Name: Brazilian Carrot Cake with Chocolate Glaze Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Brazilian
Ingredients: 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; 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)

Let me tell you, Brazilian Carrot Cake with Chocolate Glaze Recipe is a total gem in my baking repertoire. Unlike the usual carrot cakes you might find, this one has a smooth, almost silky texture thanks to blending the raw carrots right into the batter, and then topped with that lush chocolate glaze that’s so rich it feels like a little slice of heaven. It’s perfect when you want a dessert that’s both comforting and just a bit unexpected, especially if you’re inviting friends over or looking to surprise someone special.

I remember the first time I made this recipe, I was curious about how blending raw carrots would change the texture and flavor. Spoiler alert: it elevates the cake to a moist, tender level that’s hard to beat. Plus, the chocolate glaze isn’t just a decorative touch—it ties everything together with a glossy finish that’s both sweet and slightly decadent. If you’re hunting for a crowd-pleaser that feels fancy but is easy to whip up, this Brazilian Carrot Cake with Chocolate Glaze Recipe is your new best friend.

Ingredients You’ll Need

The ingredients for this recipe are simple but thoughtful—each plays its part in creating that balanced moistness and rich flavor. The best part is you probably have most of them in your pantry already! When picking out ingredients, fresh carrots and quality chocolate make a noticeable difference.

Carrots: Fresh raw carrots are the star, lending natural sweetness and moisture. I like to use the bright, firm ones for the best texture.
Eggs: Bring structure and richness; large eggs work perfectly.
Vegetable Oil: Keeps the cake tender without overpowering the flavor. It also helps maintain that moist texture.
White Sugar: Classic sweetener; you can experiment with less or swap for brown sugar, but white keeps the cake light.
All-Purpose Flour: The base of the cake — use good quality for a soft crumb.
Baking Powder: Essential for the cake to rise and get fluffy.
Salt: Just a pinch to balance the sweetness and enhance flavors.
Semi-Sweet Chocolate Chips or Cocoa Powder: For that luscious glaze, choose whichever you prefer — chips melt smoothly while cocoa powder gives an intense chocolate punch.
Butter: Adds richness and helps the glaze finish smooth and shiny.
Corn Syrup (or Honey/Agave): Keeps the glaze shiny and silky; I sometimes swap it out depending on what I have on hand.
Milk: Optional, to thin the glaze if it’s too thick—just a tablespoon or two usually does the trick.

Variations

I love playing around with this Brazilian Carrot Cake with Chocolate Glaze Recipe because it adapts so well. You can make it lighter, more indulgent, or even tailored to dietary preferences without losing that signature moistness and flavor.

Gluten-Free Variation: I swapped in a gluten-free flour blend with great results—just be sure it includes xanthan gum for structure.
Vegan Adaptation: I replaced eggs with flax eggs and swapped butter for coconut oil in the glaze. It’s surprisingly close to the original!
Added Crunch: Toasted walnuts or pecans make a wonderful texture contrast—a personal favorite for when I want a little crunch.
Spiced Twist: Adding a pinch of cinnamon or nutmeg to the batter gives the cake a warm, cozy flip that’s magical in the cooler months.

How to Make Brazilian Carrot Cake with Chocolate Glaze Recipe

Step 1: Blend the Carrots and Wet Ingredients

Start by chopping your carrots into chunks and placing them in a blender along with the eggs, vegetable oil, and sugar. Blend everything until you get a smooth, orange batter. This step is key—don’t rush! The carrots should become finely pureed so they easily incorporate into the cake, creating that signature moisture and texture. If your blender isn’t super powerful, you might need to pulse and scrape down the sides once or twice.

Step 2: Mix Dry Ingredients

In a separate large bowl, sift together the flour, baking powder, and salt. Sifting helps keep things light and airy, which really helps the cake rise better. Once combined, gradually stir in your carrot mixture until you get a smooth, uniform batter. Don’t over-mix, or you’ll risk toughening the cake.

Step 3: Bake to Perfection

Pour the batter into a greased 9×13-inch pan. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes. Keep an eye on it around the 35-minute mark—insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s ready. I once took mine out too early and ended up with a gooey center—definitely a rookie mistake you want to avoid!

