Bolo de Cenoura

Name: Bolo de Cenoura
Cook time: 80 min
Total time: 80 min
Yield: 12 servings
Cuisine: Brazilian
Ingredients: 3 large Carrots, about 300 g, peeled and chopped; 3 large Eggs; 180ml Vegetable Oil; 300g Granulated Sugar; 240g All-purpose Flour; 12g Baking Powder, 1 tablespoon; 2 tbsp Unsalted Butter, about 30 g; 3 tbsp Unsweetened Cocoa Powder; 200g Granulated Sugar; 120ml Milk

Bolo de Cenoura is a moist, tender carrot cake with a silky chocolate glaze — a beloved Brazilian classic that's quick to make and perfect with afternoon coffee. Bright carrot flavor keeps the crumb light, while the rich cocoa topping adds an irresistible finish. Simple ingredients and straightforward steps make this a go-to dessert for any occasion.

Bolo de Cenoura is a moist, tender carrot cake with a silky chocolate glaze — a beloved Brazilian classic that's quick to make and... Show more

Traditional Brazilian Recipe

Health Grade

E- · Indulgent

Rating

4.5

Time

1 hr20 min

Price

0,15 €

Calories

409 kcal

vegetarian

easy

kid friendly

comfort food

Method

Heat the oven

Set a rack in the center of the oven and preheat it to 350° F so it is fully hot when the batter is ready.

Prep pan and carrots

Lightly grease a 9 x 13-inch baking pan with a few drops of the Vegetable Oil. Wash the Carrots, peel them, trim the ends, and chop them into small chunks so they blend easily; you want roughly 300 g after peeling and trimming.

Blend wet ingredients

In a blender, combine the chopped carrots, Eggs, the remaining vegetable oil, and sugar. Blend for 2 to 3 minutes, stopping to scrape down the sides if needed, until the mixture is completely smooth, thick, and bright orange with no visible carrot pieces left.

Whisk dry ingredients

In a large bowl, whisk the All-purpose Flour and Baking Powder together until evenly combined. This helps the baking powder distribute well so the cake rises evenly.

Make the batter

Pour the blended carrot, egg, vegetable oil, and sugar mixture into the bowl with the flour and baking powder. Whisk or fold gently just until the batter is smooth and no dry streaks remain; do not overmix, or the cake can turn heavier than it should.

Bake the cake

Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, until the cake is lightly golden at the edges and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool the cake

Let the cake rest in the pan for 10 minutes so it sets and is easier to handle. Then leave it in the pan or turn it out onto a rack, and let it cool for 15 to 20 minutes more, until it is warm rather than piping hot.

Cook the glaze

In a small saucepan over medium-low heat, melt the Unsalted Butter. Whisk in the Unsweetened Cocoa Powder, the remaining sugar, and the Milk, then cook for 3 to 5 minutes, whisking often, until the glaze looks smooth, glossy, and slightly thickened but still easy to pour.

Glaze and serve

Pour the warm chocolate glaze over the warm cake and spread it gently all the way to the edges. Let it sit briefly so the top starts to set, then slice and serve.