Description
This Brazilian Carrot Cake (Bolo de Cenoura) offers a moist and fluffy texture with a rich, luscious chocolate glaze. The natural sweetness of the carrots balances perfectly with the smooth chocolate topping, making it a beloved traditional dessert that’s easy to prepare and delightful to enjoy.
Ingredients
Scale
For the cake:
- 3 medium carrots (peeled and chopped)
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
For the chocolate glaze:
- 1/2 cup sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons butter
- 2 tablespoons whole milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan to ensure the cake doesn’t stick.
- Blend carrot mixture: In a blender, combine the peeled and chopped carrots, eggs, and vegetable oil. Blend until the mixture is smooth and well combined.
- Mix sugar into carrot blend: Pour the blended carrot mixture into a large mixing bowl. Stir in the granulated sugar, mixing thoroughly to incorporate it evenly.
- Add dry ingredients: Add the all-purpose flour, baking powder, and a pinch of salt to the bowl. Gently fold the dry ingredients into the wet until just combined, taking care not to overmix to keep the cake light.
- Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool slightly.
- Prepare the chocolate glaze: While the cake bakes, combine sweetened condensed milk, unsweetened cocoa powder, butter, and whole milk in a small saucepan. Cook over medium heat, stirring constantly, until the glaze is smooth and has thickened slightly, approximately 5–6 minutes.
- Glaze the cake: Pour the warm chocolate glaze evenly over the slightly cooled cake. Spread carefully with a spatula if necessary. Allow the glaze to set slightly before slicing and serving to get a perfect glossy finish.
Notes
- The cake has a light, fluffy texture with the chocolate glaze providing a rich contrast.
- Be careful not to overmix the batter once flour is added to maintain tenderness.
- Use a blender for the carrot mixture to ensure a smooth batter and moist cake.
- The glaze is best poured warm over the cake to absorb slightly and add moisture.
- This cake is a classic Brazilian dessert often enjoyed with coffee or as a special treat.
