Description
A moist and vibrant Brazilian-style carrot cake made with blended carrots and topped with a rich chocolate glaze. Unlike American carrot cakes, this version is smooth and simple—no nuts or spices.
Ingredients
3 medium carrots, peeled and chopped
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
For the chocolate glaze:
1/2 cup sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 tbsp butter
2 tbsp whole milk
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a blender, combine chopped carrots, eggs, and oil. Blend until smooth.
3. In a large bowl, whisk together sugar, flour, baking powder, and salt.
4. Pour the blended carrot mixture into the dry ingredients and mix until fully combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Meanwhile, make the chocolate glaze: In a small saucepan, combine sweetened condensed milk, cocoa powder, butter, and milk.
8. Cook over low heat, stirring constantly, until smooth and slightly thickened.
9. Once the cake is baked, let it cool slightly, then pour the warm glaze evenly over the top.
10. Allow glaze to set before slicing and serving.
Notes
For best results, use very fresh carrots and blend thoroughly for a smooth texture.
This cake is traditionally made without cinnamon, nuts, or raisins.
Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Brazilian carrot cake, bolo de cenoura, chocolate glaze, blender cake