Brazilian Carrot Cake

By Elisa Booker

April 1, 2020

Brazilian carrot cake from one of my favourite vegan cafes -
It reminds me of jaffa cakes and is perhaps the best cake I have ever eaten!

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 8 slices


Dry Ingredients

180g plain flour

150g light brown sugar

1 tsp salt

Wet Ingredients

175g carrots sliced

180ml fresh orange juice

60ml sunflower oil


1 Tbsp baking powder

Glaze (this makes a lot of glaze - you could easily get away with half this amount for a lighter feeling cake)

30g cocoa powder

140g light brown sugar

4 tbsp plant milk

55g vegan spread/margarine


1Heat oven to 180 degrees C

2Combine dry ingredients in a big mixing bowl

3Blend wet ingredients in blender for 4-5 mins until completely smooth

4Add wet ingredients to dry ingredients and gently mix until combined

5Add baking powder and lightly fold in - be careful not to over-mix as you will lose the bubbles and lightness of batter

6Pour mix into pre-greased or lined baking tin and cook for 30 minutes.

7Allow cake to fully cool before removing from tin

8Create glaze by combining all ingredients in small pan over medium heat and stir until smooth and starts to boil.

9Leave glaze to cool and thicken, then pour over cake once desired consistency is reached



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