This Brazilian-style Bundt Carrot Cake with Chocolate Chip (Bolo de Cenora Trufado con Cobertura de Brigadeiro) is loaded with chocolate chips and chocolate glaze for the ultimate dessert! It's easy to prepare and perfect for family and friends.
If you have never heard of Bolo de Cenora trufado, it's a carrot cake with lots of chocolate. It's an incredibly light and tender cake, served with homemade Chocolate Glaze (Cobertura de Brigadeiro). So give it a try; we guarantee you'll love it!
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What is Bundt Carrot Cake?
Bundt Carrot Cake is a variation of the classic carrot cake baked in a bundt pan, giving it a distinctive ring shape. It features all the delicious flavors and moist texture of a traditional carrot cake but with a beautiful presentation. The Bundt carrot cake is made with grated carrots, adding sweetness, moisture, and a blend of warm spices like cinnamon and nutmeg.
Bundt Carrot Cake is typically topped with a glaze or frosting, such as cream cheese frosting or a chocolate glaze, as in the recipe you provided. It's a delightful and visually appealing dessert that combines the flavors of carrots and spices with sweetness, making it a favorite for carrot cake lovers.
Ingredients
Note: The full list of ingredients is provided on the recipe card below.
- Oil: I love using Avocado or grapeseed oil in my cake recipes. It moistens and tastes great, but any neutral-flavored oil will work.
- Egg: To add structure, moisture, and flavor.
- Flour: We use all-purpose flour. Spoon into a measuring cup and level off with a knife if you're not using a food scale.
- Carrots: Make sure you weigh the carrots before adding them to the recipe; this is key to a light and tender Carrot Cake.😉
- Granulated Sugar & Light Brown Sugar: It provides moisture and aeration and enhances color.
- Oil: I love using Avocado or grapeseed oil in my cake recipes. It moistens and tastes great, but any neutral-flavored oil will work.
- Eggs: It provides structure, moisture, and richness.
- Baking Soda: It lends the cake a light and fluffy texture.
- Kosher Salt: Helps to balance the sweetness.
- Pure vanilla extract: Enhances the flavor.
- Powdered Sugar & Unsweetened Cocoa Powder: I use Hershey's Unsweetened Cocoa Powder. Sift the powdered sugar and cocoa together to help blend them easily, creating a smooth and consistent chocolate frosting.
Tools you'll need
- Stand Mixer or Mixer
- 12 cup Non Stick Bundt Cake
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
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.
Substitutions
- Oil: You can substitute the avocado or grapeseed oil with other neutral-flavored oils such as vegetables or canola. Alternatively, you can use melted butter or coconut oil for a different flavor profile.
- Flour: If you prefer a different flour or have dietary restrictions, try substituting all-purpose flour with whole wheat flour, gluten-free flour blend, or almond flour. Remember that different flours may affect the texture and moisture of the Bundt carrot cake.
- Sugar: The recipe calls for a combination of granulated and light brown sugar. You can adjust the sweetness level or experiment with different sugars, like coconut sugar or maple syrup. Just note that different sugars may affect the texture and flavor of the Bundt carrot cake.
- Chocolate Chips: The recipe includes chocolate chips, but if you prefer a different type of add-in or want to make it nut-free, you can substitute the chocolate chips with raisins, dried cranberries, and chopped nuts or leave them out altogether.
Variations
- Nuts: Add some crunch and flavor by including chopped nuts in the cake batter. Pecans or walnuts work well with carrot cake. Fold about ½ cup of chopped nuts of your choice into the batter before pouring it into the Bundt pan.
- Spices: Enhance the warm and aromatic flavors of the cake by adding spices. Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, or a pinch of ground nutmeg to the flour mixture. These spices will complement the sweetness of the carrots and chocolate.
- Citrus Zest: Add a citrus flavor to the cake with lemon or orange zest. Grate the zest of one lemon or orange and fold it into the batter with the carrots. The citrus zest will add brightness and freshness to the cake.
- Cream Cheese Frosting: You can choose a classic cream cheese frosting instead of the chocolate glaze. Beat together 8 ounces of cream cheese, ½ cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Spread the frosting over the cooled cake for a tangy and creamy topping.
