brazilian carrot cake

Imagine sinking your fork into a vibrant orange cake that’s impossibly moist, with a rich chocolate glaze that perfectly balances the subtle sweetness of carrots. This isn’t your typical American carrot cake—no cream cheese frosting, no nuts, and definitely no spices. Instead, you’re experiencing Brazilian carrot cake (Bolo de Cenoura), a beloved staple in homes across Brazil that might just become your new favorite dessert.

Having tested this recipe countless times with both Brazilian natives and curious home bakers, I’m excited to share what I’ve learned about creating the perfect authentic Brazilian carrot cake. This isn’t just any recipe—it’s the result of careful testing, adjustments, and insights gleaned from traditional Brazilian home cooks who have perfected this cake over generations.

Today, I’m giving you my foolproof recipe with step-by-step instructions that guarantee success, whether you’re trying Brazilian carrot cake for the first time or looking to perfect your technique. From the unique blended carrot method to the irresistible Brigadeiro chocolate frosting, I’ll guide you through every stage of creating this beloved Brazilian treat.

Why This Brazilian Carrot Cake Recipe is Different (and Better!)

What sets this Brazilian carrot cake recipe apart from others you might find online is the attention to detail and troubleshooting built into every step. After making this cake dozens of times, I’ve identified the exact techniques that guarantee:

• The perfect moisture level without being oily (a common problem with many recipes)
• A vibrant orange color that doesn’t taste overwhelmingly of carrots
• A Brigadeiro frosting with the ideal consistency—not too runny, not too thick
• A foolproof blending method that creates the signature ultra-soft texture

Unlike many generic recipes, I’ll walk you through each critical moment in the process, explaining not just what to do, but why you’re doing it. This recipe stands out because it combines absolute authenticity with clear, tested instructions that address the common pitfalls that can trip up even experienced bakers.

What is Brazilian Carrot Cake (Bolo de Cenoura)?

Brazilian carrot cake is fundamentally different from its American counterpart. The most surprising aspect for first-timers is that the carrots are blended raw with the wet ingredients, rather than grated. This creates a completely different texture and appearance—a vibrant orange-colored cake with an incredibly soft, moist crumb.

You won’t find any cinnamon, nutmeg, or cream cheese frosting here. Instead, Bolo de Cenoura is topped with a glossy chocolate glaze made from cocoa powder, butter, and sugar that Brazilians call “Brigadeiro” frosting, named after the famous Brazilian chocolate truffle.

In Brazil, this cake is everywhere—it’s a birthday party staple, a common afternoon coffee companion (Brazilians call this coffee break “café da tarde”), and a beloved comfort food found in bakeries and home kitchens throughout the country. It’s the kind of recipe that’s passed down through generations, with each family having their own small variations.

Ingredients You’ll Need (Precise & Clear)

For the Cake (Bolo)

• 2 medium carrots (200g), peeled and roughly chopped
• 3 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) neutral oil (vegetable, canola, or sunflower)
• 1 teaspoon vanilla extract (optional but recommended)
• 1 3/4 cups (210g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

For the Brigadeiro Frosting (Cobertura)

• 4 tablespoons (56g) unsalted butter
• 1/2 cup (120ml) whole milk
• 1/2 cup (100g) granulated sugar
• 3 tablespoons (22g) unsweetened cocoa powder OR 2 oz (56g) semi-sweet chocolate, chopped
• 1 tablespoon corn syrup (optional, helps create a glossier finish)

Necessary Equipment

• Blender (essential for the authentic texture – a food processor can work in a pinch but gives slightly different results)
• 9-inch round cake pan (or 8×8 inch square pan)
• Parchment paper for lining the pan
• Medium saucepan for the frosting
• Mixing bowls
• Whisk and rubber spatula
• Measuring cups and spoons
• Toothpick or cake tester

