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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!
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5 from 1 vote

Brazilian Carrot Cake with Chocolate Sauce Topping

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.
Course Dessert
Cuisine Brazilian
Keyword baking, cake brazilian carrot, cakes, carrot cake brazilian, carrots, Chocolate desserts
Prep Time 15 minutes
Cook Time 40 minutes
Servings 15 servings
Calories 328kcal
Author Carrie Tyler

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.