Brazilian Carrot Cake with Chocolate Sauce Topping

Brazilian Carrot Cake with Chocolate Sauce topping is delicious and easy to make! The carrots make the cake moist and the topping makes it decadent. You will love it!

This Brazilian Carrot Cake with Chocolate Sauce topping is absolutely delicious and super easy to make! Yes, this is in fact a traditional Brazilian dessert, called Bolo de Cenoura. However, this delicious carrot cake is not at all like the spiced-up American carrot cake recipes.

This traditional Brazilian cake recipe blends the carrots into the batter for a rich and moist cake. It is vanilla-flavored, perfectly sweet, and while the carrot definitely gives this cake it's beautiful orange color, it only imparts a very subtle carrot flavor.

Then, there is the chocolate sauce topping, which is rich, silky, and utterly delicious. This is in contrast to the American carrot cake with cream cheese frosting. It's also not thick like a chocolate frosting or dense like a ganache. Rather, it's a chocolate glaze that sets up slightly on top of the cake.

You really must try this easy carrot cake recipe!

I had my first taste of this amazing traditional Brazilian Carrot cake, Bolo de Cenoura, in April. I was visiting my husband who was working there to look for a home for our family. We enjoyed this delight from Panificadora Ceci. It was made in a very traditional bundt cake shape with the chocolate sauce topping dripping down the side. The taste was sweet and moist with notes of carrots. See the pictures below here.

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Ingredients and Swaps

Cake Ingredients

• Carrots, peeled and diced - I used medium-large size whole carrots. You could also use baby carrots if that's what you have.
• Large eggs - I have not tested this recipe with egg alternatives, but when I do use alternatives, natural unsweetened applesauce is a go-to for cakes to keep them moist and sweet.
• White Granulated sugar - white granulated sugar is what I used for this recipe. I have not tested any sugar substitute in this recipe.
• Vegetable oil - Any flavorless oil will work here.
• Vanilla extract - Most recipes for Brazilian Carrot cake do not have vanilla, but I think it adds so much flavor. You can either leave it out or swap it with almond extract.
• All purpose Flour, sifted - I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.
• Baking powder, sifted
• Salt - Kosher salt or table salt will work. I used kosher salt.

Chocolate Sauce Topping

• Butter - I used salted butter, but you can use unsalted butter as well.
• Milk - I used 1% but you can use skim, 2%, or whole milk in this recipe.
• Unsweetened Cocoa powder - I used regular chocolate powder, but you could also use dark chocolate.
• White Granulated Sugar - I have not tested any sugar substitute in this recipe.

Simple Equipment and Tools

For this recipe, you need a rectangle cake pan or large baking dish that’s approximately 10×12, 12×12, 10×13 or similar.

You can also bake two 8-9" rounds or as cupcakes. See recipe notes for cooking times.

For the batter, you need a blender for blending the carrots and other ingredients into a smooth and creamy consistency. I love my NutriBullet Blender for tough blending like these carrots! You can also use a food processor if you don't have a blender.

You also need a large mixing bowl.

Recipe Tips

Split Recipe - If you want to make this recipe into 2 cakes, one for eating now, one for freezing and eating later, here's how. Make 2 loaf pans or 2 round pans. Freeze the second cake without the chocolate topping. Freeze the chocolate topping separately. Then thaw the cake in the fridge. Warm the chocolate sauce in a saucepan on the stove over low heat. Then pour and spread the chocolate sauce over the thawed cake.

How to Make the Brazilian Carrot Cake

Preheat oven to 350 F degrees. Butter and then flour your baking dish or pan(s) and set aside.

In a large bowl, sift the flour, baking powder and salt. Set aside.

Into a blender, add the diced carrots, oil, eggs, sugar, and vanilla extract. Blend until smooth, with no pieces of carrot remaining.

The next step is to whisk the liquid carrot mixture from the blender into the dry ingredients in the large bowl. Continue mix until everything is blended evenly and you have a smooth batter.

Pour the carrot cake smooth mixture into your buttered and floured pan(s).

Place on the center rack in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. NOTE: if you use two 8-9 inch round pans, cooking time is less, so check the cakes starting at 30 minutes.

Make the Carrot Cake Chocolate Sauce Topping

While the cake is baking, you can prepare the chocolate sauce. Preheat a medium-sized saucepan on medium heat. Add the butter to melt. Once melted, add the sugar, cocoa powder, and milk. Whisk until completely melted and smooth. Bring to a simmer and let cook for 4-5 minutes until thick. Remove from the heat and let rest for 3-4 minutes.

Once the cake cools, pour over the cake while the sauce is still warm. If you prepared the sauce ahead, pour into a microwave safe bowl and then warm it up in the microwave for 10 seconds and then stir before pouring over the cake.

