This Brazilian-style Bundt Carrot Cake with Chocolate Chips (Bolo de Cenora Trufado con Cobertura de Brigadeiro) is loaded with chocolate chips and a chocolate glaze, perfect for any chocolate lover!
If you have never heard of Bolo de Cenora trufado, it's a carrot cake with lots of chocolate. It's a light and tender cake served with homemade Chocolate Glaze (Cobertura de Brigadeiro). So give it a try; we bet you'll love it!
How to Make Bundt Carrot Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. Set aside the flour and baking soda and stir in the chocolate chips.
In a food processor fitted with a steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes until completely smooth.
Transfer the wet mixture to a large bowl and stir the vanilla extract. Add half the flour mixture and fold or whisk until it combines almost completely. Add the remaining flour mixture and whisk until combined (do not over-mix the batter!).
How to Make Chocolate Glaze
Add the condensed milk, cocoa, and unsalted butter in a medium saucepan over medium-low heat and whisk until smooth and silky. Cook constantly, stirring for 7 minutes; the Chocolate Sauce should be thick but pourable.
Place the bundt carrot cake on a cake stand when completely cool. Pour the chocolate glaze over the carrot cake, letting it drip down the sides. Decorate with chocolate sprinkles, if desired. Let it sit for a few minutes before serving.
Related Recipes:
- Vanilla Bundt Cake
- Marble Bundt Cake
- Lemon poppy seed bundt cake
- Pumpkin bundt cake
- Lemon Pound Cake
- Bundt Self-rising cake
Recipe
Easy Bundt Carrot Cake with Chocolate Chip
Tools
Ingredients
For the Carrot Cake:
- 210 g all-purpose flour
- 6 ounces Semi-Sweet Chocolate Morsels
- 200 g carrots
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- 275 g (1-½ cups) granulated sugar
- 150 ml (¾ cup) avocado oil or any neutal-flavored oil
- 1 tablespoon pure vanilla extract
For the Chocolate Glaze
- 1 (14 oz) condensed milk
- 1 tablespoon butter
- 3 tablespoon cacao powder such as Hershey's
Instructions
How to make Chocolate Chip Carrot Cake:
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. Sift together the flour and baking soda and stir in the chocolate chips; set aside.
- In a food processor fitted with a steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes until completely smooth.
- Transfer the wet mixture to a large bowl and stir in the vanilla extract. Add half of the flour mixture and fold or whisk until it is almost completely combined. Add the remaining flour mixture and whisk until just combined (do not over mix the batter!).
- Pour the batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
How to make Chocolate Glaze:
- In a medium saucepan over medium-low heat, add the condensed milk, cocoa, and unsalted butter and whisk until smooth and silky. Cook constantly stirring, for 7 minutes; the Chocolate Sauce should be thick but pourable.
- When the cake is completely cool, place it on a cake stand. Pour the chocolate glaze over the cake, letting it drip down the sides. Decorate with chocolate sprinkles, if desired. Let it sit for a few minutes before serving.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.