Description
If you thought you knew carrot cake, think again. The Brazilian Carrot Cake (Bolo de Cenoura) is not your typical spiced, nut-studded dessert.
Ingredients
Scale
For the Cake:
- 3 large carrots (about 250g), peeled and chopped
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 1/4 cups (250g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
For the Chocolate Glaze:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease your baking pan and lightly dust it with flour.
In a blender, combine the chopped carrots, eggs, and oil. Blend until completely smooth—about 1 minute.
In a large mixing bowl, sift together the flour, sugar, salt, and baking powder.
Pour the blended carrot mixture into the bowl with the dry ingredients. Mix gently until just combined. Don’t overmix.
Pour the batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before glazing.
Notes
- Use fresh baking powder—expired leavening can cause the cake to sink
- Don’t overmix—it can make the crumb gummy
- Blend the carrots well—chunks will affect texture
- Prep Time: 15
- Cook Time: 40
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g