Brazilian Carrot Cake with Chocolate Glaze Recipe

If you’ve never tried a Brazilian Carrot Cake with Chocolate Glaze Recipe, you’re in for a delightful surprise. This cake isn’t your typical carrot cake—it’s incredibly moist and tender, with a dense crumb that practically melts in your mouth. The rich chocolate glaze on top adds just the right touch of indulgence without overwhelming the fresh carrot flavor, making it a perfect treat any time of year.

I first made this cake when a friend from Brazil shared the recipe with me. It quickly became a family favorite during casual get-togethers and even special occasions. What I love most is how straightforward it is to whip up, requiring just a handful of everyday ingredients, yet delivering a stunningly delicious result. If you’re looking to impress without stress, this Brazilian Carrot Cake with Chocolate Glaze Recipe is exactly what you want.

Ingredients You’ll Need

Each ingredient in this Brazilian Carrot Cake with Chocolate Glaze Recipe plays a key role in balancing texture and flavor. Using freshly grated carrots and a good quality oil lays the foundation for that signature moistness, while the chocolate glaze finishes it with a glossy, decadent crunch.

• Carrots: Fresh and raw, chopped finely for the best moisture and sweetness.
• Eggs: They add structure, so don’t skip on those large eggs.
• Vegetable oil: Keeps the cake moist and tender, essential for that rich crumb.
• White sugar: This sweetens and balances the natural earthiness of the carrots.
• All-purpose flour: The base of the cake, you’ll want to sift it for a light texture.
• Baking powder: Helps the cake rise nicely, giving it a lovely height.
• Salt: Just a pinch to enhance all the flavors.
• Semi-sweet chocolate chips or cocoa powder: For the luscious glaze that seals the deal.
• Butter: Adds richness and helps the glaze set with a smooth finish.
• Corn syrup (or honey/agave): Gives the glaze a beautiful shine and a slight chewiness.
• Milk (optional): To thin the chocolate glaze if it seems too thick for spreading.

Variations

I love experimenting with this Brazilian Carrot Cake with Chocolate Glaze Recipe to suit different moods or dietary needs. Feel free to tweak it—there’s plenty of room to personalize while keeping the luscious core intact.

• Nutty Twist: Try adding chopped walnuts or pecans into the batter—I find it adds a lovely crunch that pairs perfectly with the smooth chocolate glaze.
• Gluten-Free Version: Swap out the all-purpose flour for a blend of gluten-free flours—just keep an eye on the batter’s consistency; sometimes you’ll need a smidge more oil or milk.
• Dairy-Free Glaze: Use coconut oil instead of butter and maple syrup instead of corn syrup for a vegan-friendly chocolate topping.
• Spiced Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy touch especially welcome in cooler months.

How to Make Brazilian Carrot Cake with Chocolate Glaze Recipe

Step 1: Blend Your Base Ingredients

Start by placing the chopped raw carrots, eggs, and vegetable oil into your blender or food processor. I always pulse mine until everything blends into a smooth, vibrant orange mixture—no big lumps here! This step is crucial because it ensures your carrots are perfectly incorporated, giving the cake that signature moist texture. If you don’t have a blender, finely grate the carrots and whisk the eggs and oil together until just combined.

Step 2: Mix Dry Ingredients Separately

In a separate large bowl, sift together the all-purpose flour, baking powder, and salt. This prevents clumps and helps your cake rise evenly. Taking the time to sift really pays off—I learned this the hard way after one cake came out heavy and dense!

Step 3: Combine Wet and Dry Components

Pour the carrot mixture into the bowl with your dry ingredients, then add the sugar. Gently fold everything together using a spatula until just combined—don’t overmix or the cake might turn out tough. I like to stop when I no longer see dry flour; it’s forgiving and still leads to a tender texture.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F (175°C) and grease your pan—an 8×8 inch square pan works perfectly. Pour in the batter, smoothing the top with a spatula. Bake for about 35-40 minutes or until a toothpick comes out clean. I usually peek at 30 minutes to avoid overbaking since ovens can be tricky.

Step 5: Make the Chocolate Glaze

While the cake cools, melt the semi-sweet chocolate chips, butter, and corn syrup together over low heat or in a microwave-safe dish in quick bursts. Stir constantly for a smooth finish. If the glaze feels too thick, add 1 tablespoon of milk at a time until it reaches a pourable consistency. I love the silky texture that comes from this glaze—it’s the perfect balance of rich and glossy.

Step 6: Glaze and Chill

Once the cake is completely cool, pour the chocolate glaze evenly over the top. I find it easiest to spread with the back of a spoon, letting it drip deliciously down the sides. Refrigerate the cake for at least 15 minutes to let the glaze set up — patience here really pays off with each bite.

How to Serve Brazilian Carrot Cake with Chocolate Glaze Recipe

Garnishes

I like to sprinkle a handful of toasted coconut flakes or chopped nuts on top right after glazing for added texture and a beautiful presentation. Fresh berries or even a dusting of powdered sugar also make the cake feel extra special without stealing the spotlight.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or a bold black tea. For a truly indulgent treat, serve alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream—the warmth of the cake contrasts beautifully with the cool cream.

Creative Ways to Present

For birthdays or holidays, I’ve transformed this cake into a layered dessert by slicing it in half horizontally and adding a cream cheese frosting or dulce de leche between the layers. You can also cut it into small squares and serve as individual bite-sized treats at parties, which always disappear fast!

Make Ahead and Storage

Storing Leftovers

I store leftover Brazilian Carrot Cake with Chocolate Glaze Recipe tightly wrapped in plastic wrap or an airtight container in the fridge. It stays fresh and moist for about 4-5 days—perfect for midweek sweet cravings.

Freezing

If you want to freeze it, I recommend skipping the glaze before freezing. Wrap individual slices in foil and place them in a freezer bag. When you’re ready, thaw overnight in the fridge, then add fresh glaze right before serving. This way, you keep the textures and flavors at their absolute best.

Reheating

To enjoy leftovers warm, I microwave a slice for about 20 seconds or pop it in a preheated oven at 300°F for 10 minutes. This gently revives the moisture while leaving the chocolate glaze intact and shiny. Just be careful not to overheat or it can dry out.

FAQs

Final Thoughts

This Brazilian Carrot Cake with Chocolate Glaze Recipe holds a special place in my cookbook because it combines simplicity with a unique flavor that always impresses. Whether you’re baking it for a cozy family dessert or for a cheerful gathering, it delivers that perfect homemade feel with very little fuss. I wholeheartedly recommend giving it a try—you might just find your new favorite carrot cake too!

Print