Brazilian Carrot Cake with Cream Cheese Icing – A Soft, Vibrant Twist on a Classic
Meet the irresistible fusion of two beloved treats: Brazilian Carrot Cake meets classic cream cheese frosting! Traditionally known as Bolo de Cenoura, this Brazilian version is ultra-moist, smooth, and vibrantly orange thanks to a generous blend of carrots, oil, and eggs pulsed together in a blender. This cake is a staple in Brazilian households, often enjoyed during festive occasions and family gatherings.
While the traditional topping is a chocolate glaze, this version uses tangy cream cheese icing for a delightful twist that brings out the cake’s natural sweetness and rich texture. It’s the perfect dessert for spring gatherings, brunches, birthdays, or when craving something carrot-cake adjacent but a little more luscious.
Why You’ll Love This Cake
- Super moist & fluffy texture from blended carrots
- Simple blender batter – no grating required!
- Bold orange color and sweet carrot flavor
- Creamy, tangy frosting adds the perfect contrast.
- One bowl, no-fuss recipe – easy enough for everyday baking
Pro Tips For Brazilian Carrot Cake
- Use a blender for the carrots – It gives this cake its signature silky texture.
- Avoid overmixing once dry ingredients are added – it helps keep the cake tender.
- Cool completely before adding the frosting.
- Want it more traditional? Swap the cream cheese icing for a quick chocolate glaze (melted chocolate + butter + a little milk).
Serving Suggestions Brazilian Carrot Cake
- With a cup of coffee or espresso
- As part of an Easter or spring brunch spread
- As a birthday cake for carrot cake lovers
- Alongside fresh berries or a dollop of whipped cream
Storage
- Refrigerator: Store covered for up to 5 days. Bring to room temp before serving for best texture.
- Freezer: Unfrosted cake freezes well for up to 2 months. Wrap tightly and thaw overnight in the fridge before icing.
FAQs About Brazilian Carrot Cake
1. What’s the difference between Brazilian and American carrot cake?
Brazilian carrot cake is smoother and simpler—it does not contain shredded carrots, raisins, or nuts. It’s blended into a velvety batter and usually topped with a glossy chocolate glaze.
2. Can I use whole wheat flour?
Yes, but the cake will be slightly denser. Try using ½ whole wheat and ½ all-purpose flour for a balanced result.
3. Can I make it dairy-free?
Yes! Use plant-based cream cheese and butter and non-dairy milk in the frosting.
4. Can I make cupcakes with this batter?
Absolutely! Bake in a lined muffin tin at 350°F for 18–22 minutes.
Conclusion
This Brazilian Carrot Cake with Cream Cheese Icing is the perfect marriage of classic flavor and international flair—bright, fluffy, and sweet with just the right touch of tangy cream cheese goodness.
Whether you’re new to Brazilian baking or want to change your carrot cake game, this simple yet stunning cake will surely become a favorite.
Brazilian carrot cake with cream cheese icing
Ingredients
For the Cake
- 3 medium carrots peeled and chopped
- 3 large eggs
- ¾ cup 180ml vegetable oil
- 1/2 cup 200g granulated sugar
- 1 cup 120g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Optional: 1 tsp vanilla or orange zest for extra flavor
For the Cream Cheese Icing
- 4 oz 113g cream cheese, softened
- 2 tbsp butter softened
- 1/2 cup 120g powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2-3 tbsp milk or cream to adjust the consistency
Instructions
Cake
- Preheat oven to 350°F (180°C). Grease and flour an 8-inch round or square pan or bundt pan
- Blend carrots, eggs, and oil in a blender until smooth. Add sugar and blend again until well combined.
- In a mixing bowl, whisk flour, baking powder, and salt. Pour the carrot mixture in and stir until just combined.
- Pour into the pan and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
Cream Cheese Icing
- Make the icing: Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and a pinch of salt.
- Mix until creamy. Add milk/cream a little at a time until it's spreadable.
- Frost the cake once it's cool.
- You can top it with orange zest, chopped nuts, or coconut for an extra flavor.