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Nina's Brazilian Carrot Cake

Rated as 4.33 out of 5 Stars

"Mixing the batter in a blender makes this cake super easy to pull off."
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1 h 55 m servings 478
Original recipe yields 12 servings (1 cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
  2. Sift together flour, baking powder, and salt in a bowl.
  3. Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.
  4. Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.
  5. Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.
  6. Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.

Nutrition Facts

Per Serving: 478 calories; 24.6 60.1 5.8 67 269 Full nutrition

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Read all reviews 13
  1. 15 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for Easter -- it is a lovely cake -- thank you for its simplicity and without comprmising the flavor!

Most helpful critical review

Cake came out good, and I added some spices the family liked it, the only thing I’m upset about is with the topping omg it was so watery never again with that I’ll make my own

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Least positive

I made this for Easter -- it is a lovely cake -- thank you for its simplicity and without comprmising the flavor!

My Brazilian boyfriend said that this recipe was perfect and ate almost the entire thing himself. It is pretty moist--so I'm not sure what the reviewer who said it was very dry did to it--and no...

I saw this recipe in the Magazine and I just had to try it! This cake was awesome! I didn't have enough time to make the chocolate frosting, and I put white whipped frosting on instead. The cake...

I made a ouble portion as was sharing with neighbours used esame number of eggs, 1 cup brown sugar , 1 cup white sugar it was still sweet. Will make it again as all the people who tasted it love...

I've made this cake several times, including for my son's 1st birthday cake. It's ridiculously easy and so delicious. I'm not sure why some reviewers comment that the cake is too dry. It has nev...

I made it and Everyone loved it

Easy recipe to follow and overall looked great. Taste-wise, it was a little dry, but everyone who tried it enjoyed it! Especially great accompanying tea or coffee. I think next time I will try a...

The recipe that was sent to me had the recipe in grams so I weighed everything and it called for caster sugar. This was a delicious moist cake. I don't own a jar blender so I used my stick blen...

Saw this featured in an issue of the allRecipes magazine. I Needed a non-dairy dessert with a healthy halo and this fit the bill. I reduced the sugar by 1/3 and improvised on the frosting to ...