Easy Bundt Carrot Cake with Chocolate Chip
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!
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
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.
Once thawed, bring it to room temperature before serving, or reheat it slightly in the oven if desired. The cake should maintain its texture and flavor when properly stored and thawed.Nutrition Facts
Easy Bundt Carrot Cake with Chocolate Chip
Amount per Serving
Calories
385
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
56
mg
19
%
Sodium
331
mg
14
%
Potassium
281
mg
8
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
16
g
18
%
Protein
6
g
12
%
Vitamin A
6423
IU
128
%
Vitamin C
2
mg
2
%
Calcium
41
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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