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Home » Desserts
BRAZILIAN CARROT CAKE WITH CHOCOLATE SAUCE TOPPING
June 6, 2022 by Carrie Tyler 4 Comments
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Brazilian Carrot Cake with Chocolate Sauce topping is delicious and easy to
make! The carrots make the cake moist and the topping makes it decadent. You
will love it!
This Brazilian Carrot Cake with Chocolate Sauce topping is absolutely delicious
and super easy to make! Yes, this is in fact a traditional Brazilian dessert,
called Bolo de Cenoura. However, this delicious carrot cake is not at all like
the spiced-up American carrot cake recipes.
This traditional Brazilian cake recipe blends the carrots into the batter for a
rich and moist cake. It is vanilla-flavored, perfectly sweet, and while the
carrot definitely gives this cake it's beautiful orange color, it only imparts a
very subtle carrot flavor.
Then, there is the chocolate sauce topping, which is rich, silky, and utterly
delicious. This is in contrast to the American carrot cake with cream cheese
frosting. It's also not thick like a chocolate frosting or dense like a ganache.
Rather, it's a chocolate glaze that sets up slightly on top of the cake.
You really must try this easy carrot cake recipe!
I had my first taste of this amazing traditional Brazilian Carrot cake, Bolo de
Cenoura, in April. I was visiting my husband who was working there to look for a
home for our family. We enjoyed this delight from Panificadora Ceci. It was made
in a very traditional bundt cake shape with the chocolate sauce topping dripping
down the side. The taste was sweet and moist with notes of carrots. See the
pictures below here.
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INGREDIENTS AND SWAPS
CAKE INGREDIENTS
* Carrots, peeled and diced - I used medium-large size whole carrots. You could
also use baby carrots if that's what you have.
* Large eggs - I have not tested this recipe with egg alternatives, but when I
do use alternatives, natural unsweetened applesauce is a go-to for cakes to
keep them moist and sweet.
* White Granulated sugar - white granulated sugar is what I used for this
recipe. I have not tested any sugar substitute in this recipe.
* Vegetable oil - Any flavorless oil will work here.
* Vanilla extract - Most recipes for Brazilian Carrot cake do not have vanilla,
but I think it adds so much flavor. You can either leave it out or swap it
with almond extract.
* All purpose Flour, sifted - I have not yet tested this recipe with Gluten
Free flour options. However, when I do bake with Gluten Free Flour, I use
Bob's Red Mill All Purpose Flour and add xanthan gum according to the GF
flour package instructions for cakes.
* Baking powder, sifted
* Salt - Kosher salt or table salt will work. I used kosher salt.
CHOCOLATE SAUCE TOPPING
* Butter - I used salted butter, but you can use unsalted butter as well.
* Milk - I used 1% but you can use skim, 2%, or whole milk in this recipe.
* Unsweetened Cocoa powder - I used regular chocolate powder, but you could
also use dark chocolate.
* White Granulated Sugar - I have not tested any sugar substitute in this
recipe.
SIMPLE EQUIPMENT AND TOOLS
For this recipe, you need a rectangle cake pan or large baking dish that’s
approximately 10×12, 12×12, 10×13 or similar.
You can also bake two 8-9" rounds or as cupcakes. See recipe notes for cooking
times.
For the batter, you need a blender for blending the carrots and other
ingredients into a smooth and creamy consistency. I love my NutriBullet Blender
for tough blending like these carrots! You can also use a food processor if you
don't have a blender.
You also need a large mixing bowl.
RECIPE TIPS
Split Recipe - If you want to make this recipe into 2 cakes, one for eating now,
one for freezing and eating later, here's how. Make 2 loaf pans or 2 round pans.
Freeze the second cake without the chocolate topping. Freeze the chocolate
topping separately. Then thaw the cake in the fridge. Warm the chocolate sauce
in a saucepan on the stove over low heat. Then pour and spread the chocolate
sauce over the thawed cake.
HOW TO MAKE THE BRAZILIAN CARROT CAKE
Preheat oven to 350 F degrees. Butter and then flour your baking dish or pan(s)
and set aside.
In a large bowl, sift the flour, baking powder and salt. Set aside.
Into a blender, add the diced carrots, oil, eggs, sugar, and vanilla extract.
Blend until smooth, with no pieces of carrot remaining.
The next step is to whisk the liquid carrot mixture from the blender into the
dry ingredients in the large bowl. Continue mix until everything is blended
evenly and you have a smooth batter.