Step-by-Step Instructions: Making the Perfect Cake Batter

1. Preheat your oven to 350°F (180°C). Grease your cake pan and line the bottom with parchment paper for easy removal. Set aside.
2. Prepare your carrots and wet ingredients: Peel and roughly chop your carrots into 1-inch pieces. Place them in the blender along with the eggs, sugar, and oil. Tip: Using room temperature eggs helps create a smoother, more uniform batter that rises better during baking.
3. Blend until completely smooth, about 1-2 minutes, until no carrot pieces remain. The mixture should be vibrant orange and have a smooth consistency. Why this matters: Thoroughly blending the carrots is crucial for the cake’s signature texture. Visible carrot pieces will create an inconsistent crumb and affect the cake’s moisture distribution.
4. Add vanilla extract (if using) and pulse to combine.
5. Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
6. Combine wet and dry ingredients: Pour the blended carrot mixture into the dry ingredients. Fold gently with a spatula until just combined and no flour pockets remain. Caution: Do not overmix! Stir just until the last streaks of flour disappear. Overmixing develops gluten, which creates a tougher, less tender cake.
7. Pour the batter into your prepared pan, smoothing the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. The cake should be visibly pulling away from the sides of the pan slightly. Testing for doneness: If your toothpick comes out with wet batter, bake for an additional 3-5 minutes and test again. A properly baked cake shouldn’t sink in the center when cooling.
9. Cool the cake in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely. If using a round pan, you can flip the cake right-side up after removing from the pan.

Step-by-Step Instructions: Creating the Authentic Brigadeiro Frosting

1. Prepare your workspace for the frosting. The Brigadeiro topping sets quickly, so have your cooled cake ready on a serving plate before beginning this step.
2. Combine ingredients: In a medium saucepan, add butter, milk, sugar, and cocoa powder (or chopped chocolate if using).
3. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. This prevents the mixture from sticking or burning.
4. Continue stirring as the mixture comes to a gentle simmer. You’ll notice it starting to thicken.
5. Test the consistency regularly by running your spatula through the frosting. The right consistency is reached when you can draw a line through the mixture and it takes about 2 seconds for the line to disappear. Visual cue: The frosting should coat the back of a spoon and be thick enough to pour slowly but not so thin that it runs completely off the cake. Think warm hot fudge sauce consistency.
6. Remove from heat immediately once the proper consistency is reached. If using corn syrup, stir it in now for added shine.
7. Pour over the cake while still warm. Start at the center and work your way outward, allowing the frosting to run down the sides naturally. Use a spatula to guide it if needed. Important timing: The frosting will start setting within minutes, so work relatively quickly, but with control. If it thickens too much before you’ve finished, warm it gently over low heat.
8. Let the frosting set for about 30 minutes before slicing. The frosting will develop a slight skin on top while remaining soft underneath—this is the traditional texture.

Baker’s Top Tips for Success (Going Beyond the Basics)

• Carrot selection matters: Choose bright orange, fresh carrots for the most vibrant color. Older carrots can make the cake taste bitter.
• Oil, not butter: Using oil rather than butter is essential for the moist texture of Brazilian carrot cake. Butter solidifies when cold, while oil remains liquid, keeping the cake soft even when refrigerated.
• Temperature control: If your frosting becomes too thick to pour, warm it gently. If it’s too thin, cook it a bit longer. The consistency changes quickly, so stay attentive.
• Prevent dryness: The most common reason for dry Brazilian carrot cake is overbaking. Start checking at the earliest suggested bake time.
• Perfect sweetness: Traditional Brazilian carrot cake is quite sweet. If you prefer less sweetness, you can reduce the sugar in the cake batter by up to 1/4 cup without affecting the texture.
• Room temperature ingredients: Make sure eggs are at room temperature for better emulsification with the oil, resulting in a more tender crumb.
• Measuring flour correctly: Fluff, spoon, and level your flour rather than scooping directly with the measuring cup, which can pack in too much flour and create a dry cake.

Variations & Substitutions

While the traditional Brazilian carrot cake recipe is perfect as is, here are some tested variations:

• Gluten-free version: Replace the all-purpose flour with a 1:1 gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it. The texture will be slightly different but still delicious.
• Reduced sugar option: You can reduce the sugar to 3/4 cup in the cake without significantly affecting the texture. For the frosting, maintain the sugar ratio to ensure proper setting.
• Vegan adaptation: Replace eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water (let sit for 15 minutes before using). Use plant-based milk in the frosting and vegan butter. Note that the texture will be somewhat denser.
• Chocolate chip addition: While not traditional, folding 1/2 cup mini chocolate chips into the batter adds a nice textural contrast. Toss them in 1 tablespoon of flour first to prevent sinking.
• Bundt pan variation: This recipe works in a 10-cup bundt pan. Increase baking time to 40-45 minutes and be generous with greasing the pan to prevent sticking.

How to Serve and Store Your Bolo de Cenoura

Brazilian carrot cake is traditionally enjoyed at room temperature alongside a cup of coffee or cold milk. In Brazil, this would be a typical afternoon snack or dessert after lunch.

