Brazilian Carrot Cake Recipe

I’m so excited for you to try this amazing brazilian carrot cake recipe; it’s completely different from what you might expect.

Unlike the dense, spice-heavy American version, this cake is incredibly moist and tender, with a bright orange color achieved by blending the raw carrots right into the batter. This easy, family-friendly treat is perfect for a weeknight dessert because it comes together quickly in the blender with minimal cleanup. The elegant orange blossom and cardamom drizzle replaces heavy cream cheese frosting with a light, fragrant finish.

Get ready to discover a new go-to recipe that brings a touch of Brazilian baking tradition to your kitchen, offering a beautiful result with straightforward steps. This recipe is designed for ease and flavor, ensuring success even for beginners, making it a perfect introduction to South American baking traditions, and a great addition to your collection of family-friendly desserts.

Ingredients

• 300g (about 3 medium) carrots, peeled and roughly chopped
  Use fresh, firm carrots for the best flavor and moisture.
  The size and shape are less critical as they will be completely pureed in the blender.
  Make sure they are thoroughly washed and peeled before chopping.
• 240ml (1 cup) neutral vegetable oil
  This oil provides the signature moisture and tender crumb of Brazilian carrot cake.
  A neutral oil like canola, sunflower, or grapeseed works best to avoid flavor interference.
  Do not substitute with butter, as it changes the traditional texture completely.
• 4 large eggs
  These provide structure and richness to the cake batter.
  Ensure the eggs are at room temperature for better incorporation into the wet ingredients.
• 300g (1 ½ cups) granulated sugar
  Granulated sugar provides sweetness and helps create a tender crumb.
  Do not reduce the sugar amount, as it balances the strong carrot and oil flavors.
• 280g (2 ¼ cups) all-purpose flour
  Use standard all-purpose flour for the proper cake structure.
  Sifting is not strictly required but helps create a lighter texture.
• 15g (1 tablespoon) baking powder
  This leavening agent creates lift and ensures the cake is light and fluffy despite the dense batter.
  Ensure your baking powder is fresh for the best rise.
• 2g (¼ teaspoon) fine sea salt
  Salt balances the sweetness and enhances the overall flavor profile.
  Use fine sea salt or kosher salt.
• 2.5ml (½ teaspoon) alcohol-free vanilla extract
  Vanilla adds a layer of depth to the base cake flavor.
  Alcohol-free extract is preferred for a cleaner taste, but standard extract is fine.
• For the Orange Blossom & Cardamom Drizzle:
  200g (1 ½ cups) powdered sugar, sifted: Sifting prevents lumps in the glaze.
  60ml (¼ cup) milk (dairy or plant-based): Use whole milk for a richer glaze or oat milk for a non-dairy option.
  5ml (1 teaspoon) alcohol-free orange blossom water: This provides a unique, floral aroma; ensure it’s alcohol-free for a cleaner flavor.
• 1.5g (½ teaspoon) ground cardamom, plus extra for dusting
  Cardamom offers a warm, aromatic note that pairs beautifully with the orange blossom water.
  Use fresh ground cardamom for the most intense flavor in the drizzle.
• Zest of 1 orange, finely grated, for garnish
  Use fresh zest for a bright, citrusy garnish.
  Ensure you only grate the orange part of the peel, avoiding the bitter white pith underneath.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Oven and Pan:
   Preheat your oven to 180°C (350°F).
   Lightly grease and flour a 23 cm (9-inch) Bundt pan or a 23 cm (9-inch) round cake pan.
   Greasing and flouring ensures the moist cake releases cleanly from the pan when finished baking.
2. Blend the Wet Ingredients:
   In a high-speed blender, combine the chopped carrots, vegetable oil, eggs, granulated sugar, and alcohol-free vanilla extract.
   Blend on high until completely smooth, about 2-3 minutes; stop and scrape down the sides as necessary.
   Ensure no visible carrot pieces remain for the classic smooth Brazilian texture, which is key to this easy brazilian carrot cake recipe.
3. Combine Dry Ingredients:
   In a large bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
   Whisking thoroughly ensures the baking powder and salt are evenly distributed throughout the batter.
4. Mix Batter and Bake:
   Pour the liquid carrot mixture from the blender into the bowl with the dry ingredients.
   Gently fold with a rubber spatula until just combined; do not overmix, as a few small lumps are acceptable.
   Pour the batter into the prepared cake pan and spread evenly; bake for 35-45 minutes.
   I often bake this brazilian carrot cake recipe on a weeknight, and I rely on my oven light to ensure it’s golden brown before checking for doneness.
5. Check for Doneness and Cool:
   Test doneness by inserting a wooden skewer into the center; it should come out clean when finished.
   Let the cake cool in the pan on a wire rack for 10-15 minutes before carefully inverting it onto the rack to cool completely.
   Allowing the cake to cool fully (1-2 hours) prevents the drizzle from running off or soaking in completely on this specific brazilian carrot cake recipe.
   If it takes longer than 45 minutes to bake, check your oven temperature and ensure your baking powder is fresh, as an old leavening agent can prevent proper rise.
6. Prepare the Orange Blossom & Cardamom Drizzle:
   In a medium bowl, whisk together the sifted powdered sugar, milk, alcohol-free orange blossom water, and 1.5g (½ teaspoon) ground cardamom until smooth and glossy.
   Adjust the thickness if needed by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
   The drizzle should be thick enough to coat a spoon but still pourable.
7. Glaze and Garnish:
   Place the completely cooled brazilian carrot cake recipe on a serving platter.
   Slowly pour the prepared drizzle over the top, allowing it to naturally drip down the sides for an elegant finish.
   Garnish by scattering a generous pinch of the finely grated orange zest over the drizzle, and lightly dust with extra ground cardamom.

