Calling all carrot cake lovers! This Brazilian Carrot Cake is about to become your new favorite. Forget the chunky bits - this cake is all about a super-smooth texture thanks to its secret weapon: blended carrots!
Not to mention, it's incredibly easy to make using simple ingredients.
Unlike the American carrot cake version with grated carrots, nuts, spices, and a cream cheese topping, this Brazilian variation takes a simpler approach, allowing the natural sweetness of fresh carrots to take center stage, complemented by a delicious chocolate sauce. Give this traditional Brazilian cake recipe a try; you won't be disappointed! 😋
How to Make Bolo de Cenoura
Note: The full instructions are provided in the recipe card below.
- Preheat your oven to 350°F (180°C) and position the rack in the center. Grease a 9x13-inch cake pan with butter and lightly flour it.
- In a blender, blend the eggs, oil, carrots, vanilla, and sugar until smooth, about 5 minutes. Pour into a bowl and sift in the flour and baking powder. Whisk until fully incorporated.
- Pour the batter into the prepared pan, spread evenly, and bake for 40-45 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan on a rack before glazing.
- For the glaze, melt the semi-sweet chocolate in a double boiler or microwave. Mix in half a cup each of condensed milk and heavy cream until well combined. Pour the chocolate mixture over the cake and spread evenly. Allow the glaze to set before serving.
Camila's Tips and Variations
- Opt for fresh, organic carrots for the sweetest flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and becoming runny.
Pair with
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Recipe
Easy Brazilian Carrot Cake
Equipment
- 9" x 13" nonstick sheet cake pan
Ingredients
- 375 g all-purpose flour, sifted
- 1-½ tablespoons baking powder
- 370 g granulated sugar
- ½ teaspoon kosher salt
- 270 g carrots, peeled and cut into 1-inch pieces
- 4 large eggs , room temperature
- 210 ml avocado oil or any neutral-flavored oil oil can be substituted for unsalted butter or margarine in the same amount at room temperature.
- 1 tablespoon pure vanilla extract
For the Chocolate Sauce:
- 110 ml (½ can) canned sweetened condensed milk (full-fat)
- 110 ml (½ can) Nestlé Table Cream '' Media Crema'', or heavy cream
- 200 g bittersweet chocolate such as Ghirardelli
Instructions
For the Brazilian Carrot Cake:
- Preheat your oven to 350°F (180°C) and position the rack in the center for even baking. Grease a 9 by 13-inch cake pan with butter and lightly flour it. Set aside.
- In a blender, place the eggs and oil. Add the carrots, vanilla, and sugar. Blend until smooth and well combined, about 5 minutes.
- Pour the blended mixture into a bowl. Sift in the all-purpose flour and baking powder. Using a whisk, lightly blend for another minute until fully incorporated.
- Pour the batter into the prepared baking pan. Spread the batter evenly. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake to a baking rack set in a sheet pan and let it cool completely in the pan before glazing it with chocolate glaze.
How to Make Chocolate Sauce:
- Place the semi-sweet chocolate in a bowl. Melt the chocolate using one of the following methods: For a double boiler, heat water in a pan until it simmers, then turn off the heat. Place the bowl of chocolate over the pan, making sure the bowl doesn't touch the water, and stir until the chocolate melts smoothly.
- For a microwave, heat the chocolate in 30-second intervals, stirring after each interval, until completely melted.Once the chocolate has melted, add half a cup of condensed milk and half a cup of heavy cream. Mix until everything is well combined. Pour the chocolate mixture over the cake and spread it evenly.
- Allow the cake to sit for a few minutes before serving to allow the chocolate sauce to set slightly.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
