If you’re ready to dive into a dessert that is moist, flavorful, and charmingly different, let me introduce you to the Brazilian Carrot Cake with Chocolate Frosting Recipe. This cake beautifully marries the natural sweetness and moisture of fresh grated carrots with a luscious chocolate frosting, creating a delightful treat that feels both comforting and a little bit exotic. It’s a beloved classic in Brazil and once you try it, it’s easy to see why it deserves a permanent spot in your baking repertoire. Whether you’re new to carrot cakes or a seasoned fan, this recipe brings a vibrant twist with rich chocolate that’s sure to wow your taste buds and guests alike.
Ingredients You’ll Need
The beauty of this Brazilian Carrot Cake with Chocolate Frosting Recipe lies in its straightforward ingredients that pack a punch in taste and texture. Each element is simple but plays a crucial role, from the carrots adding natural sweetness and moisture to the cocoa powder lending that irresistible chocolate depth in the frosting.
- 2 cups grated carrots: Fresh carrots provide moisture and a natural sweetness that make the cake incredibly tender.
- 1 cup sugar: Balances the flavors with just the right hit of sweetness.
- 1 cup vegetable oil: Keeps the cake moist and tender without overpowering flavors.
- 4 large eggs: Bind the ingredients together and add richness.
- 2 cups all-purpose flour: The base that gives structure to the cake.
- 1 tablespoon baking powder: Helps the cake rise perfectly fluffy.
- ½ teaspoon salt: Enhances and balances the sweetness.
- 1 cup unsweetened cocoa powder (for frosting): Provides a deep, chocolatey flavor for frosting without extra sweetness.
- 1 can sweetened condensed milk (for frosting): Gives the frosting its creamy, rich texture and sweet undertone.
- 2 tablespoons butter (for frosting): Adds smoothness and richness to the chocolate topping.
- 1 teaspoon vanilla extract (for frosting): Brings a subtle warmth and aroma that rounds out the frosting flavor.
- Chocolate sprinkles (optional, for garnish): Adds a fun, festive touch to finish off the cake.
How to Make Brazilian Carrot Cake with Chocolate Frosting Recipe
Step 1: Prepare Your Workspace and Oven
Starting off on the right foot makes all the difference. Preheat your oven to 350°F (175°C) and grease and flour a round or rectangular cake pan. This ensures your cake doesn’t stick and bakes evenly, setting you up for baking success.
Step 2: Blend Your Wet Ingredients
This is where the magic begins. In a blender, combine your grated carrots, sugar, vegetable oil, and eggs. Blend everything until it becomes a smooth, vibrant mixture. This step creates a wonderfully moist base that infuses the cake with natural carrot flavor and keeps it tender.
Step 3: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cocoa powder, and salt. Combining these dry ingredients separately helps distribute the leavening agent and cocoa thoroughly throughout the cake batter, ensuring a consistent texture and taste.
Step 4: Combine Wet and Dry Mixtures
Now, gradually add the wet carrot mixture to your bowl of dry ingredients. Stir gently and just until everything is combined. Be careful not to overmix, as this can make your cake dense rather than fluffy.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and smooth the surface with a spatula. Pop the pan into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, signaling that it’s perfectly baked through.
Step 6: Let the Cake Cool
After baking, allow the cake to cool in the pan for around 15 minutes to firm up before transferring it to a wire rack. Let it cool completely to room temperature, which is key to applying that silky chocolate frosting later without melting.
Step 7: Prepare the Chocolate Frosting
In a small saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla. Stir gently until the mixture thickens slightly, then whisk in the cocoa powder until the frosting is smooth, glossy, and fully combined—pure chocolate joy in every spoonful!
Step 8: Frost Your Cake
Once your cake has cooled, spread the creamy chocolate frosting evenly over the top. If you want to make it extra festive and add a bit of texture, sprinkle chocolate sprinkles generously over the frosting. Your Brazilian Carrot Cake with Chocolate Frosting Recipe is now ready to be enjoyed!
How to Serve Brazilian Carrot Cake with Chocolate Frosting Recipe
Garnishes
A simple dusting of powdered sugar or a handful of chopped nuts like walnuts or pecans can add an elegant touch and a lovely crunch to your cake. The chocolate sprinkles are classic, but fresh mint leaves or edible flowers can also amp up the visual appeal and freshness.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to create a well-rounded dessert experience. For drinks, freshly brewed coffee or a bold cup of black tea complement the chocolate and carrot flavor beautifully.
