Brazilian Carrot Cake with Chocolate Glaze Recipe

If you haven’t tried a Brazilian Carrot Cake with Chocolate Glaze Recipe yet, you’re in for a real treat! This cake is unlike the typical carrot cake you’d expect — it’s super moist and sweet, with a velvety chocolate glaze that feels like a little hug in every bite. Whether you’re looking for a dessert to impress on a weeknight or a special occasion, this recipe hits all the right notes without being complicated.

I’ve made this cake countless times, and what I love most is how quick it comes together. No grating carrots here; just a food processor or blender does the trick, making it perfect for when you want something homey but fuss-free. Plus, that chocolate glaze? It’s ridiculously simple but adds such richness — trust me, the Brazilian carrot cake with chocolate glaze recipe will become your new favorite dessert to share.

Ingredients You’ll Need

The magic of this cake lies in the balance between fresh carrots and simple pantry staples — easy to find and even easier to work with. Using whole ingredients like fresh carrots and eggs ensures a natural sweetness and moist crumb, while the chocolate glaze ties it all together with a silky finish.

• Chopped raw carrots: Fresh carrots bring moisture and natural sweetness; making sure they’re finely chopped helps the cake stay smooth and tender.
• Large eggs: Eggs bind everything together and contribute to the cake’s excellent texture.
• Vegetable oil: Keeps the cake wonderfully moist—you can’t really substitute with butter here without changing the texture.
• White sugar: Sweetens the cake while promoting a tender crumb.
• All-purpose flour: The base for the cake, sift it if you want an even lighter texture!
• Baking powder: Gives the cake the lift it needs to stay fluffy.
• Salt: Just a pinch to balance flavors.
• Semi-sweet chocolate chips or cocoa powder: For the glaze – chocolate chips melt smoothly, cocoa powder works if you want a richer, less sweet glaze.
• Butter: Adds shine and richness to the glaze.
• Corn syrup (or honey/agave): For that glossy finish on the chocolate glaze and to keep it smooth.
• Milk: Optional—just enough to thin the glaze if it gets too thick.

Variations

I love how this Brazilian Carrot Cake with Chocolate Glaze Recipe is flexible—you can twist it to suit your preferences or dietary needs without much fuss. Here are some ways I like to make it my own.

• Using coconut oil instead of vegetable oil: Gives the cake a subtle coconut flavor that pairs beautifully with the chocolate glaze.
• Adding crushed walnuts or pecans: For a little crunch, I toss a handful into the batter—I think it adds a nice texture contrast.
• Making it vegan-friendly: Swap eggs with flax eggs and use a plant-based milk; just a heads up, the texture will be slightly different but still delightful.
• Spicing it up: Sometimes I add a pinch of cinnamon or nutmeg to the batter for a warm, cozy twist.

How to Make Brazilian Carrot Cake with Chocolate Glaze Recipe

Step 1: Blend Your Carrots and Wet Ingredients

Start by placing the raw chopped carrots and eggs into a blender or food processor. Add the vegetable oil and sugar right on top, then blitz everything until it’s smooth and well combined. This step is key — getting a silky carrot mixture means your cake will have that signature moist texture. If the blender stalls, scrape down the sides and blend again to avoid lumps.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Sifting here can help if you want an even lighter cake, but it’s not essential. This dry mix is simple, just enough to support the carrot batter without overpowering it.

Step 3: Combine Wet and Dry

Slowly pour the wet carrot mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold everything together until just combined. Be careful not to overmix — the batter should be smooth but a bit thick. That’s your sign it’s ready for baking.

Step 4: Bake the Cake

Pour the batter into a greased or parchment-lined 9×13-inch pan. Bake at 350°F (175°C) for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. I always start checking around 30 minutes to avoid overbaking—it keeps the cake from drying out.

Step 5: Make the Chocolate Glaze

While the cake bakes, get the glaze ready by gently melting the chocolate chips, butter, and corn syrup in a double boiler or microwave (in 20-second bursts). Stir until smooth, and if it’s too thick, add a tablespoon or two of milk until you get a pourable consistency. This glaze is luscious and glossy—don’t skip this step!

Step 6: Glaze and Serve

Once the cake has cooled for about 10 minutes (you want it slightly warm, not hot), spread the chocolate glaze evenly over the top. The warmth helps it spread easily and sets beautifully as it cools. Let the cake rest for another 20 minutes for the glaze to firm up before slicing.

How to Serve Brazilian Carrot Cake with Chocolate Glaze Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few toasted pecans on top for a little crunch. Sometimes I sprinkle shredded coconut or even a pinch of flaky sea salt on the glaze to amp up the chocolate flavor—it’s a small detail that wows every time.

Side Dishes

This cake pairs beautifully with a cup of strong coffee or a creamy latte—perfect for that cozy afternoon break with friends. If I’m serving it as a party dessert, I sometimes add fresh berries on the side to balance the sweetness.

Creative Ways to Present

For birthdays or special occasions, I love making mini versions in cupcake liners. Drizzle the glaze and top with colorful sprinkles or edible flowers for an eye-catching display. Another fun idea is layering it with whipped cream in a trifle dish — it’s unexpected and delicious!

Make Ahead and Storage

Storing Leftovers

I keep leftover Brazilian carrot cake with chocolate glaze stored tightly covered in the fridge. It stays moist and the glaze softens just enough so every bite feels freshly made. It’s best eaten within 3 days, although I’ve noticed it still tastes good even after that if kept chilled well.

Freezing

If you want to freeze the cake, I recommend freezing it without the glaze and adding the chocolate glaze fresh after thawing. The cake freezes beautifully in an airtight container or wrapped tightly in plastic wrap and foil. This way, the texture stays moist, and you keep the glaze glaze shiny and fresh-tasting.

Reheating

I reheat slices in the microwave for about 20-30 seconds — just enough to take the chill off but not dry it out. If you froze it without glaze, add the glaze after warming up and let it set for a few minutes for that melt-in-your-mouth finish.

FAQs

Final Thoughts

This Brazilian Carrot Cake with Chocolate Glaze Recipe has become one of my go-to desserts whenever I want something that feels both comforting and special without a ton of effort. The way those sweet carrots blend into a tender cake, topped with that silky chocolate glaze—it’s pure joy. I really hope you try this and find it as rewarding as I have; it’s a recipe I love to share with friends and family, and I’m sure you’ll enjoy it too.

Print