Moist Brazilian Carrot Cake With Glossy Chocolate Frosting

Brazilian carrot cake is the moist one with a poured chocolate frosting, not cinnamon. I grate the carrot fine so it bakes into the crumb instead of sitting in lumps.

The recipe is simple and approachable, perfect for both novice and experienced bakers. The addition of Brazilian flair makes this cake a standout for any occasion.

Delicious Brazilian Carrot Cake Recipe

This Brazilian Carrot Cake is made with blended carrots which adds moisture and a subtle sweetness. The glossy chocolate frosting enhances the cake with a rich, decadent layer. This recipe takes about 1 hour from start to finish and serves 8 to 10 people.

Ingredients

2 large carrots, roughly chopped
1 cup vegetable oil
4 large eggs
1 ½ cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk for the frosting
2 cups semi-sweet chocolate chips for the frosting
2 tablespoons unsalted butter

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Blend the Carrots: In a blender, combine the chopped carrots, vegetable oil, eggs, and sugar. Blend until smooth.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures: Add the blended carrot mixture to the dry ingredients and mix until just combined.
Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Prepare the Chocolate Frosting: In a saucepan over medium heat, combine the milk, chocolate chips, and butter. Stir until everything is melted and the mixture is smooth.

Frost the Cake: Once the cake is completely cooled, pour the chocolate frosting over the top, letting it drip down the sides.
Serve: Cut into squares and enjoy the cake on its own or with a scoop of ice cream.