Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting

Name: Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Brazilian
Ingredients: 3–4 medium raw carrots, peeled and chopped; 3 large eggs; 1 cup granulated sugar; 1/2–3/4 cup neutral oil (vegetable or sunflower); 2 cups all-purpose flour (or cake flour); 1 tablespoon baking powder; Pinch of salt; 2 tablespoons unsweetened cocoa powder; 2 tablespoons butter; 4 tablespoons sugar (for glaze); 2–3 tablespoons milk; (Optional) 2 tablespoons carrot puree for carrot-chocolate frosting variation

Posted on August 18, 2025

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Introduction

If you think you know carrot cake, think again. The Brazilian Carrot Cake with Creamy Chocolate & Carrot Frosting, or “Bolo de Cenoura” as it’s lovingly called in Brazil, is a dessert in a league of its own. Forget raisins, spices, and heavy cream cheese frostings—this South American twist is all about bright colors, rich flavor, and a melt-in-your-mouth texture that’s as easy to love as it is to bake.

What makes this version special? It blends raw carrots into a silky batter, bakes into a moist and fluffy sponge, and is crowned with a luscious, glossy chocolate frosting—sometimes with a subtle carrot touch. In this guide, we’ll walk you through everything you need to know about this iconic treat, from history to baking tips, storage, and healthier variations.

Don’t miss our Dubai Chocolate Balls – The Viral Dessert Everyone’s Talking About for another unique dessert experience.

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The Origins and Popularity of Brazilian Carrot Cake

How Brazilian Carrot Cake Differs from the American Version

American carrot cake is known for its spice-heavy batter, shredded carrots, chopped nuts, and cream cheese frosting. But in Brazil? The story is very different.

Brazilian carrot cake, or bolo de cenoura, skips the spices and nuts completely. Instead of grated carrots, it uses pureed carrots, blended until smooth with oil, eggs, and sugar. This creates a light, fluffy, and vivid orange batter that bakes into a moist, tender crumb—almost like a sponge cake.

The frosting also takes a detour from Western traditions. There’s no cream cheese here. Instead, it’s topped with a rich chocolate glaze, made by simmering cocoa powder, butter, sugar, and milk until smooth and glossy. It hardens slightly as it cools, creating a beautiful crackly shell that contrasts with the soft cake below.

In short, Brazilian carrot cake is:

Simpler, using fewer spices and ingredients
Visually brighter, thanks to blended carrots
Paired with chocolate, not cream cheese
More approachable, especially for beginner bakers

It’s also quicker to make, since blending is faster than grating and you don’t need to wait for the frosting to set like buttercream.

The Cultural Significance of “Bolo de Cenoura” in Brazil

In Brazil, this cake isn’t just a dessert—it’s a household staple. You’ll find it at birthday parties, coffee breaks (cafezinho), school lunches, and weekend gatherings. It’s as common as banana bread is in American homes.

The original recipe is believed to have emerged in the mid-20th century, influenced by American carrot cakes, but quickly adapted with local preferences. Brazilians favored a sweeter cake without spices, often baked in a rectangular pan and cut into square pieces.

The chocolate topping became a natural pairing, as chocolate is a favorite treat across Brazil. Over time, many families developed their own take on the cake, adding elements like coconut, orange zest, or even a carrot-chocolate swirl.

Today, bolo de cenoura represents comfort, tradition, and family. You’ll find grandmothers passing down their unique versions to grandchildren, and every bakery worth its sugar sells their own riff on this national treasure.

This cake’s popularity even extends online. TikTok, Instagram, and YouTube are full of #bolodecenoura posts showcasing gooey slices, silky glazes, and creative modern twists. It’s clear this humble cake has gone global—yet stayed deeply rooted in Brazilian kitchens.

Key Ingredients That Make the Difference

Why Brazilian Carrot Cake Uses Oil Instead of Butter

One of the first things bakers notice when comparing this cake to American-style carrot cakes is the use of oil instead of butter. But this isn’t just a preference—it’s essential for the texture that defines bolo de cenoura.

Unlike butter, which must be softened or creamed, oil blends seamlessly with the other wet ingredients (especially in a blender), making prep faster and easier. But more importantly, oil keeps the cake extra moist and tender, even after a day or two. This is perfect for a cake that may be stored at room temperature or enjoyed over a few days.

Here’s how oil benefits Brazilian carrot cake:

Moisture retention: The cake stays soft and fresh longer.
Neutral flavor: Allows the carrot and chocolate to shine without buttery richness overpowering.
Better blending: Essential when you’re pureeing carrots—oil emulsifies with eggs and sugar quickly.

