Brazilian Carrot Cake with a Crisp Chocolate Glaze

Hi, friends! If you enjoy the little flakes of chocolate glaze that break when you cut a cake, this version is for you. Underneath, the blended carrot cake stays soft. Have the topping ingredients ready before you start: once the syrup reaches its setting point, it needs to be spread promptly.

Jump to ingredients and steps

Prep

20 minutes

Cook or chill

35–45 minutes, plus glaze setting

Yield

about 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), cut into small pieces
• 3 large eggs
• ½ cup neutral oil (120 ml)
• 1½ cups granulated sugar (300 g)
• 2 cups all-purpose flour (240 g; use the weight)
• 1 tablespoon baking powder (12 g)
• Pinch of salt
• Butter or oil and flour for the pan

Crisp chocolate glaze

• 1 cup granulated sugar (200 g)
• 4 level tablespoons sweetened 50%-cocoa powder (32 g)
• 2 tablespoons butter (30 g)
• 4 tablespoons water (60 ml)

How to make it

1. Preheat to 350°F (180°C). Grease and flour a 20 × 30 cm pan, approximately 8 × 12 inches.
2. Blend the eggs, oil, and carrots until completely smooth, then add the sugar and blend to combine. Turn the blender off before scraping the sides.
3. Transfer to a bowl. Fold in the sifted flour and salt in two or three batches with a spatula or hand whisk, stopping when no dry flour remains.
4. Gently fold in the baking powder. The batter should be creamy and fall from the spatula in a thick ribbon.
5. Pour into the pan and bake for 35–45 minutes. Avoid opening the oven during the first 30 minutes. Check the center with a toothpick: moist crumbs are fine, raw batter is not.
6. Let the cake become warm rather than hot in its pan before adding the topping.
7. Let the baked cake cool in its pan for about 10–15 minutes before starting the glaze.
8. Mix glaze sugar, cocoa product, water, and butter in a small saucepan before heating. Cook over medium-low heat, stirring until the butter melts and the mixture boils.
9. Continue for roughly 3–5 minutes after boiling. Look for a glossy syrup with denser bubbles that runs from a spatula in a continuous ribbon; timing alone is not enough.
10. Put a small drop on a cool saucer and let it cool before touching it. It should become firm rather than remain liquid. If needed, cook briefly and test again.
11. Immediately spread the hot glaze in a thin layer over the warm cake, using just a few strokes. Stop smoothing once it begins to set.
12. Leave uncovered until a fine shell forms, generally 15–25 minutes. Humidity and coating thickness affect the setting time.

Small details that help

Do not use the softer milk glaze’s proportions for this crunchy shell. A thinner, promptly spread layer sets more evenly. The source uses sweetened Brazilian 50%-cocoa powder. For a weighed substitute, mix equal weights of unsweetened cocoa and sugar: 32 g of the source product becomes 16 g cocoa plus 16 g sugar, in addition to the recipe’s listed sugar. This matches the nominal cocoa/sugar proportion, though brands can differ. Do not use hot cocoa mix or replace it with the same weight of pure cocoa without adjusting.

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

Which variation will you try next?

Crisp chocolate glazeFlowing brigadeiroMarbled carrot cake

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