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This Brazilian blender carrot cake is so moist, delicious and easy to make. The color is so vibrant and the texture is magnificent!
This Brazilian blender carrot cake reimagines a beloved classic with a sophisticated, wholesome twist. By whirling fresh carrots, eggs, sugar, and olive oil directly in a blender, you achieve a batter that is impossibly smooth and a color so vibrant it glows like a summer sunset.
The addition of arrowroot powder alongside the flour is the secret weapon here. It creates a “magnificent” crumb that is light and tender, yet sturdy enough to hold its shape beautifully in a sleek loaf pan.
The texture is the true star of the show super moist and plush, thanks to the emulsion of olive oil and carrot moisture. Unlike traditional dense loaves, this version feels airy and refined, melting away with every bite.
The cake is crowned with a healthier brigadeiro frosting that defies expectations. By simmering melted butter, cacao powder, and maple syrup, you create a glossy, fudgy ganache that mimics the nostalgic stickiness of the original without the condensed sugar overload.
If you like this recipe, you will also love my Healthy Oatmeal Carrot Cake Bread or my Whole Lemon Blender Cake.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Brazilian Blender Carrot Cake
Ingredients
- 2-3 large carrots, cut into small pieces
- 2 eggs
- 1 cup (200 g) sugar
- 1/2 cup (110 g) olive oil
- 1 tsp vanilla extract
- 3/4 tsp apple cider vinegar
- 1¼ cups (155 g) all purpose flour
- 1/4 cup (30 g) arrowroot powder
- 1½ tsp baking powder
- 1/2 tsp salt
Brigadeiro:
- 3 tbs butter, melted
- 6 tbs cacao powder
- 3 tbs maple syrup
Instructions
- Preheat oven to 350℉. Line a 9×5 inch loaf pan with parchment paper.
- In a blender pulse together the carrots, eggs, sugar and oil for 3 minutes or until completely smooth. Add in the vanilla, apple cider and pulse for 30 seconds.
- In a large bowl, sift the flour, arrowroot powder, baking powder, salt and whisk together until combined. Next, pour in the carrot mixture and mix together until JUST incorporated. Transfer batter to the loaf pan and tap the pan a little bit on the counter to remove bubbles. Bake for 50-55 minutes or until toothpick comes out clean. Allow to set in the pan 10 minutes and then transfer to a wire rack to cool completely before frosting it.
Brigadeiro:
- In small bowl, whisk together the melted butter and cacao powder until smooth. QUICKLY add in the maple syrup and whisk until smooth. Spread on the top of the cake.
Notes
- Store leftovers in an airtight container on your counter for up to 4-5 days.
- You can use corn starch or tapioca flour instead of arrowroot powder.
- You can use gluten free all purpose flour.
- You can use any neutral oil like coconut oil instead of butter.