Brazilian recipe for carrot cake. The chocolate sauce will harden and form a shell as it cools.


Recipe Summary

20 mins
43 mins
5 mins
1 hr 8 mins
1 10-inch cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chocolate Sauce:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.

  • Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.

  • Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.

  • Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.

Cook's Notes:

I've also tried adding the flour and baking powder to the blender and mixing the batter that way, but it depends on the blender.

Substitute powdered chocolate drink mix (such as Nesquik(R)) for the cocoa powder if desired, but reduce sugar by 1 tablespoon if doing so.

Any kind of chocolate frosting goes well with this cake. Try chocolate ganache!

Nutrition Facts

438 calories; protein 5.6g 11% DV; carbohydrates 72.3g 23% DV; fat 15.7g 24% DV; cholesterol 62.6mg 21% DV; sodium 172.7mg 7% DV. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 3 stars
I'm not sure if this recipe got lost in translation but its directions weren't right. I followed as is and I should've listened to my instincts & experience. First although I cut the carrot pieces pretty small I should've grated them. The motor of my blender almost burned out. Second putting all the ingredients in the blender wasn't such a good idea; it wasn't enough liquid to process until smooth. I had to add more oil. I also transferred the mixture to my food processor otherwise I would be shopping for a new blender today. When it comes to the chocolate sauce this step I did do my own way. I started on medium decreased to medium-low and stirred until bubbly and thick. If I would follow the directions and do my sauce on low it would take me much longer to make the sauce with the same result. Overall the cake tasted good but I found there wasn't enough moisture in it and if I make it again I'll add more oil. Read More