Hi, friends! This carrot cake is the Brazilian kind my grandmother served with afternoon coffee: the carrots are blended into the batter, and chocolate goes on top. It is different from an American spiced carrot cake with grated carrots and cream cheese frosting. Weigh the carrots, blend them smooth, and fold the flour in by hand for a lighter crumb.
- Prep
- 20 minutes
- Cook or chill
- 35–45 minutes
- Yield
- 12 slices
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Cake
- 250 g peeled carrots (about 9 oz), thinly sliced
- 3 large eggs
- ½ cup neutral oil (120 ml)
- 1½ cups granulated sugar (300 g)
- 280 g all-purpose flour (the original recipe’s 2 cups; use the weight)
- 1 tablespoon baking powder (14 g)
- Pinch of salt
- Butter and flour for the pan
Chocolate glaze
- 4 tablespoons granulated sugar
- 3 tablespoons sweetened 50%-cocoa powder
- 2 tablespoons butter
- 4 tablespoons milk
How to make it
- Preheat to 350°F (180°C). Grease and flour a 20 × 30 cm pan, approximately 8 × 12 inches.
- Blend the carrots, eggs, oil, and sugar for 2–3 minutes until very smooth. Switch the blender off before scraping the sides.
- Combine the flour and salt in a bowl. Fold in the carrot mixture in two batches, stopping as soon as the dry patches disappear.
- Gently fold in the baking powder. Pour into the pan and bake for 35–45 minutes. A toothpick in the center should come out without raw batter; a few moist crumbs are fine.
- For the glaze, combine the sugar, cocoa powder, butter, and milk in a saucepan. Cook over medium heat until it boils gently and thickens slightly.
- Spread the hot glaze over the warm cake. Let it settle before slicing.
Small details that help
The source recipe specifies 280 g of flour; other carrot-cake variations in this collection use 240 g. These are separate formulas, so do not swap their flour weights. Brazilian 50%-cocoa powder is a sweetened cocoa product, not hot cocoa mix. Pure unsweetened cocoa changes the sweetness and thickness of this glaze.
Serving and storing
Let the cake settle before cutting, then keep it covered. For a longer hold, refrigerate slices and warm them gently as desired. Dairy-rich toppings and filled cakes need refrigeration. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Why is my cake dense?
Too much carrot, extra flour, or prolonged mixing after adding flour can weigh down the batter. Weigh the peeled carrots and flour.
Can I grate the carrots instead?
This particular recipe depends on finely blended carrots. Grated carrots make a different cake and may require another formula.
Does it need cinnamon?
No. The original uses the carrot flavor and chocolate topping without the spice profile of a typical American carrot cake.