Brazilian Carrot Cake Cupcakes

30 MIN PREP TIME

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20 MIN BAKE TIME

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50 MIN TOTAL

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30 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 50 MIN TOTAL 〰️

Try a unique twist on the classic carrot cake this Easter with these Brazilian Carrot Cake Cupcakes. Blending carrots into the batter to give a smooth, vibrant orange cake that's both moist and full of flavour. Topped with a rich chocolate buttercream and decorated with mini Easter treats these cupcakes are the perfect treat for the Easter season.

Why you will love this recipe:

• Unique Preparation Method: Blending the carrots creates a smooth batter, giving the cupcakes a distinct texture and color.​

• Delicious Flavour Combination: The natural sweetness of carrots pairs beautifully with the rich chocolate buttercream frosting.​

• Perfect for Any Occasion: Whether for a family gathering or a special treat, these cupcakes are sure to impress.​ Remove the Easter treats and they can be made any time of year.

Ingredients:

To make these Brazilian Carrot Cake Cupcakes you will need ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need such as the sprinkles.

Carrots – The star of the recipe! Unlike traditional grated carrot cakes, Brazilian carrot cake blends the carrots into the batter, creating a smooth, moist texture and a naturally sweet flavour.

Large eggs – Provide structure and stability to the cupcakes by binding the ingredients together and helping them rise.

Caster Sugar - Sweetens the batter and enhances the natural sweetness of the carrots.

Vegetable oil – Keeps the cupcakes moist and tender by adding fat without making them too heavy. Unlike butter, oil helps retain moisture longer.

Plain flour – The base of the cupcakes, giving them structure and a soft, cake-like texture.

Baking powder – A leavening agent that helps the cupcakes rise, making them light and fluffy.

Salt – Balances the sweetness and enhances the overall flavour of the cupcakes.

Cocoa Powder | The cocoa powder gives these cupcakes the intense, chocolate flavour we love. Sift in the cocoa powder with the flour so it’s evenly combined with all the ingredients. Choose a good quality one for a decent rich flavour.

Unsalted Butter | Ensure butter is at room temperature for a smooth buttercream.

Vanilla | Vanilla is the secret to all delicious baking. It enhances all the other flavours in the recipe.

Icing Sugar | Icing sugar will add sweetness but it will also stabilise the mixture so that it’s thick enough to pipe onto the cupcakes.

How to make Brazilian Carrot Cake Cupcakes?

Brazilian carrot cake is a childhood favourite in Brazil. It’s often made for birthdays, school lunches, and Sunday family gatherings. Many Brazilians have fond memories of their grandmothers or mothers whipping up this cake as a comforting homemade treat.

1. Preheat your oven to 175°C (350°F) and line a cupcake tin with cupcake liners.​

2. In a blender, combine the chopped carrots, eggs, sugar, and vegetable oil. Blend until smooth and well combined.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Gradually add the dry ingredients to the wet mixture, blending until a smooth batter forms.​

5. Pour the batter into the prepared cupcake liners, filling each about ¾ full.​

6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.​

7. Allow the cupcakes to cool completely on a wire rack.​

Expert baking tips!

Blend the Carrots Well - Since Brazilian carrot cake has a smooth batter, make sure to blend the carrots completely with the eggs, sugar, and oil. This ensures an even texture and helps distribute the natural sweetness of the carrots.

Don’t Overmix the Batter - Once you combine the dry ingredients with the blended carrot mixture, mix gently just until combined. Overmixing can make the cupcakes dense instead of soft and fluffy.

Use Room Temperature Ingredients - Eggs and carrots blend more smoothly when they’re at room temperature. This also helps create a more uniform texture in your cupcakes.

Fill the Cupcake Liners Properly - For even baking, fill each cupcake liner about ¾ full. This gives them enough room to rise without overflowing.

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a warm climate, refrigerate them and bring them to room temperature before serving for the best texture.

Recipe Card:

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Brazilian Carrot Cake Cupcakes

Servings: 6

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Try a unique twist on the classic carrot cake this Easter with these Brazilian Carrot Cake Cupcakes. Blending carrots into the batter to give a smooth, vibrant orange cake that's both moist and full of flavour. Topped with a rich chocolate buttercream and decorated with mini Easter treats these cupcakes are the perfect treat for the Easter season.

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Ingredients

For the Brazilian Carrot cake cupcakes

• 3 large carrots (about 250g, peeled and roughly chopped)
• 3 large eggs
• 200g caster sugar
• 120ml vegetable oil
• 200g plain flour
• 2 tsp baking powder
• A pinch of salt

For the Chocolate Ganache Buttercream

• 100 g dark chocolate good quality 70%
• 50 ml double cream
• 250 g icing sugar
• 1 tsp vanilla

Instructions

For the Brazilian Carrot Cake Cupcakes

1. Preheat your oven to 175°C (350°F) and line a muffin tin with cupcake liners.​
2. In a blender, combine the chopped carrots, eggs, sugar, and vegetable oil. Blend until smooth and well combined.​
3. In a separate bowl, whisk together the flour, baking powder, and salt.​
4. Gradually add the dry ingredients to the wet mixture, blending until a smooth batter forms.​
5. Pour the batter into the prepared cupcake liners, filling each about ¾ full.​
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.​
7. Allow the cupcakes to cool completely on a wire rack.​
8. Let cupcakes cool completely before decorating

Chocolate Ganache Buttercream

1. Chop the dark chocolate finely and add it to a medium bowl.
2. Heat the cream up in a pan gently over a medium heat until it starts to boil. Once boiling remove it from the heat and pour on top of the chopped dark chocolate.
3. Leave it for a minute or two, then whisk everything together making sure all the chocolate has melted. Add the icing sugar then mix it into the ganache.
4. Cover the ganache in cling-film then put into the fridge and leave it to firm for an hour until it has a peanut butter consistency.
5. Remove the ganache from the fridge and whip it with a electric hand whisk until thickened and slightly aerated.
6. Add the icing to a piping bag and pipe generously on top of the chocolate cupcakes.
7. Finish by topping the buttercream with mini easter eggs and a chocolate bunny

Notes

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a warm climate, refrigerate them and bring them to room temperature before serving for the best texture.

Nutrition Facts

Calories

367

Fat

26 g

Carbs

48 g

Sugar

17 g

Protein

5 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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Other Easter bakes you’ll love:

Chocolate Carrot Cake Cookies

White Chocolate Brownie

Triple Chocolate Mini egg Cookies

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!