Pour the carrot cake smooth mixture into your buttered and floured pan(s).
Place on the center rack in the preheated oven and bake for 35-40 minutes or
until a toothpick inserted into the middle of the cake comes out clean. NOTE: if
you use two 8-9 inch round pans, cooking time is less, so check the cakes
starting at 30 minutes.
MAKE THE CARROT CAKE CHOCOLATE SAUCE TOPPING
While the cake is baking, you can prepare the chocolate sauce. Preheat a
medium-sized saucepan on medium heat. Add the butter to melt. Once melted, add
the sugar, cocoa powder, and milk. Whisk until completely melted and smooth.
Bring to a simmer and let cook for 4-5 minutes until thick. Remove from the heat
and let rest for 3-4 minutes.
Once the cake cools, pour over the cake while the sauce is still warm. If you
prepared the sauce ahead, pour into a microwave safe bowl and then warm it up in
the microwave for 10 seconds and then stir before pouring over the cake.
I like to decorate the cake with carrot peel roses. To do so, simply peel a
layer of the carrot and then roll it up and secure it in the chocolate topping.
Serve and enjoy!
BRAZILIAN CARROT CAKE RECIPE FAQS
Can this cake be left out at room temperature?
You can leave this Brazilian carrot cake out at room temperature for 1-2 days,
but beyond that, you risk bacteria. I recommend moving the cake into the
refrigerator on day two. It will last for 5-7 days stored in an airtight
container in the fridge.
Can this Carrot Cake be frozen?
This carrot cake can be stored in the freezer in an airtight container for up to
3-4 months. Remember to always cool the cake before putting it in the freezer.
If you are freezing leftovers, then freeze with the chocolate topping on. But if
you know ahead you are going to freeze, do so without the chocolate topping.
Freeze the chocolate topping separately. Then thaw the cake in the fridge. Warm
the chocolate sauce in a saucepan on the stove over low heat. Then pour and
spread the chocolate sauce over the thawed cake.
Does this carrot cake taste like carrot?
This Brazilian Carrot Cake has the primary flavor of vanilla cake. The secondary
flavor notes are carrot, but it is subtle and not vegetal in taste. Mostly the
carrots bring the unique orange-yellow color, they keep the cake moist, and they
add some healthy vitamins.
Can this carrot cake be made into cupcakes?
You can bake this carrot cake as Brazilian Carrot cupcakes instead of a full
cake. Whereas the cake can take 35-40 minutes to cook, cupcakes typically bake
in half the time. Bake cupcakes at 350 F degrees for about 20 minutes. Check to
see if a toothpick inserted into the middle comes out clean. If not, add another
2-3 minutes and test another cupcake. You can also make this cake in 8-9" round
pans. In this instance, bake for 25-30 minutes and then test. Add another 2
minutes if needed. You can also make this cake in a bundt cake pan or two 8-9
inch rounds.
How long will carrot cake last?
When stored at room temperature, this Brazilian Carrot Cake recipe will last
only 1-2 days. If stored in an airtight container in the refrigerator, it will
last 5-7 days. If stored in an airtight container in the freezer, it will last
3-4 months.
Check out the web story for this easy Brazilian Carrot Cake!
BRAZILIAN CARROT CAKE WITH CHOCOLATE SAUCE TOPPING
Carrie Tyler
This Brazilian Carrot Cake with Chocolate Sauce topping is absolutely delicious
and super easy to make! Yes, this is in fact a traditional Brazilian dessert,
but not at all the spiced-up American version of carrot cake. This Brazilian
version blends the carrots into the batter for a rich and moist cake that is not
overly carrot-flavored or textured. It is vanilla-flavored, perfectly sweet, and
while the carrot definitely gives this cake it's beautiful yellow-orange color,
it only imparts a very subtle carrot flavor. Then, there is the chocolate sauce
topping, which is rich, silky, and utterly delicious. It's not thick like a
frosting or dense like a ganache. Rather, it's a sauce that sets up slightly on
top of the cake.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine Brazilian
Servings 15 servings
Calories 328 kcal
INGREDIENTS
CAKE
* 1.5 cups Carrots, peeled and diced (about 10.5 ounces)
* 3 Large eggs
* 1.5 cup Granulated White sugar
* 1 cup Vegetable oil or other flavorless oil
* 1 teaspoon Vanilla extract If you do not have, you can leave it out
* 2 cups All purpose Flour, sifted
* 1 tablespoon Baking powder, sifted
* ½ teaspoon Salt Kosher or table salt
CHOCOLATE SAUCE TOPPING
* 2 tablespoons Butter, salted Unsalted will work as well
* ½ cup Milk I used 1%, but 2%, skim, or whole will work
* ¾ cup Unsweetened Cocoa powder
* ¼ cup Granulated White Sugar
INSTRUCTIONS
CAKE STEPS
* Preheat the oven to 350 F degrees. Butter and flour your baking pan(s) and
set aside.
