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Home » Desserts

Brazilian Carrot Cake with Chocolate Sauce Topping

June 6, 2022 by Carrie Tyler 5 Comments

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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!

Slice of Brazilian Carrot Cake with Chocolate Sauce topping on a plate with bamboo fork and whole cake in background. It's absolutely delicious and easy to make!

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!

Whole Brazilian Carrot Cake with Chocolate Sauce topping and carrot rose decorations on top on a platter on counter with peeled carrot next to it. It's absolutely delicious and easy to make!

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.

Brazilian Carrot Cake in a bundt cake form with chocolate topping on left and picture on right with slice out.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Ingredients and Swaps

All ingredients measured out and prepped on counter for Brazilian Carrot Cake.

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.
Milk, sugar, butter, and unsweetened cocoa powder measured on on a plate on counter for Brazilian Carrot Cake.

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.
Slice of Brazilian Carrot Cake with Chocolate Sauce topping on a plate with bamboo fork and whole cake in background. It's absolutely delicious and easy to make!

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.

Sifting flour over a bowl for Brazilian Carrot Cake recipe.

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.

Collage of 4 images showing adding carrots, eggs, sugar to blender, then blending, then spoon scooping, then pouring into flour. All for Brazilian Carrot Cake.

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

Brazilian Carrot Cake batter in a baking dish.

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.

Cooked Brazilian Carrot Cake without the topping on, sitting on a platter.

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.

Chocolate sauce topping cooking on a saucepan with whisk for Brazilian Carrot Cake.

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.

Whole Brazilian Carrot Cake with Chocolate Sauce topping and carrot rose decorations on top on a platter on counter with peeled carrot next to it. It's absolutely delicious and easy to make!

Serve and enjoy!

Brazilian Carrot Cake with Chocolate Sauce topping on a platter with slice missing and bamboo fork holding a bite. It's absolutely delicious and easy to make!

Brazilian Carrot Cake Recipe FAQs

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. I recommend moving the cake into the refrigerator on day two. It will last for 5-7 days stored in an airtight container in the fridge.

Can this Carrot Cake be frozen?

This carrot cake can be stored in the freezer in an airtight container for up to 3-4 months. Remember to always cool the cake before putting it in the freezer. If you are freezing leftovers, then freeze with the chocolate topping on. But if you know ahead you are going to freeze, do so 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.

Does this carrot cake taste like carrot?

This Brazilian Carrot Cake has the primary flavor of vanilla cake. The secondary flavor notes are carrot, but it is subtle and not vegetal in taste. Mostly the carrots bring the unique orange-yellow color, they keep the cake moist, and they add some healthy vitamins.

Can this carrot cake be made into cupcakes?

You can bake this carrot cake as Brazilian Carrot cupcakes instead of a full cake. Whereas the cake can take 35-40 minutes to cook, cupcakes typically bake in half the time. 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. You can also make this cake in 8-9" round pans. In this instance, bake for 25-30 minutes and then test. Add another 2 minutes if needed. You can also make this cake in a bundt cake pan or two 8-9 inch rounds.

How long will carrot cake last?

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.

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

Slice of Brazilian Carrot Cake with Chocolate Sauce topping on a plate with bamboo fork and whole cake in background. It's absolutely delicious and easy to make!

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes 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
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Reader Interactions

Comments

  1. Seán

    August 23, 2022 at 2:42 pm

    I'm into cooking, not baking; baking seems almost like dark magic to me. However, this seems easy enough even for me...I'll give it a try and let you know how it turns out! Thank you again for your wonderful website!

    Reply
    • Carrie Tyler

      September 08, 2022 at 4:54 pm

      Hi Seán, Yes, this one is super easy! Did you try it?

      Reply
  2. Paula

    April 24, 2023 at 1:18 am

    This may sound like a silly (stupid) question..but are the carrots cooked or raw ?? Really like to try it!!

    Reply
    • Carrie Tyler

      April 24, 2023 at 8:16 am

      Hi Paula! Not silly at all! They are raw, so this recipe is super easy in the blender.
      Please let me know how it goes 🙂
      Carrie

      Reply
  3. Esmé Slabbert

    October 27, 2023 at 7:44 pm

    5 stars
    Amazing, love that deep color of the cake, pinned it
    I visited you via OLD-FASHIONED SLOPPY JOES – WEEKEND POTLUCK #605
    I linked up this week with = Delicious Roasted Butternut Salad Vegan Pearl Couscous and Malva Pudding with a Sauce Twist
    Come and join us Mon - Saturday at SeniorSalonPitStop as well as #WordlessWednesday #Photography Wednesday - Saturday. You will find the info under BLOGGING

    Reply

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Hi there! I'm Carrie and a recent transplant with my family to São Paulo, Brazil from Hoboken, NJ! I am a recipe developer and author sharing my journey through Brazilian food recipes made super easy and delicious! Read more about me →

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