While most Brazilian recipes use vegetable oil or sunflower oil, you can experiment with coconut oil for a mild tropical note, or avocado oil if you want a healthier fat with a higher smoke point.

The Importance of Using Raw Carrots and How It Affects the Texture

Another standout ingredient—and the star of the show—is raw carrots. Unlike in Western versions where carrots are shredded or finely grated, the Brazilian version calls for peeled and chopped raw carrots that get blended until completely smooth.

Why does this matter?

Blending raw carrots with oil and eggs forms a silky base that:

Creates a smoother crumb, similar to a sponge cake or pound cake.
Boosts the cake’s natural orange color—no artificial coloring needed.
Ensures even moisture distribution without clumps or stringy bits of carrot.

And the result? A uniform, fluffy texture that’s unlike any other carrot cake. No lumps. No chewy surprises. Just a tender, perfectly sweet slice that tastes as good as it looks.

If you’re short on time, this ingredient method alone cuts prep in half. There’s no need to shred anything or cream butter—just toss everything into a blender and go. That’s one reason bolo de cenoura is a go-to dessert for busy home bakers in Brazil.

Looking for inspiration? Try our twist on carrot-based desserts with the Zucchini Cake – The Moist, Healthy Treat You Didn’t Know You Needed!

Crafting the Perfect Cake Batter

How to Blend Carrots for a Silky-Smooth Batter

The secret to the lush texture of Brazilian carrot cake with creamy chocolate & carrot frosting lies in how the carrots are prepared. Forget hand mixing or whisking—this cake demands a blender.

To start, you’ll need:

3–4 medium-sized peeled raw carrots, chopped into chunks
3 large eggs
½ to ¾ cup neutral oil (like vegetable or sunflower)
1 cup granulated sugar

Step-by-step blending technique:

Add the chopped carrots, eggs, and oil into a blender.
Blend until completely smooth—about 1 to 2 minutes. There should be no visible carrot chunks.
Add the sugar and blend again for 30 seconds, until fully integrated.

This silky liquid becomes the moist base of your batter.

Once your wet ingredients are smooth and creamy, pour the mixture into a bowl and fold in the dry ingredients—typically flour, baking powder, and a pinch of salt. Use a spatula or whisk to combine everything gently. Don’t overmix, as this can make the cake dense.

This blending technique ensures:

Even carrot distribution for perfect color and flavor
No grating mess or uneven chunks
A super fast prep time (under 10 minutes!)

It’s the kind of no-fuss magic every home baker loves.

Tips for Getting the Ideal Batter Consistency Every Time

Nailing the batter texture is key to achieving that soft, light, and slightly springy bite Brazilian carrot cake is known for. Here’s how to make it foolproof:

1. Watch the consistency: Your batter should be slightly runnier than muffin batter, but not soupy. If it pours smoothly without clumping or breaking, it’s perfect.

2. Adjust based on carrot moisture: Carrots can vary in water content. If your batter feels too thick, add a tablespoon of milk to loosen it. Too thin? Add a spoonful of flour.

3. Use cake flour for an extra soft texture: If you want bakery-style softness, swap all-purpose flour for cake flour. It has lower protein and results in a finer crumb.

4. Don’t skip sifting: Always sift your dry ingredients. This ensures no lumps and helps the batter absorb evenly.

5. Add a citrus boost (optional): For a fresher twist, stir in 1 tsp of orange zest—a classic Brazilian add-in that enhances the carrot’s sweetness without overpowering.

For another irresistible batter-based dessert, check out this Pecan Pie Balls recipe—no baking, just pure flavor.

Baking Brazilian Carrot Cake the Right Way

Correct Baking Temperature and Pan Choice

Once your batter is silky and well-prepped, it’s time to bake your Brazilian carrot cake with creamy chocolate & carrot frosting to perfection. But before you pour it in, make sure you’ve picked the right pan and oven settings—these two things can make or break your final result.

Recommended pan types:

Rectangular pan (9×13 inches) – the traditional Brazilian style
Bundt pan – for a beautiful shape and even baking
Loaf pan (split into two) – great for freezing or gifting

Avoid using very shallow or overly large pans. They can overbake the edges before the center sets.

Baking instructions:

Preheat your oven to 350°F (180°C)
Grease the pan thoroughly and dust with flour or cocoa powder (the latter works great for a chocolate-based finish)
Pour in the batter and tap the pan gently to release air bubbles

Baking time:

Rectangular pan: 35–40 minutes
Bundt pan: 45–50 minutes
Loaf pans: 30–35 minutes

The top should spring back lightly when touched, and a toothpick inserted into the center should come out clean. If it’s slightly moist, that’s okay—it’ll finish setting as it cools.

