Brazilian Carrot Cake
Brazilian Carrot Cake, or “Bolo de Cenoura,” is a delightful dessert that features a moist crumb and a rich chocolate glaze, making it a beloved treat in Brazil.
Equipment
- Blender
- Mixing Bowl
- 9-inch Round Cake Pan
- Saucepan
Ingredients
Ingredients
- 2 medium Carrots, peeled and chopped Provides natural sweetness and moisture.
- 1 cup Vegetable oil Can be replaced with sunflower or canola oil.
- 4 large Eggs Essential for structure and richness.
- 2 cups All-purpose flour The foundation of the cake.
- 2 cups Granulated sugar Adds sweetness and helps create a golden crust.
- 1 tablespoon Baking powder Provides lift for the cake.
- 1/2 cup Milk Adds moisture and enhances flavor.
- 1 cup Semi-sweet chocolate chips Optional for added chocolate flavor.
- 1/2 cup Heavy cream Used in the chocolate glaze.
- 6 ounces Semi-sweet chocolate, chopped Main ingredient for the glaze.
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or oil and lightly dusting it with flour.
- In a blender, combine the chopped carrots, vegetable oil, and eggs. Blend until smooth.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder.
- Pour the carrot mixture into the bowl with the dry ingredients and gently fold together until just combined.
- If using chocolate chips, fold them into the batter.
- Transfer the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the chocolate glaze by melting the chopped chocolate and heavy cream in a saucepan over low heat.
- Once the cake is baked, cool it in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Pour the chocolate glaze over the cooled cake and allow it to set before slicing.
- Serve the cake at room temperature for the best flavor experience.
Notes
This cake can be stored in an airtight container at room temperature for up to three days.