Brazilian Carrot Cake with Chocolate Glaze Recipe
This Brazilian Carrot Cake is a moist and flavorful dessert made with fresh grated carrots, a simple batter, and topped with a luscious chocolate glaze. Combining the natural sweetness of carrots with a rich chocolate topping, this cake is a delightful treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 2 cups chopped raw carrots (about 10 oz)
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup (or honey/agave)
- 2–3 tbsp milk (optional, to thin glaze)
Instructions
- Prepare the Batter: Begin by finely grating or chopping the raw carrots to ensure they blend well into the batter. In a blender or food processor, combine the chopped carrots, eggs, and vegetable oil. Blend until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the white sugar, all-purpose flour, baking powder, and salt to evenly distribute the baking powder and salt.
- Combine Wet and Dry Ingredients: Gradually pour the blended carrot mixture into the dry ingredients. Gently fold or stir until just combined, being careful not to overmix to keep the cake light and tender.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Pour the batter evenly into the prepared pan. Bake for approximately 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Chocolate Glaze: While the cake bakes, melt the semi-sweet chocolate chips and butter together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. If using cocoa powder, melt the butter first and then whisk in the cocoa powder. Stir in the corn syrup for shine and sweetness. Add 2 to 3 tablespoons of milk as needed to achieve a smooth, pourable consistency.
- Glaze the Cake: Once the cake has cooled slightly but is still warm, pour the chocolate glaze evenly over the top, using a spatula to spread it if necessary. Allow the glaze to set before slicing and serving.
Notes
- Make sure to not overblend the carrot mixture; a little texture adds to the cake’s moistness.
- The glaze can be made with cocoa powder as a substitute for chocolate chips if preferred.
- For a richer flavor, use honey or agave instead of corn syrup in the glaze.
- Allow the cake to cool completely before storing to maintain moisture.
- This cake is best served within 2 days but can be refrigerated if kept airtight.