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Brazilian

Brazilian Carrot Cake with Chocolate Glaze

A Brazilian carrot cake blended smooth and topped with a simple chocolate glaze.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Brazilian Carrot Cake with Chocolate Glaze

55 mintotal

35 min hands-on20 min hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven, Stovetop.

Includes cooling time before glazing and slicing; active blending and glaze work takes about 35 minutes.

Method

  1. Preheat the oven to 180°C. Grease and line a small cake pan.

  2. Blend carrot, eggs, oil, and sugar until very smooth and orange.

  3. In a bowl, mix flour, baking powder, and salt.

  4. Pour the carrot mixture into the dry ingredients and fold just until no dry flour remains.

  5. Pour into the pan and bake for 28–35 minutes, until a tester comes out clean.

    28–35 min

  6. For the glaze, heat cocoa powder, milk, butter, and a little sugar if needed until glossy and pourable.

  7. Pour the warm glaze over the cake and let it set slightly before slicing.

How to tell it's done

The cake should be soft, moist, and orange-gold, with a thin glossy chocolate layer.

Getting it right

Tip

Blend the carrot mixture until smooth so the cake has the classic bright color and soft crumb.

What to serve it with

Serve as an afternoon snack, lunchbox sweet, or simple party dessert.

Common mistakes

The cake is dense and heavy.
Blend the carrot mixture until genuinely smooth, then fold it into the flour by hand and stop as soon as the dry flour disappears. The blending is for the carrot, not the batter.
The glaze sets hard and cracks.
Take it off the heat while it still pours easily and put it on the cake warm. Boiled longer it turns to fudge, which sets solid and shatters when you cut it.

Substitutions

  • Brazilian carrot cake usually blends the carrot into the batter rather than using grated carrot.
  • Do not overmix after adding flour, or the cake may become dense.
  • For a thicker glaze, simmer it a little longer before pouring.

Storing and reheating

Keeps three days covered at room temperature and stays moist because of the oil and carrot. Refrigerate only in hot weather, and bring it back to room temperature before serving. It freezes unglazed for two months.