Hi, friends! This Brazilian-style blender carrot cake uses rice and oat flour with a cocoa topping. The carrots are blended smooth, rather than grated as in many American carrot cakes. Fold the dry ingredients in by hand for a moist crumb with a slightly denser texture than the traditional wheat-flour version.
- Prep
- 20 minutes
- Cook or chill
- 35–45 minutes
- Yield
- 10 slices
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Cake
- 220 g peeled sliced carrots (about 7¾ oz)
- 3 eggs
- ⅓ cup neutral oil (80 ml)
- ¾ cup packed brown sugar, or a baking sweetener’s labeled equivalent
- 1 cup rice flour
- 1 cup oat flour
- 1 tablespoon baking powder
- Pinch of salt
Cocoa topping
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons milk (60 ml)
- 2 tablespoons brown sugar, or an appropriate sweetener’s equivalent
- 1 tablespoon butter or coconut oil
How to make it
- Preheat to 350°F (180°C). Grease a 22 cm pan (about 9 inches).
- Blend the weighed carrots, eggs, oil, and sugar or correctly converted sweetener until smooth.
- Mix the rice flour, oat flour, and salt in a bowl. Fold in the carrot cream just until the dry patches disappear.
- Rest for about 2 minutes to start hydrating the oat flour. Fold in baking powder and transfer promptly to the pan.
- Bake for 35–45 minutes until the center is set and a toothpick has no liquid batter.
- Cook the topping ingredients over low heat until glossy and slightly thickened. Spread over the warm cake and let settle before cutting.
Small details that help
Brown sugar and milk contribute sugars. Choosing a sweetener does not establish a zero-sugar or low-calorie result. When gluten avoidance matters, use oats labeled gluten-free, check all other ingredients, and prevent cross-contact. Rice flour alone cannot establish that for the finished cake.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Why is the center heavy?
Excess carrot or prolonged mixing of the flours can compact it. Use 220 g peeled carrot and fold gently.
Can I use only rice flour?
That changes the moisture balance. The original formula combines rice and oat flour.
Why did the topping thicken too much?
Cocoa keeps absorbing and the pan keeps losing moisture. Add milk a spoonful at a time and remove while still spreadable.