Brazilian Carrot Cake with Chocolate

Brazilian Carrot Cake with Chocolate

Today, we're getting cosy with a bit of a taste of home – the Brazilian Carrot Cake. Now, We are not just throwing together some random ingredients; we're talking about a legit journey down memory lane. For Brazilians living in the UK like us, this cake is more than just a sweet treat; it's a passport straight to our childhood kitchen back in Brazil.

It's a very different recipe from UK carrot cake, inviting you to try something delightfully whimsical. Give it a go and experience a new take on a classic Brazilian favourite!


For the batter:

Between 3 and 4 medium-sized carrots, peeled and chopped (400g)
4 eggs
1 cup vegetable oil
2 cups sugar
3 cups self-raising flour
1 teaspoon vanilla extract
A pinch of salt

For the frosting:

1/2 cup Cacao London Cacao Powder
1 cup sugar
5 tablespoons whole milk
2 teaspoons unsalted butter
A pinch of salt

For decoration and taste:

Cacao London Cacao Flakes to taste


Preheat the oven to 180°C. Grease and flour a medium-sized cake tin.

Batter preparation:

In a blender, blend the carrots, eggs, sugar, vanilla, and oil until obtaining a homogeneous mixture. In a bowl, add the self-raising flour, then pour the blender mixture and mix until you get a uniform batter.

Baking the cake:

Pour the batter into the prepared tin. Bake in the preheated oven for approximately 45-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool before removing from the tin.

Frosting preparation:

In a saucepan, mix the cacao powder, sugar, milk, and butter. Bring to a high heat, stirring constantly, until it boils. Let it boil for 1 minute, always stirring. Pour the frosting over the cooled cake.

Final touches:

Spread the frosting evenly over the cake and finish with the desired amount of cacao flakes.

Let the frosting cool and set before cutting and serving.

Enjoy your delicious Brazilian carrot cake!

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