Brazilian Carrot Cake

by Editorial Staff

Bright, easy to prepare, and not requiring soaking carrot cake. The dough is prepared quickly and does not require special skills. This is a traditional Brazilian carrot pie that does not taste at all in the finished baked goods. It is the carrots that give the cake a sunny color, delicate taste, and moist structure! Try it!

Cooking: 15 minutes

Summary

Course	Dessert
Servings (Default: 12)

Ingredients

For the chocolate glaze:

Cocoa powder – 3 tablespoon
Sugar – 3 tablespoon
Water – 3 tablespoon

Instructions

In a blender, combine butter, sugar, carrots, and eggs. Beat until smooth. If there is no blender, then grate the carrots on a fine grater and mix with the rest of the products. Combine flour with baking powder. Add flour to the resulting carrot mass. To stir thoroughly.
Spread the dough over a shape (20×30 cm) or a baking sheet with parchment. Bake the carrot pie at 180 degrees for about 40 minutes, until dry with a wooden stick.
Mix sugar, cocoa, and water. Bring to a boil and cool slightly. Brush the cooled carrot cake with chocolate icing. You can just sprinkle the icing sugar on the cake.
Sprinkle half of the carrot cake with powdered sugar and iced the other half. Very tasty and easy!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.