There is something truly magical about the Brazilian Carrot Cake with Chocolate Frosting Recipe that makes it a standout dessert in any gathering or quiet afternoon treat. This cake is delightfully moist and wonderfully fluffy, thanks to the grated carrots that give it a subtle sweetness and vibrant color, while the rich chocolate frosting adds the perfect decadent finish. It’s a recipe that’s both comforting and exciting, blending familiar ingredients in a way that feels fresh and indulgent. Whether you’re new to baking or a seasoned pro, this cake is a joy to make and even greater to share.
Ingredients You’ll Need
Gathering your ingredients for this Brazilian Carrot Cake with Chocolate Frosting Recipe is straightforward and satisfying. Each component plays a crucial role in building the textures and flavors that make this cake so special, from the natural sweetness of the carrots to the creamy richness of the chocolate frosting.
- Grated carrots (2 cups): Freshly grated carrots provide moisture, natural sweetness, and that beautiful orange hue that makes this cake unique.
- Sugar (1 cup): Essential for sweetness and helps tenderize the cake for a soft crumb.
- Vegetable oil (1 cup): Adds moisture without masking flavors, keeping the cake delightfully tender.
- Large eggs (4): Bind everything together while contributing to the cake’s structure and richness.
- All-purpose flour (2 cups): The foundation of the cake, lending structure and helping create the perfect crumb.
- Baking powder (1 tablespoon): Leavens the cake, ensuring a light and fluffy texture.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Unsweetened cocoa powder (1 cup for frosting): Adds deep, rich chocolate flavor to the luscious frosting.
- Sweetened condensed milk (1 can for frosting): Makes the frosting creamy and irresistibly sweet with a silky texture.
- Butter (2 tablespoons for frosting): Adds smoothness and richness to the frosting.
- Vanilla extract (1 teaspoon for frosting): Brings depth and warmth to the chocolate frosting.
- Chocolate sprinkles (optional): Perfect for adding a little extra charm and texture on top.
How to Make Brazilian Carrot Cake with Chocolate Frosting Recipe
Step 1: Prep Your Oven and Pan
Start by turning your oven to 350°F (175°C), ensuring it’s fully preheated before baking. Grease your favorite round cake pan or rectangular baking dish and then lightly flour it. This prep step guarantees your cake will release smoothly once it’s baked.
Step 2: Blend the Wet Ingredients
In a blender, toss the grated carrots, sugar, vegetable oil, and eggs. Blend until the mixture is smooth and velvety. This combination creates the base of the cake that’s moist and flavorful, with the carrots lending both texture and natural sweetness without overpowering the other ingredients.
Step 3: Mix Dry Ingredients
In a large bowl, sift together the flour, baking powder, and salt. This step is crucial for an even rise and a light, fluffy crumb. You’re building the framework that holds the cake together beautifully.
Step 4: Combine Wet and Dry Mixtures
Slowly add the wet carrot mixture into the bowl with your dry ingredients. Stir gently until everything is just combined. Be careful not to overmix here, as that could make the cake dense. This delicate balance ensures your cake stays light and tender.
Step 5: Pour Batter and Bake
Pour the batter into your prepared baking pan, using a spatula to smooth the surface evenly. Pop the pan into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The smell at this point will have you eagerly anticipating your delicious creation.
Step 6: Cool the Cake
Once baked, let your cake cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This cooling phase is critical so the cake sets and the frosting won’t melt when applied.
Step 7: Prepare the Chocolate Frosting
On low heat, melt the butter with sweetened condensed milk and vanilla extract in a saucepan. Stir continuously until the mixture thickens to a luscious consistency. Then gradually whisk in the unsweetened cocoa powder until your frosting is smooth and glossy. This frosting has just the right balance of sweet and chocolatey, making every bite divine.
