If you’re looking for the most perfect, fluffy, and moist carrot cake that never fails—this is it. Based on a beloved Brazilian classic, this recipe blends the earthy sweetness of fresh carrots with a luscious, creamy brigadeiro chocolate filling. Each bite offers soft, tender crumb and a rich chocolate center, making it both a nostalgic comfort and a decadent treat. Whether you’re new to baking or a seasoned pro, this carrot cake is foolproof thanks to a few key tips shared in this guide. No more dense cakes or guesswork—just carrot cake perfection, every time.
Cooking Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling and Assembling Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients
For the Cake Batter:
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2 cups (270g) peeled, chopped raw carrots
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4 large eggs
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1½ cups granulated sugar
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200 ml neutral oil (canola or vegetable)
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2 cups all-purpose flour (sifted)
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1 tablespoon baking powder
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1 pinch salt
For the Chocolate Brigadeiro Filling:
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1 can (395g) sweetened condensed milk
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½ box (100g) heavy cream or table cream
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3 tablespoons cocoa powder (unsweetened)
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80g dark chocolate (chopped or in chips)
Step-by-Step Cooking Directions
1. Prepare the Carrots:
Peel and chop raw carrots into small cubes for easier blending. You’ll need exactly 270 grams, which equals about 2 standard 240ml cups.
2. Blend the Wet Ingredients:
In a blender, combine chopped carrots, oil, sugar, and eggs. Blend until smooth and creamy. The result should resemble thick carrot juice—this forms the moist base of your cake.
3. Mix the Batter:
Transfer the blended mixture to a large mixing bowl. Stir in a pinch of salt. Gradually fold in the sifted flour using a whisk or spatula. Be gentle to keep the batter light and airy.
4. Add Baking Powder:
Once the flour is fully incorporated, stir in one heaping tablespoon of baking powder. Mix just until combined—do not overmix.
5. Prepare the Cake Pan:
Grease a 20 cm (8-inch) round cake pan with butter and dust with flour. Pour in the batter and level the top with a spatula.
6. Bake the Cake:
Preheat the oven to 180°C (350°F). Bake the cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
7. Make the Brigadeiro Filling:
In a saucepan, combine the condensed milk, cream, and cocoa powder. Stir well to dissolve the cocoa completely before turning on the heat. Add the chocolate pieces.
8. Cook the Filling:
Cook over medium heat, stirring constantly until the mixture thickens to a fudge-like consistency. It should be firm enough to hold shape when cool but still spreadable.
9. Assemble the Cake:
Once the cake has cooled completely, slice it in half horizontally. Spread the brigadeiro evenly on the bottom layer, then place the top layer back on.
10. Optional Topping:
Dust with powdered sugar, drizzle chocolate ganache, or leave it as is—let the rich filling speak for itself!
Nutritional Information
(Per serving, based on 12 servings)
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Calories: 370
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Carbohydrates: 45g
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Protein: 6g
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Fat: 18g
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Saturated Fat: 5g
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Cholesterol: 55mg
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Fiber: 2g
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Sugar: 30g
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Sodium: 90mg
The Origins and Popularity of the Recipe
Brazilian carrot cake, known locally as bolo de cenoura, is a staple in Brazilian households. Unlike the American version, it doesn’t include spices like cinnamon or nuts. Instead, it’s celebrated for its simplicity and bright orange hue, thanks to blending raw carrots directly into the batter. This cake is frequently topped with a glossy chocolate glaze or filled with brigadeiro—a Brazilian chocolate fudge that’s as beloved as the cake itself. Over time, this recipe has become iconic in Brazilian cuisine and is gaining popularity around the world for its easy technique and guaranteed moistness.
Reasons Why You’ll Love the Recipe
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Foolproof and beginner-friendly
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Extra moist, thanks to raw carrots and oil
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No mixer needed—just a blender and bowl
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Irresistible chocolate filling
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Great for birthdays, potlucks, or afternoon tea
Health Benefits
While this is an indulgent treat, the recipe does feature several nutritional upsides:
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Carrots: Rich in beta-carotene, fiber, and antioxidants
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Dark chocolate: Offers polyphenols and iron
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Eggs: Provide protein and essential fats
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Oil: Keeps the cake moist without needing butter
Moderation is key, but this cake offers more than empty calories.
