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.
Ingredients
For the Cake:
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3 medium carrots, peeled and chopped
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4 large eggs
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1 cup (200g) vegetable oil or canola oil
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2 cups (400g) granulated sugar
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2 cups (240g) all-purpose flour
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1 tablespoon baking powder
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1/4 teaspoon salt
For the Chocolate Glaze:
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1/2 cup (120ml) heavy cream
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4 oz (115g) dark chocolate (preferably 70% cocoa)
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1 tablespoon butter (optional, for extra gloss)
Instructions
For the Cake:
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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.
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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.
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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.
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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.
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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.
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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:
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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.
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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.
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Add butter (optional): Stir in the butter for an extra layer of shine and richness, though this step is optional.
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Cool the glaze: Let the glaze cool slightly until it thickens to a pourable consistency.
Assembling the Cake:
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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.
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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