* In a large bowl, sift the flour, baking powder and salt. Set aside.
2 cups All purpose Flour, sifted, 1 tablespoon Baking powder, sifted, ½
teaspoon Salt
* Into a blender, add the diced carrots, oil, eggs, sugar, and vanilla extract.
Blend until smooth, with no pieces of carrot remaining.
1.5 cups Carrots, peeled and diced, 3 Large eggs, 1.5 cup Granulated White
sugar, 1 cup Vegetable oil, 1 teaspoon Vanilla extract
* Whisk the liquid mixture from the blender into the dry ingredients in the
large bowl. Continue mix until everything is blended evenly.
* Pour the carrot cake batter into your buttered and floured pan(s). Place on
the center rack in the preheated oven and bake for 35-40 minutes or until a
toothpick inserted into the middle of the cake comes out clean. NOTE: if you
use two 8-9 inch round pans, cooking time is less, so check the cakes
starting at 30 minutes.
CHOCOLATE SAUCE TOPPING STEPS
* While the cake is baking, you can prepare the chocolate sauce. Preheat a
medium-sized saucepan on medium heat. Add the butter to melt. Once melted,
add the sugar, cocoa powder, and milk. Whisk until completely melted and
smooth. Bring to a simmer and let cook for 4-5 minutes until thick. Remove
from the heat and let rest for 3-4 minutes.
2 tablespoons Butter, salted, ½ cup Milk, ¾ cup Unsweetened Cocoa powder, ¼
cup Granulated White Sugar
* Pour over the cake while the sauce is still warm. If you prepared the sauce
ahead, pour into a microwave safe bowl and then warm it up in the microwave
for 10 seconds and then stir before pouring over the cake. Serve and enjoy!
NOTES
1. Can this cake be left out at room temperature?
You can leave this Brazilian carrot cake out at room temperature for 1-2
days, but beyond that, you risk bacteria.
2. Storing: When stored at room temperature, this Brazilian Carrot Cake recipe
will last only 1-2 days. If stored in an airtight container in the
refrigerator, it will last 5-7 days. If stored in an airtight container in
the freezer, it will last 3-4 months.
3.
Cupcakes: Bake cupcakes at 350 F degrees for about 20 minutes. Check to see
if a toothpick inserted into the middle comes out clean. If not, add another
2-3 minutes and test another cupcake.
4. 2 Round Pans: You can also make this cake in 8-9" round pans. In this
instance, bake 350 F degrees for 25-30 minutes and then test. Add another 2
minutes if needed.
5. Bundt cake pan: In this instance, bake 350 F degrees for 35-45 minutes and
then test. Add another 2-3 minutes if needed.
Keyword baking, cake brazilian carrot, cakes, carrot cake brazilian, carrots,
Chocolate desserts
« Coconut Shrimp Stew ~ Moqueca de Camarão
Sauteed Kale with Bacon and Garlic {Couve a Mineira} »
READER INTERACTIONS
COMMENTS
1. Seán
August 23, 2022 at 2:42 pm
I'm into cooking, not baking; baking seems almost like dark magic to me.
However, this seems easy enough even for me...I'll give it a try and let you
know how it turns out! Thank you again for your wonderful website!
Reply
* Carrie Tyler
September 08, 2022 at 4:54 pm
Hi Seán, Yes, this one is super easy! Did you try it?
Reply
2. Paula
April 24, 2023 at 1:18 am
This may sound like a silly (stupid) question..but are the carrots cooked or
raw ?? Really like to try it!!
Reply
* Carrie Tyler
April 24, 2023 at 8:16 am
Hi Paula! Not silly at all! They are raw, so this recipe is super easy in
the blender.
Please let me know how it goes 🙂
Carrie
Reply
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Hi there! I'm Carrie and a recent transplant with my family to São Paulo, Brazil
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