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
Scale
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
