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Recipe: Easy Brazilian blender carrot cake with chocolate brigadeiro sauce

An easy, colorful, and delicious carrot cake you can whip up in half an hour!

Brazilian carrot cake (aka Bolo de Cenoura) is a bit different from your regular carrot cake. While the first thing that might catch your eye is it’s brilliant orange color, it’s also soft, fluffy, smooth, and covered in a delicious chocolate brigadeiro sauce. 

The best bit though? It’s SUPER easy to make!

tinyB Brazilian Carrot Cake with Chocolate Brigadeiro Frosting

The key to making a good Brazilian carrot cake is the carrots and an essential kitchen appliance: a blender. So although the ingredients in American and Brazilian carrot cakes might look similar (minus the nuts and spices), in a Brazilian cake, the raw carrots are pureed in a blender resulting in a smoother, lighter cake. 

Once baked, you can eat it plain, cover it in a regular cream cheese frosting, or for a true traditional Brazilian experience, cover it in traditional chocolate brigadeiro (you can find our recipe for homemade brigadeiro here). I think the chocolate perfectly balances out the lightness and sweetness of the cake, while giving you a little extra sense of indulgence. Spread it on as thick or as thin as you like!

Now every Brazilian family has their own Brazilian carrot cake recipe. This is my family recipe. I can guarantee it makes a carrot cake or muffins that are always fluffy, soft, and delicious. 

So get your carrots ready and let me know how you go! I’d love to see your creations (tag us at @tinybchocolate)

tinyB Brazilian Carrot Cake Muffins with Chocolate Brigadeiro


Makes 12 cupcakes or one cake

3 eggs
300g peeled and roughly chopped carrots
2 cups flour
2 cups sugar
100ml olive oil (or other similar oil)
1 tbsp baking powder
(optional) Dark chocolate brigadeiro topping (make your own or buy it here)


  1. Preheat your oven to 350F
  2. Add the eggs, carrots, oil, and sugar to a blender and blend until smooth (at least a minute)
  3. Pour the mixture into a bowl and add the flour and baking powder. Mix gently by hand
  4. Pour the mixture into a greased cake pan or muffin tins about two thirds
  5. Bake for at least 20 minutes (15 minutes for cupcakes). Bake until a fork or toothpick comes out clean
  6. Generously cover the cake with chocolate brigadeiro, powdered sugar, or any topping of your choice!


  • Choose the best carrots possible. The fresher and crispier they are, the better your Brazilian carrot cake will taste. 
  • If you have the time, sift your flour. It helps to get rid of the lumps and make the batter lighter and fluffier.
  • Avoid opening the oven during baking so your carrot cake doesn’t sink in the middle.
  • This carrot cake can be stored at room temperature for 4-5 days out of direct sunlight or in the freezer for up to 1 month.
  • If you have left over brigadeiro, you can use it as an ice cream topping, spread it on toast, use it as a fruit dip, and more. Just microwave it for 5-10 seconds to turn it into a warm pourable chocolate sauce.

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