Dessert

Brazilian Carrot Cake with Brigadeiro and Chocolate Sprinkles Recipe

Name: Brazilian Carrot Cake with Brigadeiro and Chocolate Sprinkles Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Brazilian
Ingredients: 300 g (10.6 ounces) peeled carrots, cut into chunks; 3 large eggs; 1 3/4 cups sugar; 1 cup vegetable oil; Pinch of salt; 2 cups flour (sifted); 1 tablespoon baking powder (sifted); 3 ounces bittersweet chocolate (chopped); 1 can (14 ounces) sweet condensed milk; 2 tablespoons unsalted butter; 1/2 cup heavy cream; Chocolate sprinkles (optional)

ByMariam Harutyunyan March 23, 2026March 23, 2026

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Introduction

Brazilian Carrot Cake is a moist, flavorful dessert that combines the natural sweetness of carrots with a rich chocolate brigadeiro frosting. This cake is perfect for those who love a twist on traditional carrot cake, offering a luscious and indulgent treat.

A bundt cake is shown with one main layer of golden brown bread, topped with smooth, dark chocolate glaze that flows down the sides in thick drips, almost reaching the base. The glaze is decorated with small, thin black sprinkles spread evenly across the top. The cake sits on a round wooden board, and the background includes orange, textured decorations resembling carrots with green leaves. A bowl filled with dark chocolate sprinkles and a spoon is visible in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g (10.6 ounces) peeled carrots, cut into chunks
3 large eggs

1 3/4 cups sugar
1 cup vegetable oil

Pinch of salt
2 cups flour (sifted)

1 tablespoon baking powder (sifted)
3 ounces bittersweet chocolate (chopped)
1 can (14 ounces) sweet condensed milk

2 tablespoons unsalted butter
1/2 cup heavy cream
Chocolate sprinkles (optional)

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Butter and flour a 10-inch bundt pan and set it aside.
Step 2: In a blender, combine the carrots, eggs, sugar, oil, and salt. Blend until smooth. Pour into a large bowl and gently stir in the sifted flour and baking powder using a hand whisk until no flour traces remain.
Step 3: Pour the batter into the prepared pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Let the cake cool in the pan for 10 minutes. Run a butter knife along the edges, tap the pan firmly a few times, and gently shake it to loosen the cake. Invert onto a cooling rack and let it cool completely.
Step 5: To make the brigadeiro frosting, combine chopped chocolate, sweet condensed milk, and butter in a saucepan. Cook over medium-low heat, stirring constantly, until thickened and pulling away from the bottom, about 10 minutes. Remove from heat and stir in heavy cream until smooth and pourable.
Step 6: Place the cake on a serving platter and pour the brigadeiro all over it. Decorate with chocolate sprinkles if desired. Let the frosting set for a few minutes before serving.

Tips & Variations

For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the batter before baking.
Use a food processor if you don’t have a blender to achieve a smooth carrot mixture.
Swap bittersweet chocolate for milk chocolate if you prefer a sweeter frosting.

Chocolate sprinkles add a fun texture but are optional for a cleaner look.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature or warm slightly before serving for the best texture. Leftover brigadeiro frosting can be kept in an airtight container in the fridge for up to 5 days and gently reheated when needed.