Brazilian-Style Carrot Cake (Bolo de Cenoura): A Delightful Twist on a Classic

If you love moist, flavorful cakes, there’s no better treat than Brazilian-style carrot cake. Known as Bolo de Cenoura in Portuguese, this cake brings a rich, tender texture combined with the perfect balance of sweetness. With its smooth carrot base and decadent chocolate glaze, this dessert has become a favorite across Brazil and around the world. In this guide, we’ll dive into the origins of this delicious recipe, list the ingredients, and walk you through step-by-step instructions for making your own Bolo de Cenoura.

What is Brazilian-Style Carrot Cake (Bolo de Cenoura)?

Bolo de Cenoura is a popular Brazilian cake made from carrots, eggs, sugar, and oil, resulting in a light, fluffy, and moist texture. Unlike typical carrot cakes that use cream cheese frosting, this Brazilian version is topped with a rich, smooth chocolate glaze, making it a perfect combination of flavors. The cake’s sweetness comes from the natural sweetness of the carrots and the sugar, while the glaze adds an extra layer of indulgence.

Origin of Brazilian-Style Carrot Cake

The origins of Bolo de Cenoura date back to Brazil’s home-cooked traditions, where simple, wholesome ingredients were combined to create comforting desserts. The use of carrots in cakes may seem unusual at first, but the sweetness of carrots works beautifully in cakes, giving them a moist texture and naturally sweet flavor.

Carrot cake recipes have spread across the world, but the Brazilian twist with the chocolate glaze is what makes this cake truly special. Over time, it has become a beloved treat in Brazilian households, often served during birthdays, special occasions, or simply as a sweet snack with coffee. In Brazil, it’s common to enjoy this cake with a glass of cold milk or fresh fruit juice, creating a nostalgic and comforting treat for all ages.

Ingredients for Brazilian-Style Carrot Cake (Bolo de Cenoura)

To make this delicious cake, you will need the following ingredients:

For the Cake:

• 3 medium carrots, peeled and chopped
• 4 large eggs
• 1 cup (200g) vegetable oil or canola oil
• 2 cups (400g) granulated sugar
• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

For the Chocolate Glaze:

• 1/2 cup (120ml) heavy cream
• 4 oz (115g) dark chocolate (preferably 70% cocoa)
• 1 tablespoon butter (optional, for extra gloss)

These simple ingredients come together to create a cake that’s both flavorful and incredibly moist. The addition of chocolate glaze gives it an irresistible richness that will keep you coming back for more.

Step-by-Step Directions and Preparation Method

Here’s how you can prepare Brazilian-style carrot cake (Bolo de Cenoura) in a few simple steps.

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
2. Prepare the batter: In a blender or food processor, combine the chopped carrots, eggs, vegetable oil, and granulated sugar. Blend the mixture until smooth and well-combined. You’ll want the consistency to be uniform and creamy.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the dry ingredients are well-mixed and will integrate evenly into the wet mixture.
4. Combine the wet and dry ingredients: Gradually add the dry mixture to the wet carrot mixture. Mix everything together until just combined. Be careful not to overmix, as this can affect the texture of the cake. The batter will be thick but smooth.
5. Bake: Pour the batter into the prepared cake pan and smooth it out. Bake the cake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool: Let the cake cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely before adding the glaze.

For the Chocolate Glaze:

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat. Allow it to simmer, but do not let it boil. Once it’s simmering, remove it from heat.
2. Melt the chocolate: Add the chopped dark chocolate to the hot cream. Stir until the chocolate has melted completely, creating a smooth and glossy glaze.
3. Add butter (optional): Stir in the butter for an extra layer of shine and richness, though this step is optional.
4. Cool the glaze: Let the glaze cool slightly until it thickens to a pourable consistency.

Assembling the Cake:

1. Pour the glaze: Once the cake has cooled completely, pour the chocolate glaze over the top of the cake. Allow the glaze to drip down the sides of the cake for a beautiful, rustic look.
2. Let the glaze set: Allow the glaze to set for about 10 minutes before slicing and serving.

Variations of Brazilian-Style Carrot Cake

While the classic Brazilian-style carrot cake is delicious as is, there are plenty of ways you can experiment and make this recipe your own. Here are a few variations to try:

1. Add nuts: For extra texture and flavor, try adding chopped walnuts or pecans into the cake batter before baking. The nuts complement the sweetness of the cake and add a nice crunch.
2. Spiced carrot cake: Add cinnamon, nutmeg, or a pinch of cloves to the dry ingredients to give your cake a warm, spiced flavor that pairs perfectly with the richness of the chocolate glaze.
3. Fruit addition: Consider adding finely chopped fruit like apples, pineapple, or raisins to the batter for a fruity twist. This will also help keep the cake extra moist.
4. Coconut flakes: Add desiccated coconut to the cake batter for a tropical touch. This adds a chewy texture and pairs wonderfully with the chocolate glaze.
5. Frosting alternative: If you’re not a fan of chocolate glaze, try topping the cake with a simple cream cheese frosting or even a vanilla buttercream. This adds a different flavor profile and can balance out the sweetness of the cake.