- Raisins or Dried Fruits: If you enjoy the combination of carrots and dried fruits, add some raisins, dried cranberries, or chopped dried apricots to the batter. Soak the dried fruits in warm water for a few minutes to plump them up before folding them into the batter.
How to Serve
To serve the Bundt Carrot Cake, you can place it on a cake stand or serving platter. Optionally, you can dust the cake with powdered sugar or cocoa powder for a decorative touch. You can also drizzle chocolate glaze over the cake for extra richness and flavor. Slice the cake into portions and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. The Bundt Carrot Cake can be enjoyed independently or with coffee or tea. It is a beautiful and delicious treat to serve for special occasions, gatherings, or simply as a sweet indulgence any time of the day.
How to Store & Re-Heat
To store: Allow it to cool completely after baking. Once cooled, keep the cake in an airtight container or wrap it tightly in plastic. It can be stored at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to 5 days. However, remember that refrigeration may slightly affect the texture and moisture of the cake.
To reheat: Preheat your oven to 325°F (165°C). Remove the cake from the refrigerator and let it come to room temperature for about 20-30 minutes. Then, cover the cake on a baking sheet with aluminum foil to prevent drying. Warm the cake in the oven for 10-15 minutes until heated. Check the cake with a toothpick or tester to ensure it is warmed to your liking. Once heated, you can serve the cake as is or add a fresh chocolate glaze or cream cheese frosting, if desired. Enjoy!
Make-Ahead
To make the Bundt Carrot Cake ahead of time, you can prepare the cake a day in advance and store it at room temperature or in the refrigerator until ready to serve. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. If you refrigerate the cake, let it come to room temperature before serving.
You can also prepare the chocolate glaze in advance and store it separately in an airtight container in the refrigerator. When ready to serve, reheat the glaze gently in a saucepan or microwave until it reaches a pourable consistency. Drizzle the glaze over the cake, and enjoy!
How to Freeze
To freeze the Bundt Carrot Cake, let it cool completely after baking. Wrap the cake tightly in plastic wrap, ensuring it is well-covered to prevent freezer burn. Then, place the wrapped cake in a freezer-safe container or bag. Label the container with the date and name of the cake. The cake can be stored in the freezer for up to 3 months. When you're ready to enjoy it, remove the cake from the freezer and let it thaw in the refrigerator overnight.Tips for Making The Best Bundt Carrot Cake
- Follow the recipe: Follow the directions for the bundt carrot cake precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then leveling it with a knife or using the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a 12-cup of Non-Stick Bundt Cake. Add a few tablespoons of flour into the pan, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier bundt carrot cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 12-cup of Non-Stick Bundt Cake and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the bundt carrot cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the bundt carrot cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
How do you keep a bundt carrot cake from sticking?
Use softened butter or shortening to generously grease the inside of the pan, thoroughly rubbing the grease into every crevice of the bundt pan. Then, add a scoop of flour to the inside of the bundt pan; tap the pan on all sides, turning it onto its side so that the flour completely coats the grease and the inside. Make sure to shake out any excess flour. Alternatively, use a nonstick cooking spray with flour, such as Baker's Joy or Pam.
How long should you wait to remove the bundt carrot cake from the pan?
I recommend allowing the bundt carrot cake to rest in the pan for about 10 minutes before turning the pan over onto a cooling rack.
What is the secret to making moist bundt carrot cake?
You can do a few things to ensure your bundt carrot cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry bundt carrot cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
My cake didn't rise properly. What went wrong?
There could be a few reasons for this. Ensure that you use the correct amount of baking soda (2 teaspoons) and that it's fresh. Additionally, don't overmix the batter, as this can result in a dense cake. Ensure your oven is preheated to 350 degrees F and you baked it for the recommended time. Altitude can also affect baking, so adjust accordingly if you live at a high altitude.
My glaze turned out too thick. How can I thin it out?
If your chocolate glaze is too thick, add a small amount of milk or cream and whisk until you achieve the desired consistency. Add the liquid gradually to avoid making it too runny.
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.