Brazilian Carrot Cake Recipe -
Brazilian Carrot Cake Recipe
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Brazilian Carrot Cake

Recipe by  

"A traditional favorite in my family, Brazilian carrot cake is very different from the American version. The popular cake is topped with homemade chocolate frosting, and perfect to serve with a glass of milk or tea."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
  2. Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
  3. Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
  4. Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2008

I am also Brazillian and I make this cake all the time. Yes the icing is supossed to be absorved by the cake. It makes it really moisty but you dont want to do that for the icing you can get a bag of unsweeten chocolate chips. Melt it in a pan with butter. careful not to burn and spead it on top. The unsweeten chips will break up the sweetness of the cake a bit so its not so overwhelming and it will stay on top and look pretty.

Most Helpful Critical Review
Jan 17, 2009

Good cake but I was disappointed that just like the other reviwer, the icing was absorbed, it looked weird but it tasted good. I'm also from Brazil and it has been probably over 10 years since I haven't had this cake.


20 Ratings

Feb 14, 2008

Okay, I will try to update this when/if I ever try it again ... but my first foray into making this did not go well. Actually, it tasted great (hence the 4 stars), but it looked like ... well, not good. When I put the icing on, it just was absorbed by the cake. If it was supposed to that, then great! But it looked pretty miserable. I made it for my daughter's school - I was supposed to bring something South American. Most was gone before I left, but I figure it didn't look appetizing. It was really moist and easy to make, though. Like I said, I will update when/if I try it again.

Apr 07, 2009

First of all...I am not from Brazil! I have never had this type of carrot cake and I made it as a lark. Secondly, I admit that I toyed with the recipe a bit. I didn't want a huge amount of cake around the house - so I cut the measurements by half and used an 8x8 pan instead of the 9x13 pan. I also added a couple of shakes of pumpkin pie spice and a dash of vanilla and a sprinkling of corriander. The only hot chocolate mix I had in the house was a blend called "Mayan" which means there was a bit of cinnamon and other spice to it. It turned out GREAT! I loved the gooeyness of the soaked in icing. I will use this recipe again as a base and I think the next time I will throw in some raisins and nuts and make a cream cheese glaze. Even though I think it is more than likely fantastic made just as ordered in the recipe - my experimentation leads me to think you could do all sorts of things to this recipe to change it up - very versatile. The texture is moist and rich and it is just DELICIOUS!

Oct 05, 2010

Yummy! Soft and moist, and a really lovely light orange color. I only had half the amount of milk, so could only make a half batch of the icing. I left out the sugar- I didn't think it needed any more than the cocoa mix already has! I used Ghiradelli's double chocolate cocoa mix. I can't wait to make this again with the entire amount of frosting- its SO good with the cake!

Nov 16, 2007

I just loved! I'm from Brazil but I live in the US per 4 years now... and I'll tell you, was 4 years without a delicius carrot cake till today! Taste just like home! Thank you!!!!

Sep 12, 2011

Yum, reminds of the time I spent in Brazil. I just couldn't get the chocolate on top right. I used unsweetened coco, perhaps I should have used something like Nestle Quick.

Sep 03, 2010

I have Brazilian neighbors and they said this was better than her mothers! They couldn't get enough of it and ate the whole thing in 2 days!


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 77.7 g
  • 25%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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