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Brazilian Carrot Cake

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A delightful and fluffy Brazilian Carrot Cake topped with rich chocolate frosting, perfect for any occasion.

Ingredients

Scale
  • 2 cups Carrots, peeled and chopped
  • 4 Large Eggs
  • 1 cup Vegetable Oil
  • 1 ½ cups Granulated Sugar
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract (Optional)
  • 1 can Sweetened Condensed Milk
  • ½ cup Unsweetened Cocoa Powder
  • ½ cup Unsalted Butter
  • A Splash of Milk (Optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour your cake pan.
  2. Blend the peeled and chopped carrots, eggs, vegetable oil, and sugar until smooth.
  3. Sift together the flour and baking powder in a large mixing bowl.
  4. Pour the carrot purée into the bowl with the dry ingredients and gently fold together until just combined.
  5. Pour the batter into the prepared pan and bake for about 30-40 minutes (40-50 minutes for a Bundt pan) until a skewer comes out clean.
  6. Cool the cake in the pan for 10-15 minutes before inverting onto a wire rack.
  7. Combine the sweetened condensed milk, cocoa powder, and butter in a saucepan and heat until thickened, stirring continuously.
  8. Frost the warm cake with the chocolate mixture immediately after cooking.
  9. Let the frosting set before serving.

Notes

For a different flavor, swap sweetened condensed milk for coconut milk or add orange zest for a refreshing twist.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/brazilian-carrot-cake-recipe/

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