Brazilian Carrot Cake with Chocolate Glaze Recipe

I’m so excited to share this Brazilian Carrot Cake with Chocolate Glaze Recipe with you because it’s honestly one of my absolute favorites when I want something both comforting and a little bit special. This cake is wonderfully moist and sweet, thanks to the fresh carrots and the perfect balance of sugar and oil. Plus, the chocolate glaze on top adds that rich, indulgent touch that makes it feel fancy enough for guests but easy enough for an everyday treat.

This recipe works beautifully any time you want a dessert that’s a little different than your classic carrot cake – it’s simple but full of flavor and texture. I love making it for family gatherings or Sunday coffee time because it’s a crowd-pleaser without requiring complicated steps or ingredients. Once you try this Brazilian Carrot Cake with Chocolate Glaze Recipe, I bet it’ll become a go-to you return to again and again.

Ingredients You’ll Need

All the ingredients come together in a way that makes the cake incredibly tender and moist with just the right sweetness and a kiss of chocolate on top. When shopping, look for fresh, firm carrots and good-quality chocolate chips or cocoa powder — that little bit of extra care will shine through in the flavor.

• Carrots: Fresh and chopped fine or grated to get that natural sweetness and moisture.
• Eggs: They add richness and help bind the cake together perfectly.
• Vegetable oil: This keeps the cake soft and moist—don’t swap with butter or you’ll lose that lovely texture.
• White sugar: Classic granulated sugar balances the earthiness of the carrots beautifully.
• All-purpose flour: The base for the cake, giving it body and structure.
• Baking powder: For a gentle, even rise without overpowering the other flavors.
• Salt: Just a pinch to enhance all the flavors in the cake.
• Semi-sweet chocolate chips or cocoa powder: For the glaze, giving that perfect glossy finish and a lovely chocolate hit.
• Butter: Adds richness to the chocolate glaze.
• Corn syrup, honey, or agave: A touch of sweetness that keeps the glaze silky and smooth.
• Milk (optional): To thin out the glaze if necessary, making it easier to spread.

Variations

I like to switch things up with this Brazilian Carrot Cake with Chocolate Glaze Recipe depending on the season or who I’m baking for. It’s fun to personalize and the base recipe is so flexible you can easily adjust for different dietary needs or flavor preferences.

• Nutty Twist: Adding chopped walnuts or pecans to the batter gives a delightful crunch and extra flavor — I love this version at holiday gatherings.
• Gluten-Free: Swap the all-purpose flour for a gluten-free blend, and you’ll still get great texture and taste without feeling like you’re compromising.
• Vegan Alternative: Using flax eggs and a plant-based milk in the glaze can make this recipe vegan-friendly without losing any of the magic.
• Spiced Up: Adding cinnamon or a pinch of nutmeg to the cake batter gives a warm, cozy note that feels perfect in the cooler months.

How to Make Brazilian Carrot Cake with Chocolate Glaze Recipe

Step 1: Blend Your Carrots and Wet Ingredients

Start by tossing your chopped carrots, eggs, and vegetable oil into your blender or food processor. Blend until you get a smooth, bright orange mixture — it should look like a vibrant carrot puree. This is the key step to create that signature moist texture, so don’t rush it. I like to pause and scrape down the sides to make sure everything combines evenly.

Step 2: Mix Your Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking powder, salt, and sugar. I always sift these dry ingredients to avoid lumps and help everything blend smoothly into the wet mixture. Mixing dry ingredients separately helps you avoid overworking the batter later, which keeps the cake tender and light.

Step 3: Combine Wet and Dry Ingredients With Care

Pour the carrot mixture into the dry ingredients bowl, and gently fold it together with a spatula until just combined. A few streaks of flour here and there are okay — overmixing can make the cake tough, and that’s the last thing you want. The batter should be smooth, thick, and a little glossy from the oil.

Step 4: Bake to Perfection

Pour the batter into a greased or parchment-lined 9×13 inch pan and pop it into your preheated oven at 350°F (175°C). It usually takes about 35 to 40 minutes. Keep an eye on it from around 30 minutes — you want your cake lightly golden and a toothpick inserted in the center to come out clean. I’ve found that ovens vary, so don’t be discouraged if it takes a bit more or less time.

Step 5: Prepare the Chocolate Glaze

While the cake is baking, melt together your chocolate chips (or cocoa powder with butter), butter, and corn syrup in a small saucepan over low heat. Stir gently until everything is smooth and glossy. If the glaze feels too thick, add milk a tablespoon at a time until it’s perfect for pouring or spreading. The corn syrup really helps keep the glaze shiny and a little sticky — trust me, it’s worth including!

Step 6: Glaze and Chill

Once your cake has cooled slightly but is still warm, pour the glaze evenly over the top. I like to use the back of a spoon to spread it carefully. Then, let the cake set at room temperature until the glaze firms up a bit—this usually takes 20 to 30 minutes. If you’re impatient like me, popping it into the fridge for a short while speeds this up, but avoid leaving it too long or the cake hardens.

How to Serve Brazilian Carrot Cake with Chocolate Glaze Recipe

Garnishes

I usually keep it simple with this cake by just slicing it up and letting the chocolate glaze shine, but sometimes I sprinkle chopped nuts on top or a pinch of shredded coconut for some extra texture. It adds a fun twist and makes it look even more inviting. Fresh berries on the side can bring a little brightness if you’re serving it for brunch or a more elegant dessert.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or a smooth black tea. If you’re serving it at a party or afternoon gathering, I like to add some lightly whipped cream or a scoop of vanilla ice cream on the side. It’s a comforting combo that your guests will love.

Creative Ways to Present

For birthdays or special occasions, I’ve decorated the top of the glaze with edible flowers or piped a few swirls of whipped cream around the edges. You can also cut the cake into mini squares and serve on a platter with little cocktail forks for a fun and easy party dessert. It’s a real conversation starter when you tell people it’s a Brazilian take on carrot cake!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which you probably will!), store the cake in an airtight container at room temperature for up to 3 days. Keep in mind the chocolate glaze can get a little sticky, so you might want to place parchment paper between slices if stacking. In warmer climates, I keep it in the fridge to maintain freshness.

Freezing

I’ve freezer-tested this Brazilian Carrot Cake with Chocolate Glaze Recipe a few times, and it freezes beautifully. I recommend freezing it without the glaze and adding that fresh when you’re ready to serve. Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before glazing.

Reheating

To reheat, I gently warm slices in the microwave for about 15-20 seconds to bring back that just-baked softness. If your glaze hardened in the fridge, a quick zap in the microwave softens it up nicely without melting it completely. Just be careful not to overheat, or you’ll lose that perfect texture.

FAQs

Final Thoughts

Honestly, this Brazilian Carrot Cake with Chocolate Glaze Recipe holds a special place in my dessert repertoire because it’s so reliably good – moist, flavorful, and that beautiful glossy chocolate finish makes it feel truly special. Whether you’re baking for a quiet afternoon treat or a festive celebration, I think you’re going to enjoy how approachable and delicious it is. Give it a try—you won’t regret adding this unique take on carrot cake to your baking favorites!

Print