Brazilian Chocolate Carrot Cake

    1 hour

    This Brazilian cake is topped with homemade chocolate icing, and perfect to serve with a glass of milk or tea.

    2 people made this

    Serves: 12 

    • 3 large carrots, peeled and thinly sliced
    • 4 eggs
    • 1 cup (250ml) cooking oil
    • 2 cups (440g) white sugar
    • 2 cups (250g) plain flour
    • 1 tablespoon baking powder
    • 2 tablespoons butter or margarine
    • 1 cup (220g) white sugar
    • 1 cup instant hot chocolate mix
    • 3/4 cup (190ml) milk

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease 20x30cm 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 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 in English (23)


    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.  -  15 Apr 2008  (Review from Allrecipes USA and Canada)


    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.  -  14 Feb 2008  (Review from Allrecipes USA and Canada)


    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!  -  30 Mar 2009  (Review from Allrecipes USA and Canada)