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–+ servings
a square piece of carrot cake with chocolate frosting lifted out of the pan.
5 from 13 votes

Brazilian Carrot Cake

Brazilian Carrot Cake is a fluffy sheet cake with a deliciously rich chocolate icing. The cake batter is easily made in a blender or food processor.
Author Diana
Servings 12 Servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Equipment

Ingredients

For the Cake:

  • 3 medium (300 g) carrots peeled and chopped
  • 4 large eggs at room temperature
  • 1 cup (240 ml) vegetable oil
  • 1 ¾ cups (350 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

For the Chocolate Brigadeiro Frosting:

  • 14 ounces (400 g) canned sweetened condensed milk
  • 1 tablespoon (14 g) unsalted butter
  • ¾ cup semi sweet chocolate chopped, or chocolate chips
  • ⅛ teaspoon salt
  • 1-2 tablespoons milk or cream, if needed, to adjust consistency

Instructions

To make the Cake:

  • Preheat your oven to 350°F (180°C). Line a 9x13 inch (22x33 cm) pan with parchment paper.
  • In a blender or food processor, combine the chopped carrots, eggs, and vegetable oil. Blend until very smooth.
  • In a large bowl, sift together the sugar, flour, and baking powder.
  • Pour the carrot mixture from the blender into the bowl with the dry ingredients. Mix well until the batter is smooth and uniform. Be careful not to overmix the batter, stop stirring when there are no dry patches of flour visible.
  • Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Allow to cool for 10 minutes in the pan, then transfer to a plate, or allow to cool completely if you want to frost the cake in the pan.

To make the Chocolate Brigadeiro Frosting:

  • While the cake is baking, prepare the chocolate topping. In a small saucepan, combine the butter, sweetened condensed milk, chocolate chips, and milk or heavy cream.
  • Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
  • Once the cake is done and slightly cooled, pour the warm chocolate topping over the cake, covering the surface evenly, add sprinkles if desired. Allow the cake to cool completely and the topping to set before slicing and serving.

Notes

  • Blending the carrots: Raw carrots might be difficult to blend with a regular blender. I suggest using a high-speed blender or a food processor for the smoothest cake batter.
  • Frost the cake while it's slightly warm: this helps to keep the carrot cake moist.
  • Storage: Keep the cake in an airtight container in the fridge for up to 5 days. 

Nutrition

Calories: 559kcal | Carbohydrates: 71g | Protein: 8g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 152mg | Potassium: 349mg | Fiber: 2g | Sugar: 52g | Vitamin A: 2763IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/brazilian-carrot-cake/