Creative Ways to Present
If you want to wow guests, slice the cake into small, bite-sized squares and serve on a platter for easy sharing at a party or gathering. Alternatively, layer smaller round cakes with frosting in between to create a multi-tier carrot cake that’s as stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container to maintain its moisture. It will keep well at room temperature for up to two days, or you can refrigerate it to last about a week.
Freezing
You can freeze the cake after it has cooled and been frosted by wrapping it securely in plastic wrap and placing it inside a freezer bag. This Brazilian Carrot Cake with Chocolate Frosting Recipe freezes wonderfully for up to two months. Just thaw overnight in the fridge before serving.
Reheating
If you prefer your cake slightly warm, reheat individual slices in the microwave for 15-20 seconds. This brings back that fresh-baked softness and enhances the frosting’s gooey texture without melting it too much.
FAQs
Can I substitute vegetable oil with another type of oil?
Absolutely! You can use any neutral oil like canola or sunflower oil. Just avoid strong-flavored oils like olive oil, as they might alter the cake’s delicate carrot and chocolate flavors.
Is this recipe gluten-free friendly?
Not as is, since it uses all-purpose flour. However, you could experiment with gluten-free flour blends that are designed for baking to achieve a similar texture. Just keep an eye on the moisture as gluten-free flours can behave differently.
Can I make this cake vegan?
To make a vegan version, swap eggs for flax eggs (ground flaxseed mixed with water) and use a plant-based milk condensed milk alternative for the frosting. Use vegan butter or coconut oil instead of butter in the frosting for a dairy-free finish.
What makes this Brazilian Carrot Cake different from traditional carrot cakes?
This cake stands out thanks to its unique chocolate frosting made with sweetened condensed milk, creating a rich, creamy topping that pairs perfectly with the moist carrot base. It’s less spiced compared to traditional carrot cakes, focusing more on the moist texture and chocolate flavor.
How do I prevent the cake from being dry?
The key is not to overbake and to blend the wet ingredients well. The oil and grated carrots add moisture, so sticking to the recipe’s bake time and letting the cake cool properly will keep it delightfully tender.
Final Thoughts
Baking the Brazilian Carrot Cake with Chocolate Frosting Recipe is like making a new friend in the kitchen—one that delivers sweetness, texture, and a little bit of chocolate happiness in every bite. Whether for a casual family gathering or a special occasion, this cake invites joy and comfort. I encourage you to give it a try and watch it become a beloved staple in your dessert collection!
Print
Brazilian Carrot Cake with Chocolate Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Description
Discover the rich and moist Brazilian Carrot Cake, a delightful twist on traditional carrot cake featuring a luscious chocolate frosting made with cocoa powder and sweetened condensed milk. This easy-to-make recipe blends grated carrots into a smooth batter, resulting in a tender cake that’s perfect for celebrations or any sweet craving.
Ingredients
Cake Ingredients
- 2 cups grated carrots (around 4 medium carrots)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Frosting Ingredients
- 1 cup unsweetened cocoa powder
- 1 can sweetened condensed milk (approximately 14 oz)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Chocolate sprinkles (optional, for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or a rectangular baking dish to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, cocoa powder (for the cake, omit if only used in frosting), and salt to ensure even distribution.
- Combine Mixtures: Gradually add the carrot mixture from the blender into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula for an even surface.
- Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a saucepan over low heat, combine the sweetened condensed milk, butter, and vanilla extract. Stir continuously until the mixture thickens slightly.
- Add Cocoa Powder to Frosting: Gradually whisk in the unsweetened cocoa powder until the frosting is smooth, rich, and well combined.
- Frost the Cake: Once the cake has completely cooled, spread the chocolate frosting evenly over the top. Optionally, garnish with chocolate sprinkles for extra texture and decoration.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting and sliding off.
- You can substitute vegetable oil with sunflower or canola oil if preferred.
- For a moister cake, do not overblend the batter once combining wet and dry ingredients.
- If you prefer a less sweet frosting, reduce the amount of sweetened condensed milk slightly.
- The cocoa powder is used both in the cake batter and the frosting for a deeper chocolate flavor.
