batter should look like a vibrant orange smoothie.

Step 3: Mix Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures even mixing and a fluffier cake.

Step 4: Combine Wet and Dry

Pour the carrot mixture into a large mixing bowl. Gradually add the dry ingredients while mixing gently. Avoid overmixing to keep the texture light.

Step 5: Bake It

Pour the batter into your prepared pan. Tap lightly to release air bubbles. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool Completely

Transfer the cake to a wire rack and allow it to cool completely before frosting. This prevents the frosting from melting.

Step 7: Make the Frosting

Melt dark chocolate and butter together. Stir in powdered sugar and a few spoonfuls of blended carrot until creamy. Adjust consistency with milk if needed.

Step 8: Frost and Finish

Spread the frosting generously over the cooled cake. Optionally, garnish with shaved chocolate or candied carrot curls.

Serving and Storing Your Brazilian Carrot Cake

This cake is best served slightly chilled or at room temperature. The creamy frosting sets beautifully and complements the soft crumb of the cake. Slice it into generous squares or clean wedges, and serve with tea or coffee for an extra indulgent moment.

To store, keep it covered in an airtight container in the fridge. It stays fresh and moist for up to 5 days. You can also freeze individual slices (frosted or unfrosted) wrapped tightly in plastic and foil for up to 2 months.

Frequently Asked Questions

How do I know the cake is fully baked?

Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. The top should also spring back when lightly pressed.

Can I use pre-shredded carrots?

For this recipe, no. Whole fresh carrots blended until smooth are key to achieving the signature texture and color.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder is also certified gluten-free.

Can I skip the carrot in the frosting?

You can, but the frosting won’t have the same vibrant character. The carrot adds subtle sweetness and a beautiful tint.

What’s the best chocolate to use in the frosting?

Dark chocolate (around 60-70% cocoa) balances the sweetness of the cake without overwhelming it. Avoid milk chocolate if possible.

How long should I wait before frosting the cake?

Wait until it’s completely cool. A warm cake will melt the frosting and make it slide off or become greasy.

Want More Carrot Dessert Ideas?

You might also love the moist and spiced take in the Cinnamon Donut Bread Recipe, which has a similar nostalgic charm. Or try the stunning Mini Cinnamon Roll Cheesecakes for bite-sized indulgence.

If you’re craving fruity flavors, the Apple Enchiladas bring sweet-tart apples into a soft wrap, ideal for weeknight desserts.

For a different textural experience, check out the creamy No-Bake Banana Pudding Cheesecake, which sets beautifully in the fridge.

And if you’re feeling festive, the Decadent Caramel Banana Pecan Cake delivers layers of richness and crunch, similar to this Brazilian Carrot Cake in spirit.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go heavy on the frosting? Did you sneak in spices or nuts? Leave a comment below. I’m always curious how your bakes evolve.

For more daily cake and dessert ideas, you can also follow my Pinterest board — LadyPlate.

Decadent Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting

Author: Julia Koch
Total Time: 60 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

A vibrant twist on the classic, this Brazilian Carrot Cake blends fresh carrots into a velvety batter for unbeatable moisture and color. Topped with a creamy chocolate and carrot-infused frosting, it’s rich, balanced, and totally irresistible.

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line it with parchment paper.

2. In a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until the mixture is silky smooth.

3. In a separate bowl, sift together the flour, baking powder, and salt.

4. Pour the carrot mixture into a large mixing bowl and gradually fold in the dry ingredients. Mix just until combined.

5. Transfer the batter to the prepared pan. Tap lightly to remove any air bubbles.

6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. To make the frosting, melt the dark chocolate with butter. Stir in powdered sugar and the blended carrot until creamy. Add a splash of milk if needed to adjust the consistency.

9. Once the cake is fully cooled, spread the frosting evenly across the top. Optional: garnish with chocolate shavings or carrot curls.