Description
Brazilian Carrot Cake (Bolo de Cenoura) is a moist, blender-made cake with a bright-orange hue and natural sweetness from carrots, topped with a smooth and glossy chocolate glaze.
Ingredients
- 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 (optional)
- For the chocolate glaze:
- 3 tablespoons cocoa powder
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a bundt or rectangular baking pan.
- In a blender, combine chopped carrots, eggs, and oil. Blend until smooth and creamy.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt (if using).
- Pour the carrot mixture into the dry ingredients and mix gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the glaze: in a small saucepan over medium heat, combine cocoa powder, sugar, butter, and milk. Stir constantly until smooth and slightly thickened, about 5 minutes.
- Let the cake cool for 10–15 minutes, then pour the warm chocolate glaze evenly over the top.
- Allow glaze to set before slicing and serving.
Notes
Add a pinch of cinnamon or nutmeg to the batter for a spiced version.Substitute milk with orange juice in the glaze for citrus flavor.Fold in chocolate chips before baking for extra richness.Make cupcakes instead — bake for 20–25 minutes.Replace part of the flour with almond flour for a nutty texture.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