Pro tip: Don’t open the oven during the first 25 minutes. Sudden drops in temperature can cause the cake to collapse.

Common Baking Mistakes and How to Avoid Them

Even a simple cake like bolo de cenoura can go wrong if you overlook a few details. Here’s how to steer clear of the usual pitfalls:

Mistake	Cause	Fix
Cake is dense	Overmixing the batter	Mix until just combined—don’t beat!
Center sinks	Oven temp too low or door opened early	Preheat fully and avoid peeking too soon
Cake is dry	Overbaking or incorrect flour ratio	Check early and measure flour with a spoon, not a scoop
Bitter taste	Too much raw carrot or undercooked cake	Blend carrots thoroughly and bake until golden

Looking for a classic southern treat? Discover great ideas like our Louisiana Praline Recipe—a nutty, buttery dessert favorite.

Once baked, let your cake cool for at least 15–20 minutes before frosting. This allows the top to set and prevents the glaze from sliding right off.

Creating the Signature Creamy Chocolate Frosting

What Sets Brazilian Chocolate Frosting Apart

If the bright orange crumb is the soul of bolo de cenoura, the creamy chocolate frosting is its heart. This isn’t your average ganache or buttercream. It’s a glossy, pourable chocolate glaze—rich, sweet, and slightly chewy once set—that defines this cake as truly Brazilian.

Unlike traditional American frostings, this version is:

Cooked on the stovetop like a thin pudding
Poured warm over the cake, forming a shiny layer
Often made with just 4 simple ingredients

Classic Brazilian chocolate glaze recipe:

2 tablespoons unsweetened cocoa powder
2 tablespoons butter
4 tablespoons sugar
2–3 tablespoons milk

How to prepare:

Combine all ingredients in a small saucepan over medium heat.
Stir constantly until the butter melts and the glaze begins to boil.
Let it bubble for 1–2 minutes until it thickens slightly.
Remove from heat and pour immediately over the cooled cake.

As it cools, it forms a soft shell—almost like a thin layer of fudge.

This frosting has become iconic in Brazil for its simplicity and ability to balance out the sweetness and moisture of the cake. And it looks gorgeous too.

Step-by-Step Instructions to Achieve a Silky, Glossy Finish

Getting that perfect shiny finish takes just a few careful steps:

Use high-quality cocoa: Avoid processed, sweetened cocoa or hot chocolate mix. You want real cocoa powder for depth.
Stir continuously: Don’t walk away from the stove. This glaze burns fast.
Add milk slowly: If your mixture seems too thick, a splash of extra milk will smooth it out.
Pour while hot: Waiting will cause it to stiffen. Pour it directly over the cake and use a spatula to gently spread it.

Want to try a no-bake dessert with equally irresistible chocolate charm? Check out our Pecan Pie Balls Recipe for a quick and easy treat.

Optional upgrade: For a shinier finish, add 1 teaspoon of corn syrup at the end. It gives that bakery-gloss look without affecting taste.

Let the cake sit for 10–15 minutes before slicing so the frosting can settle.

Making the Carrot-Infused Frosting Twist (Optional)

How to Incorporate Carrot into Chocolate Frosting

While the classic Brazilian carrot cake with creamy chocolate & carrot frosting is typically topped with a pure chocolate glaze, some modern twists give the frosting a little more flair by incorporating carrot directly into it.

The idea? Let the cake’s star ingredient shine not just in the batter, but also in the topping.

Here’s a simple way to infuse carrot into your frosting:

Carrot-chocolate frosting variation:

2 tablespoons carrot puree (cooked and blended carrots)
2 tablespoons butter
2 tablespoons unsweetened cocoa powder
4 tablespoons powdered sugar
2 tablespoons milk or cream
Optional: pinch of cinnamon or orange zest for depth

Instructions:

In a small saucepan, melt the butter and stir in the cocoa.
Add the carrot puree and mix well until smooth.
Stir in the sugar and milk, cooking until glossy.
Finish with optional flavor additions like zest or cinnamon.

The result? A slightly thicker glaze with a soft orange undertone and subtle earthy sweetness. It pairs beautifully with the moist cake and adds a gourmet touch without much extra effort.

Plus, it’s a great way to sneak in more veggies for picky eaters!

Flavor Balance: When to Add Spices or Orange Zest

Want to make your carrot frosting pop? The trick lies in balance. Carrots are naturally sweet but mild, so they benefit from a little boost.

