A vibrant and fluffy dessert, Brazilian Carrot Cake (known as Bolo de Cenoura) is unlike any carrot cake I’ve had before. Blended carrots give it a bright orange hue and a perfectly moist texture, while a simple chocolate glaze adds a rich finish. This easy cake is a staple in many Brazilian homes, and I love making it as a snack, dessert, or even for breakfast with coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
3 medium carrots, peeled and chopped
3 large eggs
1 cup neutral oil (like sunflower or canola)
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
For the Chocolate Glaze:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons butter
2 tablespoons milk (or plant-based milk)
Directions
I start by preheating my oven to 350°F (175°C) and greasing and flouring a bundt or 9×13-inch cake pan.
In a blender, I combine the chopped carrots, eggs, and oil and blend until the mixture is smooth and creamy.
In a large mixing bowl, I mix together the sugar, flour, baking powder, and a pinch of salt.
I pour the carrot mixture into the dry ingredients and stir until just combined—being careful not to overmix.
Then I pour the batter into the prepared pan and bake it for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, I make the glaze. In a small saucepan over medium heat, I combine sugar, cocoa powder, butter, and milk, stirring constantly until smooth and slightly thickened (about 3–4 minutes).
Once the cake is done, I let it cool for a few minutes before inverting it onto a plate.
I pour the warm glaze over the top and let it set before slicing and serving.
Servings and timing
Servings: 10
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Calories: 310 kcal per serving
Variations
I sometimes add a bit of vanilla extract or orange zest to the batter for a citrusy note.
For a dairy-free version, I use plant-based milk and vegan butter in the glaze.
Instead of a chocolate glaze, I’ve also topped this with powdered sugar or a simple orange glaze for a different twist.
Mini bundt pans or cupcake molds work great if I want individual portions.
Storage/Reheating
I keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. To reheat, I warm slices in the microwave for about 10–15 seconds—it softens the crumb and makes the glaze melt slightly, which I love. The cake also freezes well (without the glaze); I wrap slices individually and freeze for up to 2 months.
FAQs
What makes Brazilian carrot cake different from American carrot cake?
Unlike American versions, Brazilian carrot cake is blended, has no nuts or spices, and is topped with a chocolate glaze instead of cream cheese frosting. It’s much simpler and has a fluffier texture.
Can I use baby carrots instead of regular ones?
Yes, I can use baby carrots, but I make sure to weigh them so I use roughly the same amount as 3 medium regular carrots.
Can I make this cake gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. It still comes out moist and delicious.
How do I know when the cake is done baking?
I insert a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, it’s done. The top should also spring back lightly when pressed.
Can I double the recipe for a larger crowd?
Yes, I’ve doubled the recipe and baked it in a large sheet pan or two bundt pans. I just make sure to adjust the baking time slightly and keep an eye on doneness.
Conclusion
This Brazilian Carrot Cake is a delicious departure from the usual and has become one of my favorite go-to cakes. It’s easy, vibrant, and full of comforting flavor with minimal effort. Whether I’m baking it for a special occasion or just a quiet afternoon treat, it always brings a little joy to the table.
📖 Recipe:
Print
Brazilian Carrot Cake (Bolo de Cenoura)
- Total Time: 50 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A vibrant, moist, and fluffy Brazilian Carrot Cake (Bolo de Cenoura) made by blending carrots for a smooth texture and topped with a rich chocolate glaze. It’s a simple, comforting dessert perfect for snacks, breakfast, or gatherings.
Ingredients
3 medium carrots, peeled and chopped
3 large eggs
1 cup neutral oil (like sunflower or canola)
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
For the Chocolate Glaze:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons butter
2 tablespoons milk (or plant-based milk)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or 9×13-inch cake pan.
- In a blender, blend chopped carrots, eggs, and oil until smooth and creamy.
- In a large bowl, mix sugar, flour, baking powder, and salt.
- Pour the blended carrot mixture into the dry ingredients and stir until just combined.
- Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While cake is baking, make the glaze: combine sugar, cocoa powder, butter, and milk in a saucepan over medium heat. Stir constantly for 3–4 minutes until smooth and slightly thickened.
- Once cake is done, let it cool for a few minutes before inverting onto a plate.
- Pour warm glaze over the cake and let it set before slicing and serving.
Notes
Add vanilla extract or orange zest to the batter for a citrusy twist.
Use plant-based milk and vegan butter for a dairy-free version.
Top with powdered sugar or orange glaze instead of chocolate for variation.
Use mini bundt pans or cupcake molds for individual portions.
Store covered at room temperature for up to 3 days or refrigerate for 5 days.
Freeze unglazed slices for up to 2 months, wrapped individually.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
