Brazilian Carrot Cake with Chocolate Glaze
A beloved Brazilian classic combining grated carrots with a tender crumb and rich chocolate topping. The carrot adds moisture and subtle sweetness while oil keeps the cake soft, making it ideal for celebrations, coffee breaks, or afternoon gatherings. This version balances homemade simplicity with a glossy chocolate glaze that sets as it cools, creating a satisfying contrast between cake and topping.
Ingredients
- 3 carrot, peeled and chopped
- 4 egg, whole
- 1 cup oil, vegetable
- 1 ½ cup sugar, white
- 2 cup wheat flour, all-purpose, sifted
- 1 tablespoon baking powder
- 1 pinch salt
- ¾ cup water, or milk(optional)
- ¾ cup sugar, white
- 1 cup cocoa powder, unsweetened
- 2 tablespoon butter, unsalted
Instructions
- 1
Blend carrots, eggs, oil and sugar together until combined
- 2
Sift flour, baking powder and salt into a separate bowl
- 3
Fold dry ingredients into carrot mixture until fully incorporated
- 4
Butter and flour a cake tin, pour batter evenly
- 5
Bake in preheated oven at 350°F for 50 to 60 minutes until a skewer emerges clean
- 6
While cake cools slightly, combine water, sugar, chocolate powder and butter in a saucepan
- 7
Stir constantly over medium heat until glaze thickens
- 8
Pour warm glaze over cake and spread to cover top and sides
Tips
Blend carrots thoroughly with liquid ingredients to ensure even moisture distribution and tender crumb throughout the cake.
Don't walk away while making glaze - constant stirring prevents lumps and ensures smooth, even consistency as it thickens.
Pour glaze while cake is still warm so it sets properly and adheres evenly to the surface.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 5 days. Glaze may soften in heat.
Bake cake one day ahead and store unglazed. Make glaze fresh before serving for best texture, or prepare and reheat gently over low heat.
Serve at room temperature or slightly warm. Pairs well with coffee, tea, or milk.
Common Mistakes
Over-blend the carrot mixture to avoid a dense, gummy texture
Stir glaze constantly to prevent chocolate from scorching or becoming grainy
Grease pan thoroughly to avoid sticking and ensure clean cake release
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use grated carrots instead of blending whole carrots?
Yes, use finely grated carrots and mix them directly into the dry ingredients after blending oil, eggs and sugar. The texture may be slightly less moist, so you might add an extra tablespoon of water.
What if my glaze is too thin or too thick?
If too thin, keep stirring over medium heat a bit longer until it reaches desired consistency. If too thick before pouring, reheat gently with a splash of water or milk and stir until pourable.
How long can I keep this cake before it dries out?
Properly stored in an airtight container, the cake stays moist for 2 days at room temperature or up to 5 days refrigerated. The glaze coating helps retain moisture.