Try these additions:

Ingredient	Benefit
Orange zest	Brightens the flavor and complements carrot
Ground cinnamon	Adds warmth without overwhelming the chocolate
Vanilla extract	Deepens overall taste
Coconut milk	Adds tropical notes and creaminess
Sea salt (pinch)	Enhances chocolate flavor and cuts sweetness

Be careful not to overdo spices—this isn’t an American spice cake. A light touch keeps it true to the Brazilian style, which favors simplicity and natural sweetness.

Want a savory contrast for your sweet dish? Don’t miss our guide on Chicken Paillard – The Complete Guide to This Classic French Dish—simple, elegant, and balanced like this frosting twist.

Presentation & Serving Tips for Maximum Wow Factor

Decorating Ideas: From Drizzle to Ganache Layering

The visual appeal of Brazilian carrot cake with creamy chocolate & carrot frosting plays a big role in how irresistible it feels—especially when that glossy chocolate glaze is perfectly set on top.

Here are easy decorating ideas that elevate your cake’s look without complicating the process:

1. The classic drizzle:
Pour the warm chocolate glaze over the center and let it drip naturally over the sides. This is the traditional Brazilian method and gives that rustic, homey look.

2. Ganache-style layering:
Double the glaze recipe, chill it slightly, and use a spatula to smooth it over the entire cake like a ganache layer. Finish with a swipe of orange zest or shaved chocolate.

3. Powdered sugar finish (for non-glazed versions):
Skip the glaze and dust the top with powdered sugar for a lighter finish, though this is less common in Brazil.

4. Toasted toppings:
Top your glaze with toasted coconut, crushed nuts, or even thin carrot curls for texture and visual contrast.

5. Muffin-style individual servings:
Pour batter into cupcake molds, bake for 20–25 minutes, then drizzle with glaze. Perfect for kids’ parties or grab-and-go snacks.

Whatever presentation you choose, keep one thing in mind: simplicity is key. This cake doesn’t need heavy décor to shine.

Best Sides to Serve with Brazilian Carrot Cake

While bolo de cenoura is amazing all by itself, pairing it with the right side can turn a simple dessert into an impressive finish to a meal or afternoon snack.

Perfect pairings include:

Coffee or espresso: The rich chocolate glaze and moist crumb are ideal with a strong coffee. In Brazil, this pairing is called a “cafezinho com bolo.”
Light whipped cream: A small spoonful adds fluff and coolness without overpowering.
Fresh fruit slices: Orange segments or strawberries offer bright contrast.
Brazilian cheese bread (pão de queijo): Not a sweet, but serves as a savory counterpart for a full Brazilian tea table.

Hosting a Brazilian-style brunch? Don’t miss our Zucchini Cake – The Moist, Healthy Treat You Didn’t Know You Needed for another fresh and fluffy addition to your menu.

Presentation doesn’t require perfection—it requires intentional simplicity. The golden-orange cake base and glossy topping speak volumes on their own.

Storage, Reheating, and Freezing Tips

How to Properly Store Your Carrot Cake for Freshness

After you’ve crafted your moist and vibrant Brazilian carrot cake with creamy chocolate & carrot frosting, the next challenge is keeping it fresh and delicious for days. Luckily, bolo de cenoura stores very well—especially thanks to its oil-based batter and semi-set glaze.

Here’s how to store it like a pro:

Room temperature (up to 2 days):

Cover the cake with a dome or store it in an airtight container.
Keep it in a cool, dry place away from sunlight or heat.
Best for uncut cakes or cakes with a firm glaze.

Refrigeration (up to 5–6 days):

Ideal for humid climates or once the cake has been sliced.
Wrap slices individually or store the whole cake in a covered container.
Let slices come to room temp before eating for the best flavor and texture.

Note: Refrigeration may cause the glaze to firm up too much. You can soften it with a few seconds in the microwave.

Can You Freeze Brazilian Carrot Cake with Frosting? Yes, Here’s How

Yes—you can absolutely freeze Brazilian carrot cake, and it holds up surprisingly well when done right.

Here’s how to do it step-by-step:

For whole cakes (without frosting):

Let the cake cool completely.
Wrap tightly in plastic wrap, then in foil.
Place in a freezer-safe bag or container and freeze for up to 3 months.

For frosted or individual slices:

Allow the frosting to set completely.
Place slices on a tray and freeze uncovered for 1 hour (this flash-freezes the glaze).
Once firm, wrap each slice in plastic wrap and store in a freezer bag.

To thaw:

Place in the fridge overnight or at room temp for 2–3 hours.
For a warm treat, microwave for 10–15 seconds, but avoid overheating—this can make the glaze runny.

This makes it a perfect make-ahead dessert, especially for holidays, brunches, or school lunches.

