Brazilian Carrot Cake (Bolo de Cenoura)
Light, fluffy, and topped with a rich chocolate glaze, Brazilian carrot cake (bolo de cenoura) is a beloved treat known for its bold orange color and smooth texture. Unlike American carrot cake, this version skips the spices and frosting for a sweet, simple finish that's pure comfort.
Equipment
- Blender
- Mixing Bowl
- 9x13-inch or bundt cake pan
- Saucepan (for glaze)
Ingredients
For the Cake
- 3 medium carrots chopped, about 1.5 cups
- 3 eggs room temperature
- 1 cup vegetable oil
- 1.25 cups granulated sugar
- 2 cups all-purpose flour sifted
- 1 tbsp baking powder
- 1/2 tsp salt
For the Chocolate Glaze
- 2 tbsp unsalted butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch or bundt cake pan.
- In a blender, combine carrots, eggs, and oil. Blend until smooth. Add sugar and blend again to combine.
- In a mixing bowl, sift together flour, baking powder, and salt. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- To make the glaze: In a saucepan, melt butter over low heat. Add cocoa powder, milk, and sugar. Stir constantly until smooth and slightly thickened. Pour over the warm cake.
Notes
For a richer glaze, substitute cocoa powder with melted chocolate chips. This cake also works well as cupcakes—bake for 18–22 minutes. Store covered at room temperature for up to 3 days or refrigerate for up to 5.