Description
This Brazilian Carrot Cake (Bolo de Cenoura) is a vibrant twist on the classic carrot cake. Featuring a smooth, moist carrot base and topped with a luscious chocolate glaze, this easy-to-make dessert is sure to become a favorite! The cake is light, fluffy, and subtly sweet, while the chocolate topping adds an extra layer of decadence. Perfect for any gathering or a cozy coffee break!
Ingredients
Scale
For the Cake:
- 3 large carrots, peeled and chopped into chunks
- 3 large eggs
- 1 cup of granulated sugar
- 1 cup of vegetable oil
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- A pinch of salt
For the Chocolate Topping:
- 1 cup of milk
- 1 cup of granulated sugar
- 1/2 cup of cocoa powder
- 1 tablespoon of unsalted butter
Instructions
- Blend the Carrots and Wet Ingredients: Preheat your oven to 350°F (175°C). In a blender, combine chopped carrots, eggs, and vegetable oil. Blend until smooth and creamy.
- Combine the Dry Ingredients: In a separate bowl, sift together the flour, sugar, baking powder, and salt. Gradually add the blended carrot mixture, folding gently until fully combined.
- Bake: Grease a bundt pan or 9×13-inch baking dish. Pour the batter into the prepared pan, smoothing the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Make the Chocolate Topping: In a saucepan, combine milk, sugar, cocoa powder, and butter. Cook over medium heat, stirring continuously until slightly thickened.
- Assemble and Serve: Once the cake has cooled, remove it from the pan. Pour the warm chocolate topping over the cake and let it drip down the sides. Slice and enjoy!
Notes
- Tip: Blend the carrot mixture thoroughly to avoid any chunks in your cake batter.
- Substitutions: Swap all-purpose flour with a gluten-free blend for a gluten-free option.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Brazilian carrot cake, Bolo de Cenoura, carrot cake with chocolate topping, easy carrot cake recipe, Brazilian desserts