Brazilian Carrot Chocolate Cake (Print-Friendly Format)
Ultra-moist Brazilian carrot cake finished with smooth chocolate frosting for an indulgent treat.
# Ingredients You’ll Need:
→ Cake Base
01 -
300 g grated carrots (approximately 4 medium carrots)
02 -
200 g granulated sugar
03 -
240 ml vegetable oil
04 -
4 large eggs
05 -
250 g all-purpose flour
06 -
12 g baking powder
07 -
3 g salt
→ Chocolate Frosting
08 -
80 g unsweetened cocoa powder
09 -
395 g sweetened condensed milk
10 -
28 g unsalted butter
11 -
5 ml vanilla extract
→ Garnish
12 -
Chocolate sprinkles (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease and flour a round or rectangular baking dish.
02 -
In a blender, process grated carrots, sugar, oil, and eggs until the mixture is completely smooth.
03 -
In a large bowl, whisk together flour, baking powder, and salt until thoroughly combined.
04 -
Fold the carrot mixture into the dry ingredients, stirring just until no dry spots remain. Avoid overmixing to preserve cake tenderness.
05 -
Transfer batter to the prepared pan and smooth the surface evenly with a spatula.
06 -
Bake in the center of the oven for 30–35 minutes, or until a skewer inserted into the center emerges clean.
07 -
Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before frosting.
08 -
In a saucepan over low heat, combine sweetened condensed milk, butter, and vanilla extract. Stir gently until the mixture thickens to a spreadable consistency.
09 -
Whisk cocoa powder into the thickened frosting until completely smooth and glossy.
10 -
Spread chocolate frosting evenly atop the cooled cake. Decorate with chocolate sprinkles if desired.
# Extra Tips:
01 -
Ensure the cake is fully cooled before frosting to prevent the icing from melting.