Bolo de Cenoura

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Bolo de cenoura is a classic Brazilian carrot cake made by blending carrots into the batter, resulting in a moist, fluffy texture without any grating.

Pouring Chocolate Ganache in Bolo de Cenoura

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Ingredients You'll Need
How to Make Bolo de Cenoura
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
Pair with
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Recipe

Unlike American carrot cake, it has no spices, nuts, or raisins-letting the carrot flavor shine through.

It's traditionally finished with a rich chocolate glaze or brigadeiro-style glaze.

This easy Bolo de Cenoura recipe uses the traditional Brazilian blender method and basic pantry ingredients to create a soft, tender carrot cake with perfect texture.

It's finished with a delicious chocolate glaze. This small Brazilian carrot cake is ideal for snacks, coffee breaks, or simple celebrations.

Ingredients You'll Need

Note: See the recipe card for quantities.

Eggs: Provide structure and moisture, help the cake rise, and keep it soft and fluffy.
Avocado Oil: Adds richness and tenderness, giving the cake its classic moist texture. It can be substituted with grapeseed, sunflower, or vegetable oil.
Carrots: Blend into the batter for natural sweetness, color, and moisture without needing to grate.
Sugar: Sweetens the cake and helps create a soft, tender crumb.
All-purpose flour: Provides structure while keeping the cake light.
Baking powder: Helps the batter rise, creating a fluffy and airy cake.
Bittersweet (or Semisweet chocolate): Creates a rich, smooth chocolate topping with balanced sweetness.
Sweetened condensed milk: Adds creaminess, body, and the signature sweetness of Brazilian-style glaze.
Heavy cream: Thins and softens the topping slightly, making it silky and easy to pour.

How to Make Bolo de Cenoura

Note: Full instructions are provided in the recipe card below.

Preheat the oven to 160°C (320°F) for an electric oven or 180°C (350°F) for a conventional oven. Grease and flour a 20 cm (8-inch) tube pan (20×8 cm) and set aside.
In a blender, add the eggs, oil, and chopped carrots. Blend for 5 minutes, or until completely smooth.
Transfer the blended mixture to a large bowl. Add the sugar and vanilla, and whisk for about 1 minute, until it's mostly dissolved.
Add the flour and baking powder. Whisk until the batter is smooth and fully combined, then whisk for an additional minute.
Pour the batter into the prepared pan. Smooth the top if needed.
Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly, then unmold onto a serving plate. Let it cool while you prepare the chocolate topping.
Meanwhile, place the bittersweet chocolate in a heatproof bowl. Melt over a double boiler (hot, not boiling water) or in the microwave in 30-second intervals, stirring between each interval, until fully melted.
Add the sweetened condensed milk and heavy cream. Stir until the mixture becomes smooth, glossy, and fully combined.
Refrigerate the topping for 20 minutes to thicken slightly. After 10 minutes, stir once, then return to the refrigerator.
Pour or spread the chocolate topping over the cooled cake. Any extra topping can be served on the side.

Hint: Blend the carrots with the eggs and oil for a full 5 minutes. This extra blending time is what makes the batter completely smooth and ensures the cake bakes up soft, fluffy, and without any carrot pieces.

Storage, Make Ahead, & Freezing

Storage: Store the cooled carrot cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep the chocolate topping covered separately if you prefer to add it fresh when serving.

Make Ahead: You can bake the cake 1 day in advance. Once cooled, keep it tightly covered to maintain moisture. The chocolate topping can also be prepared ahead of time and refrigerated; stir before using.

Freezing: Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw at room temperature, then add the chocolate topping before serving. Freezing the topping is not recommended, as it may change texture.

Camila's Tips & Variations

Blend well for the fluffiest texture: Make sure to blend the carrots, eggs, and oil for a full 5 minutes. This step ensures a smooth batter and the soft, airy crumb that Bolo de Cenoura is known for.
Use the right pan: A 20 cm (8-inch) tube pan helps the cake bake evenly and rise well. You can also use a rectangular pan or individual molds-just adjust the baking time.
Check your oven temperature: Each oven behaves differently. If the cake browns too quickly, lower the heat slightly. Always test doneness with a toothpick; it should come out clean.
Choose your topping style: This chocolate glaze is rich, creamy, and traditional. For a thicker, fudgier finish, reduce the heavy cream slightly. For a pourable glaze, add a splash more cream.
Make it sweeter or lighter: Bittersweet chocolate gives dark chocolate a deeper flavor, but you can use semisweet for balanced sweetness or milk chocolate for a sweeter glaze.
Serving suggestion: This cake tastes amazing warm or at room temperature. Add extra chocolate sauce on the side-just like in the video-for an indulgent finish.

Frequently Asked Questions

Why did my carrot cake turn out dense?

This usually happens when the batter is not blended long enough. Blending the carrots, eggs, and oil for a full 5 minutes ensures a smooth mixture and a fluffy texture.

Can I use pre-shredded carrots instead of chopped?

No. This recipe relies on blending fresh chopped carrots so they break down smoothly and add flavor. Pre-shredded carrots don't blend the same way and can affect the cake's texture and flavor.

Can I bake this cake in a different pan?

Yes. A 20 cm (8-inch) tube pan is traditional, but you can use a rectangular pan or cupcake molds. Adjust the baking time accordingly-smaller pans bake faster.