Want another dessert you can prep ahead? Try our Dubai Chocolate Balls – The Viral Dessert Everyone’s Talking About—they freeze beautifully too.

Healthier Variations & Ingredient Swaps

Low-Sugar and Gluten-Free Versions of Brazilian Carrot Cake

You don’t have to sacrifice indulgence to enjoy a healthier Brazilian carrot cake with creamy chocolate & carrot frosting. With a few smart substitutions, you can create versions that cater to different dietary needs—without losing that classic texture or flavor.

Here’s how to lighten it up:

Low-Sugar Brazilian Carrot Cake

Swap granulated sugar with coconut sugar or monk fruit sweetener
Reduce sugar by 25% in the cake and frosting—carrots already add natural sweetness
Add a teaspoon of vanilla extract or cinnamon to enhance perceived sweetness

Gluten-Free Option

Replace all-purpose flour with a 1:1 gluten-free flour blend (with xanthan gum included)
Alternatively, use almond flour (for a denser, nutty version) or a mix of oat and rice flour
Be sure to sift well and don’t overmix, as gluten-free batters can become gummy

Lower-fat tip: Use unsweetened applesauce in place of half the oil. It keeps the cake moist while reducing overall fat and calories.

These tweaks let you enjoy bolo de cenoura as an everyday treat—even if you’re watching sugar, gluten, or fat intake.

Dairy-Free Frosting Alternatives and Plant-Based Tips

The traditional chocolate glaze is already nearly dairy-free—just swap the butter and milk for non-dairy options.

Here’s a quick dairy-free frosting recipe that works like magic:

Dairy-Free Chocolate Glaze

2 tablespoons coconut oil or vegan butter
2 tablespoons unsweetened cocoa powder
4 tablespoons maple syrup or agave
2 tablespoons plant-based milk (like almond or oat)

Warm everything in a saucepan, stir until smooth, and pour it over the cooled cake. It creates the same glossy finish with zero dairy.

Other smart swaps:

Use flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg) for a fully vegan cake
Opt for oat milk for extra creaminess in the glaze
Add chia seeds or grated apple to boost fiber

Trying to balance flavor and health in your desserts? Check out our Zucchini Cake – The Moist, Healthy Treat You Didn’t Know You Needed—naturally lower in sugar and packed with veggies.

Frequently Asked Questions

What makes Brazilian carrot cake different from American carrot cake?

Unlike American versions, which are spiced and loaded with shredded carrots, nuts, and cream cheese frosting, Brazilian carrot cake (bolo de cenoura) uses blended raw carrots, a light and fluffy oil-based batter, and a simple cooked chocolate glaze. It’s vibrant in color, less dense, and quicker to prepare.

Can I make Brazilian carrot cake without a blender?

Yes, although a blender gives the smoothest texture, you can use a food processor or immersion blender. If you only have a hand whisk, try grating the carrots very finely, but the texture will be denser and less uniform.

What is the best chocolate frosting for Brazilian carrot cake?

The traditional Brazilian frosting is a stovetop chocolate glaze, made from cocoa powder, butter, sugar, and milk. It’s poured warm over the cake and sets into a shiny, slightly chewy layer. You can customize it with orange zest or make it dairy-free if needed.

Is Brazilian carrot cake healthier than traditional carrot cake?

It can be! Since it uses fewer processed ingredients (no frosting-heavy layers, no nuts, fewer spices), it’s naturally simpler. You can also make it with less sugar, swap in whole wheat flour, or use plant-based ingredients for an even healthier twist.

How do I store Brazilian carrot cake with frosting?

Store at room temperature (2 days max) or refrigerate for up to 5–6 days in an airtight container. If storing frosted, keep the cake cool so the glaze doesn’t melt. Always let refrigerated cake return to room temperature before serving for best texture.

Can I freeze Brazilian carrot cake with chocolate topping?

Yes! Freeze slices or the whole cake after the glaze has fully set. Wrap well in plastic and store in an airtight container for up to 3 months. Thaw in the fridge overnight or at room temp for a few hours.

Conclusion

Whether you’re new to Brazilian cuisine or looking for a fresh twist on a classic dessert, Brazilian carrot cake with creamy chocolate & carrot frosting is a must-try. With its bold color, incredibly moist crumb, and signature glossy glaze, it strikes the perfect balance between simplicity and indulgence.

From blending raw carrots for a velvety batter to crafting a traditional stovetop chocolate glaze, this cake proves that fewer ingredients often lead to better flavor. It’s easy enough for weekday baking, yet impressive enough to serve at parties and gatherings.

Don’t miss our Louisiana Praline Recipe for another timeless sweet treat that brings comfort to every bite.

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