Carrot Cake with Chocolate Frosting
Make this fluffy Brazilian carrot cake in a blender, then top it with chocolate frosting that sets into a crisp shell. Easy step-by-step recipe.
- Total time 1 h 20 min
- Prep time 20 min
- Oven time 45 min
- Rest or chill time 15 min
- Temperature 355 °F (180 °C)
- Makes 12 servings, 20 x 30 cm pan
- Difficulty Easy
Brazilian carrot cake starts in the blender: raw carrots are blended with eggs and oil until smooth, creating the cake’s vibrant color and moist texture. The flour is stirred in afterward, outside the blender, so the cake doesn’t turn dense.
The chocolate topping is a quick-cooked sauce. Spread it over the warm cake while it’s still hot, and it will soak in slightly. As it cools, it sets into a shiny, crisp shell.
Ingredients
Amounts for 12 servings (12 servings, 20 x 30 cm pan).
Batter
Topping
For the pan
Equipment
- Blender
- Large bowl
- Whisk
- Rectangular baking pan
- Pot
Instructions
-
Step 1 Prepare the pan and oven
Preheat the oven to 350°F so it’s ready when the batter is done. Grease the pan with butter, making sure to coat the corners, then dust it with flour. Turn the pan upside down and tap it to shake off the excess.
- 1 tablespoon butter for greasing
- 1 tablespoon all-purpose flour for dusting
-
Step 2 Blend the carrots with the eggs and oil
Add the carrots, eggs, and oil to a blender. Blend for about 3 minutes, until smooth and orange with no visible pieces. If the blender gets stuck, turn it off, stir with a spoon, and blend again.
- 3 medium carrots
- 4 eggs
- 1 cup oil
About 3 min
-
Step 3 Mix the dry ingredients outside the blender
Pour the mixture into a bowl and stir in the sugar. Gradually add the flour, whisking just until no dry spots remain. Overmixing develops the gluten and makes the cake rubbery.
- 2 cups sugar
- 2 1/2 cups all-purpose flour
-
Step 4 Add the baking powder last
Sprinkle the baking powder over the batter and gently fold it in, lifting from the bottom. Don’t beat the batter after this—the baking powder starts working as soon as it touches the wet mixture.
- 1 tablespoon baking powder
-
Step 5 Bake
Pour the batter into the pan and bake for about 40 minutes. Don’t open the oven during the first 25 minutes. The cake is done when it’s golden, pulls away from the sides, and a toothpick inserted in the center comes out clean.
About 40 min
-
Step 6 Make the chocolate topping
In a saucepan, combine the butter, chocolate powder, topping sugar, and milk. Cook over medium heat, stirring constantly. Once it comes to a boil, cook for 3 to 5 minutes, until the sauce thickens slightly and looks glossy but still runs off a spoon.
- 1 tablespoon butter
- 4 tablespoons chocolate powder
- 1 cup sugar
- 1/2 cup milk
About 5 min
-
Step 7 Top the cake
While the cake is still warm, poke holes in it with a fork and spread the hot topping over it. Let it sit for about 15 minutes so the topping can set before slicing.
About 15 min
Tips for success
- Measure the flour by spooning it into the measuring cup and leveling it off with a knife. Scooping directly from the bag packs in the flour and can make the cake dry.
- Extra-large carrots release more water. If you only have large carrots, use two.
- If the topping gets too thick and hardens in the pan, add a little milk and warm it again while stirring.
Substitutions
- Oil
- The same amount of melted butter makes the cake more flavorful and a little denser.
- Chocolate powder
- Cocoa powder makes the topping more bitter. Add 2 tablespoons of sugar if you prefer it sweeter.
How to store
Covered and kept at room temperature, the cake lasts up to 3 days. It keeps for up to 5 days in the refrigerator, though the chocolate shell will soften slightly. Freeze individually wrapped pieces for up to 2 months.
Allergens
Contains: gluten, Dairy, Eggs.
Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.
Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.