Description
Moist, vibrant, and topped with a glossy chocolate glaze, this Brazilian carrot cake is a simplified twist on the traditional version—no spices, no nuts, just pure comfort.
Ingredients
Scale
- 3 medium raw carrots, peeled and chopped (about 2 cups)
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- For the chocolate glaze:
- 1/3 cup sweetened cocoa powder
- 2 tablespoons unsalted butter
- 1/3 cup whole milk
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- In a blender or food processor, blend carrots, eggs, and vegetable oil until smooth and creamy.
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- Pour the carrot mixture into the dry ingredients. Gently mix until fully combined—do not overmix.
- Pour the batter into the prepared pan and tap to release air bubbles.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the glaze: combine cocoa powder, butter, milk, and sugar in a saucepan over medium-low heat.
- Stir continuously and simmer for 4–5 minutes until slightly thickened.
- Remove the cake from the oven and cool slightly. Pour the warm glaze over the warm cake.
- Allow to cool completely at room temperature before slicing and serving.
Notes
Use fresh carrots and avoid overmixing the batter for a fluffy, moist texture. Let the glaze set at room temperature for the signature glossy crackle.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian
Keywords: brazilian carrot cake, bolo de cenoura, chocolate glaze, easy carrot cake, no nuts, no spices