FAQs about Brazilian-Style Carrot Cake (Bolo de Cenoura)

1. Can I use a different type of oil in this recipe?

Yes, you can substitute vegetable oil with other oils like olive oil or coconut oil. However, vegetable oil is preferred as it doesn’t interfere with the delicate flavor of the cake.

2. Can I make this cake without a food processor?

Yes, if you don’t have a food processor or blender, you can grate the carrots finely and mix them with the other wet ingredients using a hand mixer or whisk. It might take a little longer to get the batter smooth, but it will work just as well.

3. Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Just make sure to let it cool completely before wrapping it in plastic wrap and storing it in an airtight container. The cake stays moist for up to 3 days at room temperature.

4. Can I freeze this cake?

Yes, you can freeze the cake without the glaze. Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. To serve, simply thaw it at room temperature for a few hours and then top it with the glaze.

5. Is there a way to make the glaze less sweet?

If you prefer a less sweet glaze, you can reduce the amount of sugar in the glaze or opt for a milk chocolate variety that is not as rich as dark chocolate. This will make the glaze milder in sweetness.

Conclusion

Brazilian-style carrot cake (Bolo de Cenoura) is a simple yet delicious dessert that brings together the natural sweetness of carrots with the indulgence of chocolate. Whether you’re making it for a family gathering or just to satisfy your sweet tooth, this cake will not disappoint. With its moist texture and rich chocolate glaze, it’s a dessert that’s sure to impress everyone who tries it. From the origins of this treat to the easy-to-follow steps for preparing it, this recipe offers a flavorful journey into Brazilian baking.

So, gather your ingredients, follow the instructions, and treat yourself and your loved ones to this delightful dessert. Enjoy the magic of Bolo de Cenoura—a cake that combines tradition, flavor, and sweetness in every bite!

Brazilian-Style Carrot Cake (Bolo de Cenoura): A Delightful Twist on a Classic

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• Author: David Andersson
• Total Time: 55 minutes
• Diet: Vegetarian

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Description

Bolo de Cenoura is a popular Brazilian cake made from carrots, eggs, sugar, and oil, resulting in a light, fluffy, and moist texture. Unlike typical carrot cakes that use cream cheese frosting, this Brazilian version is topped with a rich, smooth chocolate glaze, making it a perfect combination of flavors. The cake’s sweetness comes from the natural sweetness of the carrots and the sugar, while the glaze adds an extra layer of indulgence.

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Ingredients

For the Cake:

• 3 medium carrots, peeled and chopped

• 4 large eggs

• 1 cup (200g) vegetable oil or canola oil

• 2 cups (400g) granulated sugar

• 2 cups (240g) all-purpose flour

• 1 tablespoon baking powder

• 1/4 teaspoon salt

For the Chocolate Glaze:

• 1/2 cup (120ml) heavy cream

• 4 oz (115g) dark chocolate (preferably 70% cocoa)

• 1 tablespoon butter (optional, for extra gloss)

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Instructions

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.

2. Prepare the batter: In a blender or food processor, combine the chopped carrots, eggs, vegetable oil, and granulated sugar. Blend the mixture until smooth and well-combined. You’ll want the consistency to be uniform and creamy.

3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the dry ingredients are well-mixed and will integrate evenly into the wet mixture.

4. Combine the wet and dry ingredients: Gradually add the dry mixture to the wet carrot mixture. Mix everything together until just combined. Be careful not to overmix, as this can affect the texture of the cake. The batter will be thick but smooth.

5. Bake: Pour the batter into the prepared cake pan and smooth it out. Bake the cake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Cool: Let the cake cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely before adding the glaze.

For the Chocolate Glaze:

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat. Allow it to simmer, but do not let it boil. Once it’s simmering, remove it from heat.

2. Melt the chocolate: Add the chopped dark chocolate to the hot cream. Stir until the chocolate has melted completely, creating a smooth and glossy glaze.

3. Add butter (optional): Stir in the butter for an extra layer of shine and richness, though this step is optional.

4. Cool the glaze: Let the glaze cool slightly until it thickens to a pourable consistency.

Assembling the Cake:

1. Pour the glaze: Once the cake has cooled completely, pour the chocolate glaze over the top of the cake. Allow the glaze to drip down the sides of the cake for a beautiful, rustic look.

2. Let the glaze set: Allow the glaze to set for about 10 minutes before slicing and serving.

Variations of Brazilian-Style Carrot Cake

Notes

This Brazilian-style carrot cake is wonderfully moist and uniquely delicious, thanks to the smooth carrot batter and rich chocolate glaze. It’s perfect for birthdays, afternoon coffee, or simply when you’re craving something sweet and comforting. For an extra treat, try topping it with chocolate sprinkles or serve it slightly warm with a scoop of vanilla ice cream!

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Brazilian

Keywords: Brazilian-Style Carrot Cake