Brazilian Carrot Cake : Bolo de Cenoura Recipe
If you’ve ever craved something comfortingly classic yet playfully different, let me introduce you to the Brazilian Carrot Cake : Bolo de Cenoura. Think vibrant, sunshine-hued carrots blended into a pillowy-soft cake, then draped with a luscious, chocolaty condensed milk glaze—a true showstopper from Brazilian kitchens. The keyphrase Brazilian Carrot Cake : Bolo de Cenoura beautifully captures this recipe’s legacy: it’s easy enough for any baker, deeply nostalgic if you’ve ever tasted it growing up, and irresistibly shareable. This is not your average carrot cake; this is a cake with personality, color, and a melt-in-your-mouth texture you’ll dream about after the first slice.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how just a handful of everyday ingredients come together to create magic in this cake. Each item plays its own special role, from giving color and sweetness to ensuring the perfect crumb and that unforgettable chocolatey finish. Gather everything below before baking—simplicity truly lets every flavor shine.
- Carrots: Use 2 cups of peeled and chopped carrots for natural sweetness, bold orange color, and a moist, tender crumb.
- Granulated sugar: 1 cup sweetens the batter and helps balance the earthiness of the carrots.
- Neutral oil (vegetable or canola): 3/4 cup ensures the cake stays extra moist and soft—avoid olive oil which can add competing flavors.
- Large eggs: 3 eggs provide structure and richness, holding everything together beautifully.
- All-purpose flour: 2 cups give just the right amount of body, creating a light but sturdy cake base.
- Baking powder: 1 tablespoon ensures a lofty, fluffy rise every time.
- Pinch of salt: Don’t skip this—just a pinch sharpens all the flavors.
- Sweetened condensed milk: 1/2 cup gives the glaze its signature lusciousness and sheen.
- Unsweetened cocoa powder: 2 tablespoons bring pure chocolate richness without overwhelming sweetness.
- Unsalted butter: 1 tablespoon melts into the glaze, bringing silkiness and a little extra indulgence.
How to Make Brazilian Carrot Cake : Bolo de Cenoura
Step 1: Prep Your Pan and Oven
Before anything else, get your oven warming to 350 °F (175 °C). Generously grease and flour a 9×13-inch baking pan—this ensures your Brazilian Carrot Cake : Bolo de Cenoura releases flawlessly and bakes to a golden finish. If you only have a smaller or slightly different pan, it’s absolutely fine, but keep a close eye on the bake time.
Step 2: Blend the Carrots, Sugar, Oil, and Eggs
Add your chopped carrots, granulated sugar, neutral oil, and eggs straight into a blender. Blend until the mixture becomes smooth and creamy—this step guarantees that every bite of cake is speckled with sweet carrot goodness and has the soft texture unique to Brazilian Carrot Cake : Bolo de Cenoura.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and just a pinch of salt. This step ensures that the raising agent and salt are evenly distributed, so you’ll get a silky—even crumb every time.
Step 4: Bring Together Wet and Dry Mixtures
Pour the velvety carrot mixture from your blender directly into the bowl with your dry ingredients. Gently stir—just until you see no more streaks of flour. Overmixing can mean a dense cake, so keep it light and loving!
Step 5: Bake Until Perfect
Pour your batter evenly into the prepared pan, smoothing the top if needed. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the sweet scent of this classic Brazilian treat—it’s irresistible.
Step 6: Make the Traditional Chocolate Glaze
While the cake bakes, combine sweetened condensed milk, cocoa powder, and unsalted butter in a small saucepan. Gently heat, stirring constantly, until the glaze is smooth and has thickened slightly. Take care not to let it boil—the aim is a shiny, pourable glaze that clings.
Step 7: Glaze and Cool
Once your cake is out of the oven and still warm, pour the chocolate glaze over the top so it seeps into the sponge a little. Let the cake cool completely in the pan; the topping will set with a gorgeous sheen, just begging to be sliced.
How to Serve Brazilian Carrot Cake : Bolo de Cenoura
Garnishes
While this cake is stunning straight out of the pan, a scattering of chopped nuts or a pinch of flaky sea salt really brings out the fudgy glaze. Try orange zest curls or even a few edible flowers if you’re feeling fancy—the color play is divine.
