This cake is quick to make, incredibly moist, and has a beautiful golden hue thanks to the fresh carrots. The use of a blender for the batter makes it an easy, fuss-free dessert, even for beginners. The smooth chocolate topping adds the perfect contrast to the subtly sweet and tender crumb, making it a favorite for both everyday snacking and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Carrots (peeled and chopped)
Eggs
Vegetable oil
Granulated sugar
All-purpose flour
Baking powder
Salt
For the chocolate glaze:
Cocoa powder
Sugar
Butter
Milk
Directions
Preheat your oven to 180°C (350°F). Grease and flour a bundt pan or a rectangular baking dish.
In a blender, combine the chopped carrots, eggs, and oil. Blend until smooth.
Pour the carrot mixture into a large bowl and mix in the sugar until well incorporated.
Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until combined—do not overmix.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the chocolate glaze: In a saucepan, combine cocoa powder, sugar, butter, and milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly and becomes glossy (about 5 minutes).
Once the cake is baked and slightly cooled, pour the warm chocolate glaze evenly over the top.
Let the glaze set before slicing and serving.
Servings and timing
This recipe serves about 10–12 slices. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Add a teaspoon of vanilla extract or orange zest for an extra layer of flavor.
Use brown sugar for a deeper, caramelized taste.
Replace the chocolate glaze with a dusting of powdered sugar for a simpler finish.
Add a handful of chopped nuts (like walnuts or Brazil nuts) to the batter for crunch.
Make it dairy-free by using plant-based milk and margarine in the glaze.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If refrigerated, allow it to come to room temperature before serving for the best texture. This cake doesn’t require reheating, but you can warm individual slices in the microwave for 10–15 seconds if desired.
FAQs
What makes Brazilian carrot cake different from American versions?
Brazilian carrot cake uses blended raw carrots, resulting in a smoother texture and a more vibrant color, and it’s traditionally topped with chocolate glaze instead of cream cheese frosting.
Can I make Bolo de Cenoura without a blender?
A blender is recommended for the smooth texture, but you can use a food processor or finely grate the carrots and mix manually.
Why is my cake too dense or heavy?
Overmixing the batter or using too much flour can make the cake dense. Be sure to follow measurements and mix gently.
Can I use whole wheat flour?
Yes, but it will change the texture slightly, making it denser. Use half whole wheat and half all-purpose for balance.
Is the chocolate glaze necessary?
While traditional, the cake is delicious even without it. You can also use other toppings like powdered sugar or a simple syrup.
Can I freeze Bolo de Cenoura?
Yes, freeze slices individually wrapped or the whole cake (unglazed is best) for up to 2 months. Thaw at room temperature.
How long does the glaze take to set?
The glaze sets in about 15–20 minutes at room temperature. For quicker results, refrigerate for a few minutes.
What type of oil works best?
Neutral oils like vegetable, canola, or sunflower oil are best to let the carrot flavor shine through.
Can I add spices like cinnamon?
Yes, you can add ground cinnamon or nutmeg for a warm twist, though it’s not traditional.
What’s the best pan to use?
A bundt pan or a rectangular baking dish works best. Avoid very shallow pans to ensure even baking.
Conclusion
Bolo de Cenoura is a moist, fluffy, and irresistibly sweet cake that captures the essence of Brazilian home baking. Simple to prepare and full of flavor, it’s a delightful treat for any time of day. Whether you’re introducing someone to Brazilian cuisine or revisiting a childhood favorite, this cake is sure to bring comfort and joy in every slice.
Bolo de Cenoura is a classic Brazilian carrot cake made with blended raw carrots for a smooth, moist texture and topped with a rich chocolate glaze. It’s quick, easy, and perfect for everyday treats or special occasions.
Ingredients
3 medium carrots, peeled and chopped
3 eggs
1 cup vegetable oil
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
For the chocolate glaze:
3 tbsp cocoa powder
3 tbsp sugar
2 tbsp butter
2 tbsp milk
Instructions
Preheat oven to 180°C (350°F). Grease and flour a bundt pan or rectangular baking dish.
In a blender, blend carrots, eggs, and oil until smooth.
Transfer the carrot mixture to a large bowl and stir in the sugar until well combined.
Sift in flour, baking powder, and salt. Gently fold into the wet mixture—do not overmix.
Pour batter into prepared pan and bake for 35–45 minutes, or until a toothpick inserted comes out clean.
While the cake bakes, prepare the glaze: in a saucepan, combine cocoa powder, sugar, butter, and milk.
Cook over medium heat, stirring constantly, until slightly thickened and glossy, about 5 minutes.
Once the cake is baked and slightly cooled, pour the warm glaze evenly over the top.
Let the glaze set before slicing and serving.
Notes
Use a blender for the smoothest batter texture.Add vanilla extract or orange zest for extra flavor.Substitute brown sugar for a richer taste.For a dairy-free version, use plant-based milk and Margarine in the glaze.Avoid overmixing to maintain a light, fluffy texture.