Tips for the Most Delicious Orange Drizzle

• Ensure the cake is completely cool before glazing. If the cake is even slightly warm, the glaze will melt and soak into the cake rather than creating a glossy exterior.
• Sift the powdered sugar first. This prevents clumps in the glaze, ensuring a perfectly smooth texture.
• Adjust consistency slowly. Add the milk to the powdered sugar one tablespoon at a time; you want a thick but pourable consistency that holds its shape as it drips.

Make-Ahead and Storage

• Make-ahead note: This cake can be baked up to two days in advance. Store it covered at room temperature.
• For a longer make-ahead option, bake and cool the cake completely, wrap it tightly in plastic wrap, and freeze for up to three months. Glaze after thawing.
• Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days; bring to room temperature before serving for the best texture.
• The glaze should be stored separately if making ahead and applied just before serving for the best appearance.

FAQs

Can I use a different pan for this cake?

Yes, you can use two 8-inch round pans (for a layered cake, adjust baking time to 25-30 minutes) or a 9×13-inch sheet pan (adjust baking time to 25-30 minutes).

Why is this brazilian carrot cake recipe different from the American version?

The primary difference between a traditional American carrot cake and this brazilian carrot cake recipe lies in the preparation method and texture. While American versions typically use grated carrots and often include spices and cream cheese frosting, this Brazilian version blends the carrots completely for a smooth, dense crumb.

What can I use instead of orange blossom water?

If you can’t find orange blossom water, substitute with 1 teaspoon of fresh orange juice and a few extra drops of vanilla extract for a similar citrusy flavor. This keeps the cake bright and complements the carrot and sugar base well.

How do I keep the cake moist?

The high oil content in this brazilian carrot cake recipe is key to its exceptionally moist texture; avoid overbaking by checking for doneness exactly at the specified time. This is a great family-friendly option because it stays tender for days.

Can I add mix-ins like nuts or chocolate chips?

While not traditional for this type of brazilian carrot cake recipe, you can fold in ½ cup of chocolate chips or chopped nuts at the very end of the mixing process, right before pouring into the pan. This adds an extra layer of flavor and texture if you prefer it.

Can I make this gluten-free?

Yes, you can easily adapt this brazilian carrot cake recipe for a gluten-free diet by substituting the all-purpose flour with a 1:1 gluten-free baking blend. This makes it a great option for healthy eating and for those with dietary restrictions.

How do I ensure the cake doesn’t sink in the middle?

Do not open the oven door during the first 30 minutes of baking, and ensure your baking powder is fresh for proper rise. I also find that for this specific recipe, using a kitchen thermometer to check for a perfect internal temperature of 200°F (93°C) ensures it’s perfectly set without overbaking.

Conclusion

This easy brazilian carrot cake recipe with a fragrant orange blossom drizzle offers a unique, moist texture that makes it a new family-friendly favorite. Save this recipe for later and share it with friends who love easy baking projects and quick meal prep desserts.

brazilian carrot cake recipe

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• Author: Savannah Brooks
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

This unique Brazilian carrot cake, unlike its American counterpart, features raw carrots blended directly into the batter, resulting in an exceptionally moist and tender texture. It’s finished with a light, fragrant orange blossom and cardamom drizzle rather than heavy frosting, making it a quick and easy dessert.

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Ingredients

Scale 1x2x3x

• 300g (3 medium) peeled and roughly chopped carrots
• 240ml (1 cup) vegetable oil
• 4 large eggs, room temperature
• 300g (1.5 cups) granulated sugar
• 280g (2.25 cups) all-purpose flour
• 15g (1 tablespoon) baking powder
• 2g (0.25 teaspoon) fine sea salt
• 2.5ml (0.5 teaspoon) vanilla extract
• For the Orange Blossom & Cardamom Drizzle:
• 200g (1.5 cups) sifted powdered sugar
• 60ml (0.25 cup) milk
• 5ml (1 teaspoon) alcohol-free orange blossom water
• 1.5g (0.5 teaspoon) ground cardamom
• Zest of 1 orange, finely grated (for garnish)
• Extra ground cardamom (for dusting)

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prep Oven and Pan: Preheat the oven to 350°F (180°C). Grease and flour a 9-inch Bundt pan or round cake pan.
2. Blend Wet Ingredients: In a high-speed blender, combine the chopped carrots, vegetable oil, eggs, granulated sugar, and vanilla extract. Blend until completely smooth (2-3 minutes), scraping down the sides as necessary to ensure no carrot pieces remain.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.
4. Mix Batter and Bake: Pour the blended carrot mixture from the blender into the bowl with the dry ingredients. Gently fold with a rubber spatula until just combined. Pour the batter into the prepared cake pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Cool Cake: Allow the cake to cool in the pan for 10-15 minutes on a wire rack before carefully inverting it onto the rack to cool completely. The cake must be fully cool (1-2 hours) before applying the glaze.
6. Prepare Drizzle: Whisk together the sifted powdered sugar, milk, orange blossom water, and ground cardamom in a small bowl until smooth and glossy. Adjust thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
7. Glaze and Garnish: Place the cooled cake on a serving platter. Pour the prepared drizzle evenly over the top, allowing it to drip down the sides. Garnish with fresh orange zest and a light dusting of extra ground cardamom.

Notes

To achieve the best texture, ensure you do not overmix the batter. For the glaze to set properly, the cake must be completely cool before drizzling. Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days; bring to room temperature before serving for the best texture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Brazilian

Nutrition

• Serving Size: 1 slice
• Calories: 410 kcal
• Sugar: 42 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 60 mg