For storage:

• Room temperature: Store in an airtight container for up to 2 days. Brazilian homes often keep this cake under a cake dome on the counter.
• Refrigeration: If your kitchen is warm or humid, refrigerate the cake for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
• Freezing: This cake freezes beautifully! Wrap slices or the whole cake (unfrosted is best) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Make fresh frosting when ready to serve.

Brazilian Carrot Cake FAQ (Targeting “People Also Ask”)

Is Brazilian carrot cake the same as American carrot cake?

No, they’re quite different. Brazilian carrot cake (Bolo de Cenoura) uses raw blended carrots instead of grated ones, contains no spices like cinnamon or nutmeg, and is topped with a chocolate Brigadeiro frosting instead of cream cheese frosting. It also doesn’t contain nuts or raisins, which are common in American versions.

Why is my Brazilian carrot cake oily?

An oily Brazilian carrot cake typically results from using too much oil or not blending the ingredients thoroughly. Make sure to measure oil precisely and blend the carrots, eggs, sugar, and oil until completely smooth. Also, ensure your oven is properly preheated, as a too-low temperature can prevent proper rising and leave the cake oily.

Do you need a blender for Brazilian carrot cake?

Yes, a blender is essential for authentic Brazilian carrot cake. The distinctive texture comes from completely pulverizing the raw carrots with the wet ingredients, which is difficult to achieve with just grating. A food processor can work as a second choice, but will give slightly different results. The blender breaks down the carrot fibers more completely.

What kind of chocolate is best for the Brigadeiro frosting?

Traditional Brigadeiro frosting uses cocoa powder rather than solid chocolate. For the best results, use a good quality unsweetened cocoa powder (Dutch-processed works well). If substituting with chocolate, choose a semi-sweet variety (around 55-60% cacao) for the most authentic flavor profile.

How do I know when the Brigadeiro frosting is ready?

The Brigadeiro frosting is ready when it reaches a thick but pourable consistency. Test by running a spatula through the mixture—if the line disappears within about 2 seconds, it’s ready. Visual cues include the mixture coating the back of a spoon and falling in a ribbon when lifted. If it’s too thin, it will run completely off the cake; if too thick, it won’t spread properly.

The Ultimate Authentic Brazilian Carrot Cake Recipe

Ingredients:

For the Cake:

• 2 medium carrots (200g), peeled and roughly chopped
• 3 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) neutral oil (vegetable, canola, or sunflower)
• 1 teaspoon vanilla extract (optional)
• 1 3/4 cups (210g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

For the Brigadeiro Frosting:

• 4 tablespoons (56g) unsalted butter
• 1/2 cup (120ml) whole milk
• 1/2 cup (100g) granulated sugar
• 3 tablespoons (22g) unsweetened cocoa powder
• 1 tablespoon corn syrup (optional)

Instructions:

For the Cake:

1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a blender, combine chopped carrots, eggs, sugar, and oil. Blend until completely smooth, about 1-2 minutes.
3. Add vanilla extract if using and pulse to combine.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Pour the carrot mixture into the dry ingredients and gently fold until just combined.
6. Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick inserted in center comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a medium saucepan, combine butter, milk, sugar, and cocoa powder.
2. Cook over medium-low heat, stirring constantly, until mixture thickens (about 5-7 minutes).
3. Test consistency by drawing a line through mixture with spatula—it should take about 2 seconds to disappear.
4. Remove from heat and stir in corn syrup if using.
5. Pour warm frosting over cooled cake, starting from center and working outward.
6. Allow frosting to set for about 30 minutes before slicing.

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes (plus cooling) Servings: 8-10 slices Calories: Approximately 320 per slice

Conclusion

This authentic Brazilian carrot cake represents the perfect balance of simplicity and wow-factor—a humble cake that somehow manages to impress everyone who tries it. The vibrant color, exceptionally moist texture, and that irresistible chocolate glaze combine to create something truly special.

What I love most about Bolo de Cenoura is how it transforms simple ingredients into something extraordinary, using techniques that might seem unusual to non-Brazilian bakers but result in something uniquely delicious. It’s a testament to Brazil’s ingenious home cooking tradition.

I hope this recipe brings a little taste of Brazil to your kitchen and becomes a favorite in your household as it has in countless Brazilian homes. If you make this cake, I’d love to hear about your experience in the comments below! Did you try any variations? How did the Brigadeiro frosting turn out for you? Share your Brazilian carrot cake journey!

Share Your Creation!

I’d love to see how your brazilian carrot cake turns out! If you make this recipe, please leave a comment and rating below. You can also share your creation by tagging me on pinterest @bake_iteasy with the hashtag #brazilian carrot cake.