Brazilian Carrot Cake with Chocolate Glaze Recipe
This Brazilian Carrot Cake is a moist and tender dessert featuring finely grated raw carrots combined with a rich batter of eggs, oil, and sugar. It’s baked to perfection and topped with a luscious homemade chocolate glaze made from semi-sweet chocolate, butter, and a hint of corn syrup, resulting in a decadent yet simple treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- 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: In a blender or food processor, combine the chopped raw carrots, eggs, vegetable oil, and sugar. Blend until smooth and well combined, ensuring the carrots are finely pureed into the mixture.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents lumps.
- Combine wet and dry ingredients: Pour the carrot and egg mixture into the bowl with the dry ingredients. Gently fold and mix with a spatula or whisk until just combined, avoiding overmixing to maintain cake texture.
- Bake the cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Pour the batter evenly into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan.
- Prepare the chocolate glaze: In a small saucepan over low heat, melt the semi-sweet chocolate chips with the butter and corn syrup, stirring constantly until smooth. If the glaze is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
- Glaze the cake: Once the cake has cooled completely, pour the chocolate glaze evenly over the top. Spread it smoothly with a spatula. Allow the glaze to set slightly before slicing and serving.
Notes
- You can substitute the chocolate chips with cocoa powder for the glaze; just ensure to add milk to achieve a smooth consistency.
- Using raw chopped carrots rather than grated intensifies the moisture and texture.
- For a nutty variation, add finely chopped walnuts or pecans to the batter.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- If you prefer a sweeter glaze, increase the corn syrup or honey slightly.
Keywords: Brazilian carrot cake, carrot dessert, chocolate glazed cake, moist carrot cake, traditional Brazilian dessert