If you’re looking for a show-stopping dessert that’s equal parts comforting and indulgent, this Brazilian Carrot Cake with Brigadeiro Frosting is the recipe you’ve been waiting for! Perfect for Easter, spring gatherings, or simply when you’re craving something sweet and a little different, this cake is bright, bold, and entirely made in a blender!
What makes Brazilian carrot cake unique
Unlike traditional American carrot cakes that are spiced and filled with shredded carrots, the Brazilian version (Bolo de Cenoura) is made by blending raw carrots into the batter, resulting in a silky smooth texture and vibrant orange color. The cake is soft, moist, and subtly sweet, making it the perfect canvas for a rich brigadeiro chocolate frosting.
This spring cake recipe is entirely made in a blender, resulting in a quick and easy to clean up dessert that you can whip up effortlessly.
Ingredients needed for chocolate carrot cake
- Gluten-free flour – I used Bob’s Red Mill 1-to-1 gluten-free flour, but you can substitute for a different brand, or use regular all-purpose flour if gluten is not an issue.
- Carrots – use fresh carrots, peeled and chopped small.
- Olive oil – substitute for vegetable or avocado oil
- Milk – use any type of milk you like
- Vanilla extract – for flavor
- 2 eggs
- Baking powder and baking soda
- Salt – just a pinch
- Sugar – I used coconut sugar that is similar to brown sugar, you can can use white or brown sugar
For the brigadeiro frosting you will need the same ingredients as the traditional Brazilian brigadeiro;
- Condensed milk
- Butter
- Cocoa powder
- Chocolate sprinkles
How to make blender carrot cake cupcakes
Not only these chocolate frosted carrot cupcakes are super delicious, they are very easy and mess-free. The entire cupcakes is made in a blender in two easy steps;
- First blend in the chopped carrots, olive oil, milk, vanilla extract and eggs, until the carrots are blended in and well incorporated. Should take only about 1 minute if using a high speed blender.
- Second, add the dry ingredients. That’s the flour, baking powder, baking soda, salt and sugar. Blend until well incorporated but DO NOT OVER BLEND IT! As soon as the batter is uniform and creamy, stop the blender.
- Scoop batter into the muffin liners in a muffin thin and bake at at 350F degrees for about 18 minutes or until the fork comes out clean
TIPS FOR SUCCESS
Use fresh, sweet carrots for the best flavor and vibrant color.
Make sure to blend the carrots very well—this creates the cake’s signature smooth texture and orange color.
Let the brigadeiro cool slightly before rolling into balls and once topped on the cupcake press it down with the back of a spoon so it adheres to the cupcake.
This Brazilian carrot cake with brigadeiro frosting is a delicious way to celebrate the season, embrace a new tradition, and bring a little sunshine to your table. If you enjoyed this dessert recipe for Easter and Spring, try these other treats as well;
Bird’s Nest Brigadeiros – traditional bird’s nest dessert with a Brazilian twist. I made these treats on brigadeiro, topped with jelly beans.
Try the traditional American version of Carrot Cake Cupcakes, this recipe is also gluten-free and made with shredded carrots, the traditional spices and cream cheese frosting.
Gluten-Free Lemon Cupcakes – this lemony cupcake recipe is a delightful spring dessert topped with strawberries and a thin layer of lemon icing for extra flavor.
Lemon Blueberry Buttermilk Cake – I love baking this time of year, and this blueberry buttermilk cake has been a favorite for many years. I know you’ll love it!
Brazilian Carrot Cake Cupcakes
Equipment
- 1 Blender
Ingredients
- 1 1/2 cup 1-to-1 gluten-free flour
- 1 cup carrots chopped small
- 1/2 cup olive oil
- 1/3 cup milk
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar white or brown sugar works
Brigadeiro Frosting
- 1 can condensed milk
- 2 tbsp unsalted butter
- 3 tbsp cocoa powder
- 1 cup chocolate sprinkles
Instructions
- Add chopped carrots, olive oil, milk, vanilla extract and eggs to a blender and pulse it until the carrots are blended in and well incorporated. Should take only about 1 minute if using a high speed blender.
- Now add the dry ingredients. That's the flour, baking powder, baking soda, salt and sugar. Blend well. You may need to stop the blender to scrape down the sides once or twice. DO NOT OVER BLEND IT! As soon as the batter is uniform and creamy, stop the blender.
- Using an ice scream scooper, add carrot cake batter onto a lined muffin pan, about 3/4 full. Bake at 350F degrees for about 18 minutes or until the fork comes out clean. Let cupcakes cool off for about 15 minutes before adding brigadeiro frosting.
Brigadeiro Frosting
- While the carrot cake cupcakes are baking make the brigadeiro frosting. Start by melting butter in a non-stick skillet.
- When the butter is just about melted (don't burn the butter), add in condensed milk and whisk to combine.
- Soon after add the cocoa powder and continue to whisk on medium-low heat until it thickens and the chocolate starts to detach from the pan (about 6-8 minutes)
- Pour chocolate onto a plate and let it cool off until manageable to roll into balls.
- Add chocolate sprinkles to a flat plate.
- Scoop up about 1/2 tbsp or so of the chocolate onto your greased hands (use butter to grease your palms). Roll it to form a ball, then toss in the sprinkles.
- Place one brigadeiro on top of the cupcakes, then press it down gently to cover most of the cupcake and also so it sticks onto the cupcakes and doesn't roll off. Do this for each of the cupcakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
