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A single square of carrot cake with chocolate frosting and sprinkles on a small white plate
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Brazilian Carrot Cake (Bolo de Cenoura) with Chocolate Glaze

A classic Brazilian bolo de cenoura — raw carrots are blended right into the batter for an incredibly moist, vibrant orange cake, topped with a glossy, pourable brigadeiro-style chocolate glaze.

Ingredients

  • 3 pieces medium carrots peeled and roughly chopped (about 10-11 oz)
  • 4 pieces large eggs
  • 1 cups vegetable oil
  • 2 cups granulated sugar
  • 2.5 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1/2 teaspoons salt
  • 14 ounces sweetened condensed milk one 14 oz can
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsalted butter
  • 1/3 cups evaporated milk
  • 1/3 cups dark chocolate chips

Instructions

  • Preheat & prep: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
  • Blend the wet ingredients: Add 3 pieces medium carrots, peeled and roughly chopped (about 10-11 oz), 4 pieces large eggs, 1 cups vegetable oil, and 2 cups granulated sugar to a blender. Blend on high until completely smooth with no visible carrot pieces, about 60 seconds. The mixture will be bright orange and slightly frothy.
  • Combine dry ingredients: In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoons baking powder, and 0.3 teaspoons salt.
  • Mix the batter: Pour the blender mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to fold everything together until just combined — don't overmix. The batter will be thin and pourable.
  • Bake the cake: Pour the batter into the prepared 9x13 inch pan. Bake until a toothpick inserted into the center comes out clean.
  • Start the chocolate glaze: While the cake bakes (or cools slightly), combine 14 ounces sweetened condensed milk (one 14 oz can), 3 tablespoons unsweetened cocoa powder, and 2 tablespoons unsalted butter in a medium saucepan over medium heat. Stir constantly until the mixture is smooth, bubbling gently, and slightly thickened, about 5 minutes.
  • Add evaporated milk & thicken: Stir in 0.3 cups evaporated milk and reduce heat to medium-low. Continue simmering and stirring for another 2-3 minutes until the glaze thickens back up and coats the back of a spoon.
  • Finish with chocolate chips: Remove the saucepan from heat and immediately stir in 0.3 cups dark chocolate chips until completely melted and the glaze is glossy and smooth.
  • Let cake cool briefly: Remove the cake from the oven and let it cool in the pan for about 10 minutes. You want it still warm but not screaming hot — this helps the glaze soak in slightly without melting right through.
  • Glaze the cake: Pour the warm chocolate glaze evenly over the warm cake, using a spatula or the back of a spoon to spread it to the edges. Let the cake cool completely before slicing — the glaze will set into a glossy, fudgy layer.

Notes

This cake is best served at room temperature the day it's made, but it keeps well covered at room temperature for 2-3 days. The blender does all the heavy lifting here — no need to grate carrots! Make sure to blend until completely smooth so you don't get any carrot chunks. The glaze should be pourable but not watery — if it seems too thick, add a tiny splash more evaporated milk. If it's too thin, cook it for another minute or two while stirring.