Carrot Cake with Chocolate Syrup (Brazilian way)

I have amazing memories of Easter. Family lunches. My mom making fish on Good Friday. The expectation for the Easter bunny. The joy of opening the chocolate eggs and having the one and only opportunity to have so much chocolate…

Because of this, I would like to share a recipe that touches my heart. After a lot of thinking, it was more than clear that my ideal Easter celebration wasn’t about chocolate eggs, but with a marvelous carrot cake with chocolate syrup. A soft cake with chocolate on top… ahhhh.. who doesn’t love it?

Once more, I bring the recipes of my life to you. In fact, my mom never made this kind of cake and I remember perfectly when a friend of mine, Jana, told me, super happy, that her mother had made carrot cake. I was around 9 and a ‘carrot cake’ sounded as weird as a chocolate salad. For my surprise, it was something covered in chocolate! It was love at first bite. E for many years, the happiness of playing with my friend was side by side with the joy of having this wonderful cake.

Time passed, I moved to another town and Cida’s carrot cake (Jana’s mom) was only in my dreams, which came true on vacations, when I sometimes visited them. But, another surprise, years later, one of my teachers, Maiza (who happened to be a friend of my mom), gave us a piece of carrot cake. I felt, immediately, my memories coming back. Once more, I had carrot cake in my life.

No doubt about it: I needed that recipe. And Maiza gently gave me. Since then, this is one of the best cakes I make. Maybe because everytime I make it, I put a pinch of memories and lots of love.

And this is the recipe I want to share with you this Easter, wishing you feel in every bite what I feel: a cake with love. And childhood taste…

To Cida, Jana and Maiza a special kiss. You have a special space in my heart and in my memories…

Carrot cake

Carrot Cake with Chocolate Syrup (Brazilian way)


3 cups of flour

2 cups of sugar

1 tbsp baking soda

3 medium carrots, chopped

3 eggs

1 cup of canola oil (or soy or sunflower)


2 cups of milk

4 tbsp chocolate powder

4 tbsp sugar

2 tbsp butter

Pre heat oven at 350oF and grease and flour a bundt pan. In a large bowl, mix all dry ingredients: flour, sugar and baking powder. Reserve. In a blender, beat the carrots with eggs and oil, until having a homogeneous mix (about 3 minutes). Put, then, the blender mixture into the bowl and, with a whisk, mix until everything is homogeneous. Put in the bundt pan and take to the oven for 40 minutes, or until ready.

After unmolding the cake (once cold), start making the syrup. In a small pan, put all the ingredients. Mix all the time in low heat, until having a cream syrup (about 15 minutes). Serve on top of the cake.

Wish you a lovely Easter. And that this cake becomes a constant recipe in your table!


Doubts? Suggestions? Or wanna tell me your Eater memories? Leave me a comment! 🙂