I like to decorate the cake with carrot peel roses. To do so, simply peel a layer of the carrot and then roll it up and secure it in the chocolate topping.

Serve and enjoy!

Brazilian Carrot Cake Recipe FAQs

Check out the web story for this easy Brazilian Carrot Cake!

Brazilian Carrot Cake with Chocolate Sauce Topping

Carrie Tyler

This Brazilian Carrot Cake with Chocolate Sauce topping is absolutely delicious and super easy to make! Yes, this is in fact a traditional Brazilian dessert, but not at all the spiced-up American version of carrot cake. This Brazilian version blends the carrots into the batter for a rich and moist cake that is not overly carrot-flavored or textured. It is vanilla-flavored, perfectly sweet, and while the carrot definitely gives this cake it's beautiful yellow-orange color, it only imparts a very subtle carrot flavor. Then, there is the chocolate sauce topping, which is rich, silky, and utterly delicious. It's not thick like a frosting or dense like a ganache. Rather, it's a sauce that sets up slightly on top of the cake.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Course Dessert

Cuisine Brazilian

Servings 15 servings

Calories 328 kcal

Ingredients

  

Cake

• 1.5 cups Carrots, peeled and diced (about 10.5 ounces)
• 3 Large eggs
• 1.5 cup Granulated White sugar
• 1 cup Vegetable oil or other flavorless oil
• 1 teaspoon Vanilla extract If you do not have, you can leave it out
• 2 cups All purpose Flour, sifted
• 1 tablespoon Baking powder, sifted
• ½ teaspoon Salt Kosher or table salt

Chocolate Sauce Topping

• 2 tablespoons Butter, salted Unsalted will work as well
• ½ cup Milk I used 1%, but 2%, skim, or whole will work
• ¾ cup Unsweetened Cocoa powder
• ¼ cup Granulated White Sugar

Instructions

 

Cake Steps

• Preheat the oven to 350 F degrees. Butter and flour your baking pan(s) and set aside.
• In a large bowl, sift the flour, baking powder and salt. Set aside.
  2 cups All purpose Flour, sifted, 1 tablespoon Baking powder, sifted, ½ teaspoon Salt
• Into a blender, add the diced carrots, oil, eggs, sugar, and vanilla extract. Blend until smooth, with no pieces of carrot remaining.
  1.5 cups Carrots, peeled and diced, 3 Large eggs, 1.5 cup Granulated White sugar, 1 cup Vegetable oil, 1 teaspoon Vanilla extract
• Whisk the liquid mixture from the blender into the dry ingredients in the large bowl. Continue mix until everything is blended evenly.
• Pour the carrot cake batter into your buttered and floured pan(s). Place on the center rack in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. NOTE: if you use two 8-9 inch round pans, cooking time is less, so check the cakes starting at 30 minutes.

Chocolate Sauce Topping Steps

• While the cake is baking, you can prepare the chocolate sauce. Preheat a medium-sized saucepan on medium heat. Add the butter to melt. Once melted, add the sugar, cocoa powder, and milk. Whisk until completely melted and smooth. Bring to a simmer and let cook for 4-5 minutes until thick. Remove from the heat and let rest for 3-4 minutes.
  2 tablespoons Butter, salted, ½ cup Milk, ¾ cup Unsweetened Cocoa powder, ¼ cup Granulated White Sugar
• Pour over the cake while the sauce is still warm. If you prepared the sauce ahead, pour into a microwave safe bowl and then warm it up in the microwave for 10 seconds and then stir before pouring over the cake. Serve and enjoy!

Notes

1. Can this cake be left out at room temperature?
   You can leave this Brazilian carrot cake out at room temperature for 1-2 days, but beyond that, you risk bacteria. 
2. Storing:  When stored at room temperature, this Brazilian Carrot Cake recipe will last only 1-2 days. If stored in an airtight container in the refrigerator, it will last 5-7 days. If stored in an airtight container in the freezer, it will last 3-4 months.
3.  
   Cupcakes:  Bake cupcakes at 350 F degrees for about 20 minutes. Check to see if a toothpick inserted into the middle comes out clean. If not, add another 2-3 minutes and test another cupcake.
4. 2 Round Pans: You can also make this cake in 8-9" round pans. In this instance, bake 350 F degrees for 25-30 minutes and then test. Add another 2 minutes if needed.
5. Bundt cake pan: In this instance, bake 350 F degrees for 35-45 minutes and then test. Add another 2-3 minutes if needed.

Keyword baking, cake brazilian carrot, cakes, carrot cake brazilian, carrots, Chocolate desserts