Description
This Brazilian Carrot Cake, or Bolo de Cenoura, is a moist and dense dessert featuring pureed carrots blended with eggs and oil, baked to perfection, and topped with a rich and fudgy chocolate glaze. It’s a delightful twist on the classic carrot cake, known for its smooth texture and sweetness, making it a beloved traditional dessert in Brazil.
Ingredients
Scale
Cake
- 3 medium carrots (peeled and chopped)
- 3 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Chocolate Glaze
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour either a 9×13-inch baking dish or a Bundt pan to prevent sticking.
- Blend Carrot Mixture: In a blender, combine the peeled and chopped carrots, eggs, and vegetable oil. Blend until the mixture is smooth and creamy.
- Combine Wet Ingredients: Pour the blended carrot mixture into a large mixing bowl and stir in the granulated sugar until evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are well combined.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing and maintain cake texture.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 35–40 minutes if using a 9×13-inch pan or 45–50 minutes for a Bundt pan. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool slightly in the pan to make glazing easier and prevent the cake from breaking.
- Prepare Chocolate Glaze: In a small saucepan over medium heat, combine granulated sugar, unsweetened cocoa powder, butter, and milk. Stir constantly until the mixture comes to a boil, then let it simmer for 2–3 minutes until slightly thickened.
- Glaze the Cake: Pour the warm chocolate glaze evenly over the slightly cooled cake. Allow the glaze to set before slicing and serving.
Notes
- This Brazilian-style carrot cake is sweeter and denser than traditional American versions.
- The carrot puree base gives the cake a smooth and moist texture.
- The chocolate glaze is fudgy and rich, complementing the sweetness of the cake.
- Best served at room temperature to enjoy full flavor and texture.
- Use fresh carrots for the best natural sweetness and texture.