Step 8: Frost the Cake
Spread the chocolate frosting evenly over the cooled cake using a spatula. If you want, sprinkle chocolate sprinkles on top for a fun and festive touch. And there you have it—a show-stopping Brazilian Carrot Cake with Chocolate Frosting Recipe ready to be devoured!
How to Serve Brazilian Carrot Cake with Chocolate Frosting Recipe
Garnishes
While the chocolate sprinkles bring a playful look, you can also experiment with toasted coconut flakes or chopped nuts like walnuts or pecans for added crunch and flavor contrast. Fresh berries on the side can add a pop of color and a hint of tartness to balance the cake’s sweetness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a beverage, consider a strong cup of coffee or a hot cup of tea that cuts through the richness, highlighting every delicious nuance in the cake.
Creative Ways to Present
For a special occasion, serve slices layered with additional frosting or ganache between layers for extra indulgence. You can also plate individual portions in small glass jars for a charming, rustic presentation that’s perfect for sharing and gifting.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Carrot Cake with Chocolate Frosting Recipe stays fresh for up to three days when stored in an airtight container at room temperature. Keeping it covered well ensures the cake doesn’t dry out and that the frosting remains creamy.
Freezing
You can freeze this cake — either fully frosted or just the unfrosted layers — wrapped tightly in plastic wrap and then foil for up to two months. Thaw it overnight in the refrigerator, and if needed, reapply frosting before serving to freshen it up.
Reheating
If you prefer warm cake, gently microwave a slice for 10-15 seconds or warm in a low-temperature oven for a few minutes. The chocolate frosting melts slightly, creating an irresistible gooey texture that’s hard to resist.
FAQs
Can I use a different type of oil instead of vegetable oil?
Absolutely! Light olive oil or sunflower oil can work just as well. Just avoid strong-flavored oils that might overpower the carrot and chocolate flavors.
Is the cocoa powder only for the frosting?
In the traditional Brazilian Carrot Cake with Chocolate Frosting Recipe, cocoa powder is used mainly in the frosting. This keeps the cake itself moist and subtly sweet, while the frosting delivers the chocolate punch.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure it’s suited for baking and contains xanthan gum or another binder for best results.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake after about 30 minutes; if it comes out clean or with just a few crumbs, the cake is perfect. If it’s wet with batter, bake a little longer and check again.
Can I double the frosting recipe?
If you love extra frosting, feel free to double the ingredients. Just keep in mind the frosting’s sweetness and richness — more can be wonderful, but it may overpower the delicate carrot cake.
Final Thoughts
This Brazilian Carrot Cake with Chocolate Frosting Recipe has been a treasured favorite because it’s beautifully simple yet deeply satisfying. The moist carrot cake combined with creamy, rich chocolate frosting makes every bite a delight you’ll want to share again and again. Give this recipe a try and see for yourself why it holds such a beloved spot in hearts and kitchens everywhere.
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
Description
This Brazilian Carrot Cake is a moist, flavorful dessert that combines the natural sweetness of grated carrots with a rich, chocolatey frosting made from sweetened condensed milk and cocoa powder. It’s a simple yet indulgent treat perfect for celebrations or any time you crave a delicious cake.
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 ounces)
- 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 well incorporated.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and keep cocoa powder aside for frosting.
- Combine Mixtures: Gradually add the wet carrot blend to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.
- Prepare the Frosting: In a saucepan over low heat, combine 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 smooth and well blended to form the chocolate frosting.
- Frost the Cake: Once the cake has fully cooled, spread the chocolate frosting evenly over the top. Optionally, sprinkle with chocolate sprinkles for decoration.
- Serve and Enjoy: Slice and serve your delicious Brazilian Carrot Cake. Share with loved ones or enjoy on your own!
Notes
- For best results, use fresh carrots for maximum flavor and moisture.
- Do not overmix the batter to keep the cake light and fluffy.
- The frosting thickens as it cools; if it becomes too thick, gently warm it before spreading.
- Chocolate sprinkles add a festive touch but can be omitted if preferred.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