Step 4: Prepare the Chocolate Glaze

While your cake bakes, melt the butter and chocolate chips together in a saucepan over low heat or in short bursts in the microwave. Stir in the corn syrup (or honey/agave) until smooth. If the glaze looks too thick, add milk one tablespoon at a time until it reaches a shiny, pourable consistency. This glaze is the magic touch—it seals in moisture and adds that indulgent finish.

Step 5: Glaze and Cool

Once the cake has cooled just enough (around 10-15 minutes after baking), pour the glaze evenly over the surface. Don’t wait too long or the glaze won’t stick well. Use a spatula or the back of a spoon to spread it gently making sure every corner is covered. Let the glaze set at room temperature or pop it in the fridge for 20 minutes for a firmer finish.

How to Serve Brazilian Carrot Cake with Chocolate Glaze Recipe

Brazilian Carrot Cake with Chocolate Glaze Recipe - Recipe Image

Garnishes

I usually keep it simple with a light sprinkle of chopped toasted nuts or a dusting of cocoa powder on top—they add texture and a little visual pop. Sometimes I toss on some grated dark chocolate or even a few fresh berries to brighten the look and flavor. Whatever you pick, make sure it complements that silky chocolate glaze.

Side Dishes

This cake is great on its own but pairs beautifully with a cup of strong coffee or a splash of cold milk. For an afternoon treat, I like serving alongside lightly whipped cream or a scoop of vanilla ice cream if I’m feeling indulgent. It’s also lovely with fresh fruit slices to balance the sweetness.

Creative Ways to Present

For gatherings, I’ve tried cutting this cake into neat squares and arranging them on a pretty platter with mint leaves or edible flowers for a pop of color. Another fun idea is to layer the cake pieces with whipped cream and strawberries in small glasses for an easy parfait-style dessert. It’s always a hit and looks way fancier than it actually is!

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in the fridge to keep the glaze from drying out. This cake stays moist and delicious for up to 3 days after baking. Just make sure to bring it to room temperature before serving so it tastes as fresh as the day you made it.

Freezing

Once the cake is fully cooled and glazed, I like to freeze it wrapped well in plastic wrap and foil. It freezes great for up to 2 months. When you’re ready, let it thaw overnight in the fridge to preserve texture and flavor. The glaze softens up just right after thawing.

Reheating

If you want the cake a bit warm, I gently microwave individual slices for about 15-20 seconds. This melts the chocolate glaze slightly and makes the texture delightfully tender again without drying it out. Just don’t overdo it or you’ll lose that luscious moistness.

FAQs

Can I use shredded carrots instead of blending raw carrots for this cake?

While shredded carrots work well in many carrot cake recipes, this Brazilian Carrot Cake with Chocolate Glaze Recipe relies on blending raw carrots to achieve its uniquely smooth and moist texture. Using shredded carrots will make the cake denser and more textured, which is delicious but different from this traditional style.
What can I substitute for corn syrup in the chocolate glaze?

If you don’t have corn syrup, honey or agave nectar work beautifully to keep the glaze shiny and smooth. Just use the same amount as the recipe calls for, and stir until fully combined.
Is this cake gluten-free?

The traditional recipe uses all-purpose flour, so it isn’t gluten-free by default. However, you can easily substitute with a gluten-free flour blend for a gluten-free version—just make sure your blend contains xanthan gum or another binder to keep the cake from falling apart.
Can I make this cake in advance for a party?

Absolutely! This cake actually tastes better the next day as the flavors meld. Just bake and glaze it the day before, store it covered in the fridge, and bring it to room temperature before serving.
What’s the best chocolate to use for the glaze?

Semi-sweet chocolate chips are my go-to because they melt easily and balance sweetness well. You can also use cocoa powder for a deeper chocolate flavor, but you might want to add a bit extra butter or milk to keep the glaze silky.

Final Thoughts

This Brazilian Carrot Cake with Chocolate Glaze Recipe holds such a warm spot in my heart because it’s the kind of dessert that feels both comforting and a little special, without fuss or fancy ingredients. Whether you’re a carrot cake veteran or that friend who thinks carrot cake is “just okay,” I promise this version will surprise you. Give it a shot—you’ll love sharing a slice (or two) with good company, coffee, and plenty of smiles.