Brazilian carrot cake with chocolate icing

  • 6reviews
  • 80saves
  • 55min

About this recipe: How easy is this carrot cake? No grating - everything's mixed in a blender or food processor till smooth. You don't have to use the icing, but try it - it's gorgeous!



Serves: 8 

  • 250ml vegetable oil
  • 400g caster sugar
  • 4 large eggs
  • 3 medium carrots, peeled and sliced
  • 300g plain flour
  • 1 tablespoon baking powder
  • Chocolate icing
  • 250ml milk
  • 1 tablespoon butter
  • 2 tablespoons honey
  • 100g cooking chocolate


Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    Carrot cake:

  1. Preheat oven to 180 C / Gas 4. Grease and flour a medium size cake tin (20x30cm).
  2. In a blender or food processor combine the oil, sugar, eggs and carrots. Blend until smooth.
  3. Pour carrot mixture into a bowl and sift in the flour and baking powder. Mix well with a wooden spoon. Pour the cake mixture into the prepared cake tin.
  4. Bake in the preheated oven for 40 minutes. Let cool, remove from tin and ice.
  5. Chocolate icing:

  6. Bring all ingredients to the boil over medium heat, stirring constantly. Lower the heat and cook for for another 5 minutes, until the mixture thickens. Allow the icing to cool slightly, then pour over the cooled cake.

Cake tin

Instead of a 20x30cm or 9x13 in rectangular cake tin, you can divide the cake mixture between two 23cm (9 in) cake tins. Adjust baking time accordingly. Then use the chocolate icing to sandwich the cake!


Brazilian carrot cake

Brazilian carrot cake

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Reviews (6)


Followed recipe to the letter and found it very easy to make, with an enjoyable cake at the end of it , i will be making this again thanks for the recipe. - 01 Jul 2014


Very easy to make and a nice, light carrot cake which makes a change from the usual recipes. The icing/topping was a little bitter with dark chocolate so I'm going to try a sweeter, milk chocolate next time - it was amazing warm with ice cream though! Son-in-law managed three slices of it in an afternoon so not all bad :-) - 14 Jun 2014


I followed the recipe (quantities included) exactly. Although carrot cakes are usually moist this was raw in the centre after 40 mins and ended up taking 90 minutes to cook and inevitably didn't look too appetising. I hoped that the glaze style icing would hide its appearance but again, following the recipe that turned out a huge runny liquid mess even with extra cooking time. Oven temp etc is fine as I regularly bake, any ideas why it went so wrong? - 12 Jun 2014

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