Brazilian Carrot Cake

submitted by Kevin McHale

The 1st thing most people ask is: what’s the difference between Brazilian carrot cake and (for lack of a better word) regular carrot cake? The answer is: everything, minus the carrots. Fear not, for those of you who love or even despise regular carrot cake, this one is covered in chocolate - so a dream cake for me and an entirely different cake altogether. I’m fully converted. Another classic Brazilian dessert is brigadeiro. Normally this cake is covered in a chocolate frosting make from powdered chocolate, but I recently tried it topped with brigadeiro and it was life changing.
Leave this baby on the counter and take a slice every time you walk by because it’s light enough to do so. I prefer mine room temp. Oh! Most important bit - IT’S EASY! LIKE SO SO EASY.

This recipe is by Olivia Mesquita and her amazing site:

Brazilian Carrot Cake


For the cake-

300g (10.6 ounces) peeled carrots, cut into chunk (roughly 3 1/2 peeled carrots, weigh them out fit you can)

3 large eggs

1 3/4 cups sugar

1 cup vegetable oil

Pinch of salt

2 cups flour, sifted

1 tablespoon baking powder, sifted

For the brigadeiro:

3 ounces bittersweet chocolate, chopped

1 can (14 ounces) sweet condensed milk

2 tablespoons unsalted butter

1/2 cup heavy cream

Chocolate sprinkles (if you have ‘em)


  1. Preheat oven to 350°F. Butter and flour bundt pan.

  2. In a blender, combine the carrots, eggs, sugar, oil and salt. Blend until smooth. Pour the mixture into a large bowl and, using a hand whisk, gently stir the flour and baking powder, until no traces of flour remain.

  3. Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.

  4. Remove cake from oven and let it cool for 10 minutes. Then, run a butter knife along the edges, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto a cooling rack and let the cake continue to cool while you prepare the frosting.

  5. To make the brigadeiro, combine the chocolate, sweet condensed milk and butter in a saucepan. Cook the mixture, over medium-low heat, stirring constantly, until thickened and releasing from the bottom of the pan, about 10 minutes. Add the heavy cream and stir until smooth. The brigadeiro should be thick but pourable.

  6. Transfer the cake to a serving platter and pour the brigadeiro all over the cake. Decorate with chocolate sprinkles, if desired. Let it set for a few minutes before serving.

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