Description
A moist, vibrant Brazilian carrot cake (bolo de cenoura) topped with a glossy chocolate glaze, sometimes with a subtle carrot twist. Light, fluffy, and irresistibly simple to make.
Ingredients
Scale
- 3–4 medium raw carrots, peeled and chopped
- 3 large eggs
- 1 cup granulated sugar
- 1/2–3/4 cup neutral oil (vegetable or sunflower)
- 2 cups all-purpose flour (or cake flour)
- 1 tablespoon baking powder
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons butter
- 4 tablespoons sugar (for glaze)
- 2–3 tablespoons milk
- (Optional) 2 tablespoons carrot puree for carrot-chocolate frosting variation
Instructions
- Preheat oven to 350°F (180°C) and grease your chosen pan (9×13, bundt, or loaf).
- Blend carrots, eggs, and oil until completely smooth. Add sugar and blend again.
- Pour mixture into a bowl and fold in sifted flour, baking powder, and salt. Mix gently until combined.
- Pour batter into the prepared pan, tap lightly to release air bubbles.
- Bake 35–50 minutes depending on pan size, until a toothpick comes out clean.
- For frosting: In a saucepan, combine cocoa powder, butter, sugar, and milk. Stir constantly until it boils and thickens slightly.
- Pour warm glaze over cooled cake and spread evenly.
- (Optional) For carrot frosting variation, add carrot puree to the glaze and cook until glossy.
- Let frosting set for 10–15 minutes before slicing and serving.
Notes
For best results, blend carrots thoroughly for a silky batter. Don’t open the oven in the first 25 minutes to prevent sinking. Store at room temperature up to 2 days, or refrigerate for 5–6 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Keywords: Brazilian carrot cake, bolo de cenoura, carrot cake, chocolate glaze, Brazilian dessert