Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