Side Dishes
Pair your Brazilian Carrot Cake : Bolo de Cenoura with a scoop of vanilla ice cream for the ultimate dessert, or serve with fresh strawberries for a bright, tangy contrast. Coffee or milky tea is a classic alongside—a real treat for any afternoon.
Creative Ways to Present
If you want to make a statement, try cutting the cake into small squares for a party platter or layering squares with extra glaze between them for a decadent dessert stack. You could even serve bites in mini cupcake liners at your next brunch—mini cakes, maximum delight!
Make Ahead and Storage
Storing Leftovers
Leftover slices of Brazilian Carrot Cake : Bolo de Cenoura keep beautifully. Just wrap tightly in plastic wrap or pop pieces into an airtight container; they’ll stay soft and moist at room temperature for up to 2 days, or in the fridge for up to a week.
Freezing
Want to save some cake for a rainy day? Freeze individual slices (with or without glaze) tightly wrapped, and then double-bag in zip-top freezer bags. They’ll keep for up to two months. Thaw overnight in the fridge before enjoying.
Reheating
If you like your cake a touch warm, microwave a slice for 10–15 seconds straight from the fridge. The glaze gets extra gooey, just like freshly poured! If you froze your cake, let it reach room temperature first for best results.
FAQs
Can I make Brazilian Carrot Cake : Bolo de Cenoura without a blender?
Yes! If you don’t have a blender, use a food processor or finely grate the carrots by hand and then whisk vigorously with the wet ingredients. The goal is a smooth, cohesive batter—whatever tools you have will do the trick.
Why is my carrot cake not as orange as the pictures?
Carrot color can vary greatly by variety and freshness—older carrots tend to be paler. For the boldest hue, use fresh, orange-fleshed carrots and make sure to blend thoroughly so the color permeates the batter.
Can I make the glaze dairy-free?
Absolutely! Substitute sweetened coconut cream for the condensed milk and use a dairy-free margarine. The glaze will be just as luscious and glossy as the classic version, so everyone can enjoy it.
Is this cake very sweet?
The Brazilian Carrot Cake : Bolo de Cenoura is sweet, but not overwhelmingly so—much of the sweetness comes from the carrots and the glaze. If you prefer desserts less sweet, reduce the sugar in the batter by 1/4 cup or drizzle on slightly less glaze.
Can I add spices or extras to the batter?
Why not? While traditional Brazilian Carrot Cake : Bolo de Cenoura isn’t spiced, a pinch of cinnamon or nutmeg can be fun. You can fold in chopped walnuts or a handful of mini chocolate chips for a twist, though purists might disagree!
Final Thoughts
There’s something so joyful about sharing a fresh-baked Brazilian Carrot Cake : Bolo de Cenoura with the people you love. It’s easy, eye-catching, and truly delicious—guaranteed to turn any day into something special. Give it a try and you’ll see why it’s a favorite in Brazilian homes and hearts everywhere!
Print
Brazilian Carrot Cake : Bolo de Cenoura Recipe
- Total Time: 50 minutes
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Brazilian Carrot Cake, known as Bolo de Cenoura, a moist and delightful dessert topped with a traditional cocoa glaze. This recipe offers a unique twist on a classic favorite, perfect for any occasion.
Ingredients
Main Cake Ingredients:
- 2 cups (about 4 medium-large) peeled and chopped carrots
- 1 cup granulated sugar
- 3/4 cup neutral oil (like vegetable or canola)
- 3 large eggs
For the batter:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- pinch of salt
For the traditional glaze:
- 1/2 cup sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
Instructions
- Preheat oven: Preheat oven to 350 °F (175 °C) and grease/flour a 9×13-inch baking pan.
- Blend carrot mixture: Blend carrots, sugar, oil, and eggs until smooth.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Combine: Pour blended carrots into dry ingredients, stir until combined.
- Bake: Pour batter into pan, bake for 30–35 minutes until a toothpick comes out clean.
- Make glaze: Heat condensed milk, cocoa, and butter until smooth.
- Glaze cake: Pour warm glaze over the cake.
- Cool: Allow the cake to cool before slicing.
Notes
- For a dairy-free version, use coconut cream and dairy-free margarine.
- Top with chopped nuts or sea salt for extra flavor.
- For a moist crumb, refrigerate the cake after cooling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 125 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
