Brazilian Style Carrot Cake


Easy as 1, 2, 3! That Brazilian Carrot Cake…Have you tried it yet? This is my grandma’s recipe, so while you may want to deviate from it and use different flours and oils, just know it may not taste the same. People ask about the difference between and American style carrot cake and a Brazilian style, and the difference is the Brazilian version is a lot simpler. No walnuts, no spices, but to a Brazilian it is the best tasting cake! We also eat it without any frosting or only with a chocolate “sauce”, which can be prepared several ways.

The most common is the brigadeiro style “frosting” which you can find here. I’m sharing the recipe because I want you to have this type of happiness in your life. It’s just too simple and delicious! If you’re lazy and want to try a delicious and authentic chocolate brigadeiro, I invite you to try Tiny B – they ship all over the country, and you can use my code “colorful15” to get a discount off your order.

BRAZILIAN CARROT CAKE 

WHAT

  • 3-4 large carrots, raw, peeled and sliced
  • 4 eggs
  • 1 cup oil
  • 1 cup white sugar (grandma adds 1.5 cups, shamelessly)
  • 2 cups all-purpose flour
  • 3 tablespoon baking powder

HOW

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 baking dish or bundt cake. Yes you can also use muffin tins or whatever baking dish you have. Just be aware of how long you bake it. Muffin tins will bake much faster.
  2. Process carrots, sugar, eggs and oil in a blender until carrots look shredded but not completely smooth. You’re not making a carrot smoothie here.
  3. Add in the flour and baking powder and pulse until well incorporated. Don’t over mix. Side note: If you’re worried about over mixing, add the flour to the carrot mixture in a bowl and mix by hand. This will provide the most fluffy cake. If you’re feeling lazy though, blender! Just be careful to not over mix.
  4. Bake in preheated oven until cooked through, about 40-45 minutes depending on your oven and altitude and if using a bundt cake pan. For muffins, about 25-30 minutes or until golden.
  5. While the cake is baking, make the brigadeiro frosting, or to keep it ‘light’ enjoy as is, sanz frosting! It is SO GOOD with coffee. Perfection.

What else?? ENJOY this fluffy and delicious care – the most traditional in Brazil and made best by my grandma!!!

Please leave your comment below. I would LOVE to know how you liked it!






Xo, Ana

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6 comments

  1. Jessica says:

    Absolutely delicious!!! I didn’t add enough carrot (that was my fault)-but it’s so delicious and light and yummy! The chocolate frosting isn’t too sweet just the right amount of chocolate taste. I had a piece with my hazelnut coffee and it did not dissapoint!! 🙂 Thanks for the awesome, simple but delish recipe!

  2. Myra says:

    Not sure if the comment got deleted or it didn’t post but I wanted to know does this cake has a strong carrot flavor?

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