Description
A vibrant, moist, and fluffy Brazilian Carrot Cake (Bolo de Cenoura) made by blending carrots for a smooth texture and topped with a rich chocolate glaze. It’s a simple, comforting dessert perfect for snacks, breakfast, or gatherings.
Ingredients
3 medium carrots, peeled and chopped
3 large eggs
1 cup neutral oil (like sunflower or canola)
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 granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons butter
2 tablespoons milk (or plant-based milk)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or 9×13-inch cake pan.
- In a blender, blend chopped carrots, eggs, and oil until smooth and creamy.
- In a large bowl, mix sugar, flour, baking powder, and salt.
- Pour the blended carrot mixture into the dry ingredients and stir until just combined.
- Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While cake is baking, make the glaze: combine sugar, cocoa powder, butter, and milk in a saucepan over medium heat. Stir constantly for 3–4 minutes until smooth and slightly thickened.
- Once cake is done, let it cool for a few minutes before inverting onto a plate.
- Pour warm glaze over the cake and let it set before slicing and serving.
Notes
Add vanilla extract or orange zest to the batter for a citrusy twist.
Use plant-based milk and vegan butter for a dairy-free version.
Top with powdered sugar or orange glaze instead of chocolate for variation.
Use mini bundt pans or cupcake molds for individual portions.
Store covered at room temperature for up to 3 days or refrigerate for 5 days.
Freeze unglazed slices for up to 2 months, wrapped individually.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
