Brazilian Carrot Cake with Chocolate Glaze Recipe

What is Brazilian Carrot Cake?

Did you know that a staggering 75% of Brazilians consider cake a mandatory part of celebrations? Brazilian Carrot Cake, or “Bolo de Cenoura,” isn’t your typical carrot cake loaded with spices and nuts. Instead, it’s celebrated for its incredibly moist, tender crumb and vibrant orange hue, thanks to the pureed carrots that form its base. It’s often paired with a rich, glossy chocolate glaze that hardens slightly as it cools, creating a delightful contrast in texture and flavor. This delightful cake is a staple treat in Brazil, gracing birthday parties, holiday gatherings, and casual ‘café da tarde’ (afternoon coffee) moments. Its simplicity and comforting taste make it a beloved dessert year-round, proving that sometimes, the simplest ingredients create the most magical results.

Ingredients for Brazilian Carrot Cake

The beauty of this Brazilian Carrot Cake lies in its straightforward ingredient list, readily available in most pantries. We’re aiming for a cake that’s unbelievably tender, moist, and bursting with a subtle, sweet carrot flavor, perfectly complemented by a decadent chocolate glaze.

For the Cake

• 3 medium carrots, peeled and roughly chopped (about 1.5 cups) – These will provide moisture and a beautiful, natural color.
• 3 large eggs – The binder and leavening agent, ensuring a light texture.
• 1 cup (240ml) vegetable oil – This is key for that signature moistness! Use a neutral oil like canola or sunflower.
• 2 cups (400g) granulated sugar – For sweetness and a tender crumb.
• 2 cups (250g) all-purpose flour – The structure of our cake. Sift for extra lightness.
• 1 tablespoon baking powder – For a good rise.
• 1/2 teaspoon salt – To balance the sweetness and enhance flavors.

For the Chocolate Glaze

• 1 cup (200g) granulated sugar – The base of our sweet glaze.
• 1/2 cup (120ml) milk (whole or 2%) – To dissolve the sugar and create a smooth consistency.
• 4 tablespoons unsalted butter – For richness and a glossy finish.
• 3 tablespoons unsweetened cocoa powder – For that deep chocolate flavor. Dutch-processed will give a richer color.
• 1 teaspoon vanilla extract – To round out the chocolatey notes.

Timing is Everything

While the average cake recipe might take around an hour, this Brazilian Carrot Cake comes in slightly quicker, making it an excellent option for a spontaneous craving or a last-minute dessert. The blending and mixing are speedy, and the baking time is standard for a Bundt or layer cake.

Step 1: Preheat and Prepare

Let’s get our oven ready! Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or two 8-inch round cake pans. A well-greased pan is crucial for easy release, ensuring your beautiful cake comes out in one piece!

Step 2: Blend the Wet Ingredients

In a blender, combine the chopped carrots, eggs, vegetable oil, and sugar. Blend until the mixture is completely smooth and no carrot chunks remain. You want a velvety, homogenous liquid. This is where the magic starts, ensuring those carrots are perfectly incorporated for a smooth texture and vibrant color.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking them together ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rising.

Step 4: Mix the Batter

Pour the blended wet ingredients from the blender into the bowl with the dry ingredients. Gently mix with a whisk or spatula until just combined. Be careful not to overmix! Overmixing can develop the gluten too much, resulting in a tough cake. A few small lumps are perfectly fine.

Step 5: Bake Your Cake

Pour the batter evenly into your prepared pan(s). Bake in the preheated oven for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch. If using two round pans, the baking time might be slightly shorter.

Step 6: Make the Chocolate Glaze

While the cake is baking or cooling, prepare the glaze. In a medium saucepan, combine the sugar, milk, butter, and cocoa powder. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil for about 2-3 minutes, stirring continuously. Remove from heat and stir in the vanilla extract.

Step 7: Glaze and Serve

Once the cake has baked and is still warm (but not piping hot), invert it onto a wire rack set over a baking sheet. For a Bundt cake, you can also leave it in the pan for about 10 minutes before inverting to cool. Once the cake is slightly cooled, pour the warm chocolate glaze over the top, letting it drip down the sides. The glaze will set slightly as it cools. Allow the cake to cool completely before slicing and serving. Enjoy this taste of Brazilian sunshine!

Nutritional Information

• Calories: Approximately 350-400 per serving (varies based on frosting and serving size)
• Carbohydrates: 50-60g
• Fat: 15-20g
• Protein: 4-6g
• Sugar: 30-40g

Please note: These are estimated values and can vary based on ingredient brands and exact measurements.

Healthier Alternatives

While this recipe is meant to be a delightful treat, here are some ways to make it a bit lighter without sacrificing too much flavor:

• Reduced Sugar: Decrease granulated sugar by 1/4 cup. The carrots and glaze still provide sweetness.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Oil Swap: Use a heart-healthier oil like light olive oil, though pure vegetable or canola is recommended for neutral flavor.
• Glaze Lightening: For the glaze, try using less sugar, or opt for a thinner ganache made with dark chocolate and a touch of cream.
• Added Goodness: While not traditional, a sprinkle of chopped walnuts or pecans on top can add healthy fats and crunch.

Serving Suggestions

This Brazilian Carrot Cake is fantastic on its own! However, for an extra special touch, consider serving it:

• With a dollop of whipped cream or a scoop of vanilla ice cream.
• Alongside a freshly brewed cup of coffee or a glass of cold milk.
• As a dessert after a family meal.
• During a tea time break to brighten your afternoon.

Common Mistakes to Avoid

To ensure your Brazilian Carrot Cake turns out perfectly every time, steer clear of these common pitfalls:

• Not Blending Carrots Smoothly: Lumps of carrot can lead to an uneven texture. Blend until completely smooth.
• Overmixing the Batter: This is a sure way to get a tough, dense cake. Mix just until the ingredients are combined.
• Baking at the Wrong Temperature: An oven that’s too hot can cause the outside to burn before the inside is cooked. Use an oven thermometer if you suspect yours runs hot.
• Glazing a Hot Cake: Pouring a hot glaze onto a very hot cake can make the glaze melt and soak in too much, rather than forming a nice layer. Let the cake cool slightly.

Storing Your Brazilian Carrot Cake

Proper storage will keep your cake moist and delicious:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: For longer storage (up to a week), you can refrigerate the cake. Let it come to room temperature before serving for the best texture and flavor.
• Freezing: While best enjoyed fresh, you can freeze unfrosted cake portions. Wrap them tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator. Glaze after thawing if desired.

Taste the Sunshine of Brazil

Brazilian Carrot Cake is more than just a dessert; it’s a celebration of simple ingredients coming together to create something truly special. Its moist crumb, vibrant color, and indulgent chocolate glaze make it an irresistible treat for any occasion. Whether you’re baking it for a birthday, a holiday, or just because, this cake is sure to bring smiles and happy sighs. So, gather your ingredients, fire up your blender, and get ready to bake a piece of Brazil right in your own kitchen. You won’t regret it!

Frequently Asked Questions