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Decadent Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting

Carrot cake is loved all over the world, but in Brazil, this dessert takes on a deliciously unique twist. Known as Bolo de Cenoura, the Brazilian Carrot Cake is lighter in texture, brighter in color, and topped with a silky chocolate glaze that makes it absolutely irresistible. Unlike American-style carrot cake, which is usually dense and spiced with cinnamon, the Brazilian version is fluffy, moist, and highlights the natural sweetness of carrots with a glossy chocolate topping. This Decadent Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting is the perfect combination of simple ingredients and bold flavor. Fresh carrots are blended into a smooth batter, creating a golden-orange crumb that’s tender and slightly sweet. The frosting, made with chocolate, butter, milk, and a touch of corn syrup, adds a shiny finish and creamy richness that contrasts beautifully with the cake. It’s a cake that feels comforting yet festive—perfect for birthdays, family gatherings, or even as a weekday treat. With its soft texture, vibrant color, and glossy topping, it’s bound to become a favorite in your kitchen.
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Prep Time 15 minutes
bake & cooling & Frosting time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s what you’ll need for the cake and frosting:
For the Carrot Cake:
  • 2 cups raw carrots chopped
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 ¾ cups white sugar
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp salt
For the Chocolate Frosting:
  • ½ cup semi-sweet chocolate chips
  • 3 tbsp butter
  • 2 tbsp milk
  • 1 tbsp corn syrup for shine
  • ¼ cup white sugar optional, for extra sweetness

Equipment

  • To make this decadent cake, you’ll need:
  • Blender or food processor (for blending carrots and wet ingredients)
  • 2 Mixing bowls
  • Whisk or hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 9x13-inch baking pan or two 9-inch round pans
  • Small saucepan (for frosting)
  • Knife and cutting board (for prepping carrots)

Method
 

Step 1: Prepare the pan
  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan or two 9-inch round pans.
Step 2: Blend the wet ingredients
  1. In a blender, add chopped carrots, eggs, oil, and sugar.
  2. Blend until completely smooth and creamy (no carrot chunks should remain).
Step 3: Mix dry ingredients
  1. In a large bowl, whisk together flour, baking powder, and salt.
Step 4: Combine
  1. Pour carrot mixture into the dry ingredients.
  2. Mix gently with a spatula until just combined (do not overmix).
Step 5: Bake
  1. Pour batter into prepared pan.
  2. Bake 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cake cool slightly before frosting.
Step 6: Make the frosting
  1. In a small saucepan, melt butter, chocolate chips, milk, corn syrup, and sugar (if using) over low heat.
  2. Stir constantly until smooth and glossy.
  3. Remove from heat and let cool slightly to thicken.
Step 7: Frost the cake
  1. Pour warm frosting over the cooled cake.
  2. Spread evenly with a spatula.
  3. Let set before slicing.

Notes

🧊 Storage & Reheating
Room Temperature: Store covered for up to 2 days.
Refrigerator: Keeps up to 5 days in an airtight container.
Freezer: Wrap individual slices and freeze up to 2 months. Thaw overnight before serving.
Reheating: Warm slices in the microwave for 10–15 seconds to soften the frosting.
🥄 Variations
Layered Cake: Make two round cakes and stack with chocolate frosting between layers.
Nutty Twist: Add chopped walnuts or pecans into the batter.
Extra Chocolatey: Mix mini chocolate chips into the batter.
Gluten-Free Version: Substitute flour with a gluten-free baking blend.
Coconut Topping: Sprinkle shredded coconut over the chocolate frosting.
Cupcake Style: Bake in muffin tins for 20 minutes to make carrot cake cupcakes.
❓ 10 FAQs
What makes Brazilian carrot cake different?
It’s light, fluffy, and topped with chocolate glaze instead of cream cheese frosting.
Do I need to grate the carrots first?
No, just chop them and blend with the wet ingredients until smooth.
Can I use whole wheat flour?
Yes, but it will make the cake denser.
Why is my cake dense?
Overmixing or adding too much flour can make it heavy. Mix gently.
Can I make it dairy-free?
Yes, use plant-based milk and vegan butter for the frosting.
Do I have to add corn syrup to the frosting?
No, but it adds shine and smoothness.
Can I add spices like cinnamon?
Absolutely—add ½ tsp cinnamon for a warmer flavor.
How do I know when the cake is done?
A toothpick should come out clean or with a few crumbs.
Can I double the recipe?
Yes, bake in a larger pan or two pans for a tall cake.
What can I serve with this cake?
A cup of coffee, black tea, or a scoop of vanilla ice cream.
🏁 Conclusion
This Decadent Brazilian Carrot Cake with Creamy Chocolate Frosting is proof that simple ingredients can create something truly extraordinary. With its vibrant orange crumb, soft and fluffy texture, and glossy chocolate topping, it’s both eye-catching and delicious.
Whether you’re baking for a birthday, a family get-together, or just a cozy afternoon treat, this cake will win everyone over. It’s easy to make, keeps well for days, and tastes even better the next day when the flavors settle.
Skip the usual carrot cake and try this Brazilian classic—you’ll be amazed at how different and delightful it is. One bite, and it may just become your new favorite cake recipe.