Serving Suggestions
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Dust with powdered sugar or cocoa for a simple finish
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Serve with black coffee or chai for contrast
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Add a scoop of vanilla ice cream for an elegant dessert
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Present with a few fresh berries for a pop of color
Common Mistakes to Avoid
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Using cooked carrots: They water down the batter
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Overmixing the flour: This can create a tough texture
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Adding milk: Not necessary, as carrot juice provides moisture
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Underbaking: Wait until a toothpick comes out clean
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Skipping the chocolate: Brigadeiro takes this cake over the top
Pairing Recommendations
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Beverages: Pair with espresso, Brazilian coffee, or herbal teas
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Sides: Serve with fresh fruit salad or a scoop of whipped cream
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Desserts: Complement it with lighter desserts like lemon mousse or fruit compote
Cooking Tips
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Blend the carrot mixture until very smooth to avoid chunks
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Sift the flour for a light, lump-free batter
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Don’t open the oven door early or the cake may deflate
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Let the brigadeiro filling cool slightly before spreading
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Use high-quality cocoa and chocolate for the best flavor
Similar Recipes to Try
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Brazilian Orange Cake with Chocolate Glaze
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Moist Chocolate Banana Bread
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Classic Vanilla Sponge with Dulce de Leche Filling
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Cinnamon Walnut Carrot Loaf
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Chocolate Chip Zucchini Cake
Variations to Try
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Nutty Version: Add chopped walnuts or pecans for crunch
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Spiced Version: Add cinnamon, nutmeg, or ginger to the batter
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Coconut Brigadeiro Filling: Use coconut milk and shredded coconut
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Cupcake Style: Turn the recipe into individual cupcakes
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Gluten-Free: Substitute a gluten-free flour blend
Ingredient Spotlight: Carrots
Carrots aren’t just for savory dishes—they’re a secret weapon in sweet bakes. Packed with natural sugars, moisture, and color, they create a fluffy texture and beautiful color without overpowering the flavor. They’re also incredibly nutrient-dense, rich in vitamin A, fiber, and potassium.
Conclusion
This Brazilian-style carrot cake with brigadeiro filling is more than a dessert—it’s a cultural experience. With minimal ingredients and maximum flavor, it transforms humble carrots into something truly special. Whether you’re serving it at a party or enjoying a quiet slice with coffee, this cake delivers on taste, texture, and satisfaction. Once you try it, you’ll never go back to dry, crumbly carrot cakes again.
Frequently Asked Questions
1. Can I make this carrot cake without a blender?
Yes, but it’s much easier and smoother with a blender. If needed, use a food processor or finely grate the carrots and whisk everything by hand.
2. Can I use butter instead of oil?
Butter changes the texture. Oil keeps the cake moist longer. If you prefer butter, use it melted and cooled, but expect a slightly denser result.
3. Can I freeze the cake?
Yes, both the cake and brigadeiro filling freeze well. Wrap them separately in plastic wrap and store in an airtight container for up to 3 months.
4. What kind of chocolate works best in the filling?
Dark chocolate (around 50–70% cocoa) adds richness without too much sweetness. Milk chocolate can be used but makes the filling sweeter.
5. Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free all-purpose flour blend. Ensure your baking powder is gluten-free too.
6. Can I double the recipe for a larger crowd?
Yes, simply double all ingredients and use a larger pan or bake two layers. Adjust baking time accordingly and monitor with a toothpick test.
7. Why does my carrot cake sink in the middle?
This usually happens if the oven door is opened too early, or if the batter was overmixed. Always check for doneness before removing from the oven.
8. Is this cake overly sweet?
No—the chocolate filling balances the sweetness nicely. If you prefer, you can reduce the sugar by ¼ cup, but the texture may change slightly.
9. Can I make the brigadeiro ahead of time?
Yes! The filling can be made up to 3 days in advance. Store it in an airtight container in the fridge and let it come to room temp before using.
10. Is it necessary to sift the flour?
While not strictly required, sifting helps avoid lumps and creates a lighter, more even texture.