Carrot Cake

Carrot Cake

This is a traditional Brazilian carrot cake, super simple batter and it is delicious when paired with chocolate frosting. This tastes like childhood to me 🙂
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bolos, Sobremesas
Cuisine Cake Decorating
Servings 21 cupcakes


  • Batter
  • 175 g raw carrots 3 medium
  • 320 g flour 2 cups
  • 400 g sugar 2 cups
  • 3 eggs
  • 237 ml vegetable oil 1 cup
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • Ganache
  • 180 g bittersweet chocolate chips
  • 1/2 cup table cream or heavy cream


  • In a blender cup add oil, salt, carrots and eggs and blend it well.
  • Add sugar to blended ingredients and blend until you get a thick cream.
  • In a separate bowl mix flour and baking powder.
  • Slowly incorporate flour mixture and carrot cream.
  • Pour batter into 21 lined cupcake cavities ¾ full.
  • Bake it at 350F (175C) until lightly golden (15 -20 minutes).
  • Let it cool completely before frosting.
  • Melt chocolate chips, refer to packaging instructions.
  • Add cream to chocolate and mix it well.
  • After cupcakes cool completely transfer ganache to confectioner's bag fitted with grass tip.
  • Frost cupcakes making nests with ganache and garnish with chocolate eggs.


I used Cadbury Mini chocolate eggs, love them. Make nests using grass tip #233. You can also use star, rose or round tip.

Comments are closed.