EasyMade with care. Sweets · Blender and oven
Brazilian carrot cake
Brazilian carrot cake: liquids blended, dry ingredients mixed by hand. Weigh the carrots so the cake does not become dense.
What we'll need
- 360 g peeled carrot
- 4 pieces eggs
- 1 cup oil
- 1½ cups sugar for the batter
- 2 cups wheat flour for the batter
- 1 tablespoon baking powder
- 1 pinch salt
- ½ cup 50% cocoa chocolate powder for the glaze
- 0.33 cup sugar for the glaze
- 80 ml water for the glaze
- 1 tablespoon butter for the glaze
- 1 teaspoon butter for greasing
- 1 tablespoon flour for dusting
1 cup = 240 ml. Measurements follow the original recipe.
Serves 12 people.
Contains: Gluten (wheat), Egg, Milk.
Here's how it's done.
Prepare pan and ingredients.
Preheat oven to 180 °C. Grease and flour a 30 × 20 cm pan. Cut carrots into small pieces and measure batter and glaze ingredients separately.
Blend the liquids.
Put carrots, eggs, oil and batter sugar in the blender. Blend until smooth, with no carrot pieces. Turn off before scraping the sides.
Fold in dry ingredients.
Pour the mixture into a bowl. Add sifted flour, salt and baking powder. Mix gently just until no dry patches remain. Pour into the pan.
Bake and cool until warm.
Bake for about 45 minutes. Insert a toothpick in the center: it should come out without raw batter. Remove with oven mitts and cool for 15 minutes before glazing.
Spread the glaze.
Mix the glaze's chocolate, sugar, water and butter in a small saucepan. Boil, stirring, for 2 minutes. Turn off, stir a little more and spread over the warm cake. Let the glaze set before cutting.
About this recipe and its sources
Weighed carrots, blended liquids and flour mixed in by hand. We chose a water-based chocolate glaze; the alternative uses brigadeiro. Time includes cooling the cake until warm.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.