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Brazilian Carrot Cake

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Brazilian Carrot Cake, or “Bolo de Cenoura,” is a moist and fluffy cake made with fresh carrots and topped with a decadent chocolate glaze. It’s a simple yet indulgent dessert that is beloved in Brazil. The vibrant orange color and rich chocolate topping make it a perfect treat for any occasion!

Ingredients

Scale

For the Cake:

  • 3 medium carrots, peeled and chopped
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt

For the Chocolate Glaze:

  • 1/2 cup (120ml) milk
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (30g) cocoa powder
  • 1 tablespoon unsalted butter

Instructions

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a Bundt pan.
  2. In a blender, combine the chopped carrots, eggs, sugar, and oil. Blend until smooth and creamy.
  3. In a large mixing bowl, sift together the flour, baking powder, and salt.
  4. Pour the carrot mixture into the dry ingredients and gently fold until just combined. Do not overmix.
  5. Transfer the batter to the prepared pan and smooth the top.
  6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Chocolate Glaze:

  1. In a small saucepan, combine the milk, sugar, cocoa powder, and butter.
  2. Heat over medium heat, stirring continuously, until the mixture thickens slightly and becomes glossy. This should take about 5–7 minutes.
  3. Pour the warm glaze over the cooled cake, spreading it evenly with a spatula or letting it drip down the sides.

Notes

  • For extra flavor, add a teaspoon of vanilla extract to the cake batter.
  • Serve at room temperature or slightly chilled.

Find it online: https://recipe.newsvks.com/brazilian-carrot-cake/