Brazilian Carrot Cake with Chocolate Icing recipe

Preparation Time: 10 minutes | Cooking Time: 50 minutes

This carrot cake is ridiculously simple. Everything is thrown into a blender and whizzed, popped into a baking tin and cooked, then slathered with a simple chocolate icing.


  • 400g caster sugar
  • 250ml vegetable oil
  • 4 large eggs
  • 3 medium carrots
  • 300g plain flour
  • 1 tbsp. baking powder
  • 250ml milk
  • 100g dark chocolate
  • 2 tbsp. runny honey
  • 1 tbsp. butter


  1. Roughly chop the carrots. Put the sugar, oil, egg and carrots into the blender and whiz until as smooth as possible. Sift in the flour and baking powder and pour into a greased and lined medium cake tin. Bake at 180C for 40 minutes, take out of the oven and leave to cool completely.

  2. To make the icing, chop the chocolate as finely as you can. Bring milk, honey and butter to the boil, then pour over the chocolate and stir constantly until the icing is smooth. Slather onto the cake once it's cooled.

If you like, add a bit of spice to the cake with a hint of cinnamon or ginger. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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