Description

If you thought you knew carrot cake, think again. The Brazilian Carrot Cake (Bolo de Cenoura) is not your typical spiced, nut-studded dessert.

Ingredients

Scale

For the Cake:

3 large carrots (about 250g), peeled and chopped

3 large eggs

1 cup (240ml) vegetable oil

1 1/4 cups (250g) granulated sugar

2 cups (250g) all-purpose flour

1 tablespoon baking powder

Pinch of salt

For the Chocolate Glaze:

1/2 cup (100g) granulated sugar

1/4 cup (25g) unsweetened cocoa powder

2 tablespoons butter

2 tablespoons milk

Instructions

Step 1 – Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your baking pan and lightly dust it with flour.

Step 2 – Blend the Wet Ingredients

In a blender, combine the chopped carrots, eggs, and oil. Blend until completely smooth—about 1 minute.

Step 3 – Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, salt, and baking powder.

Step 4 – Combine

Pour the blended carrot mixture into the bowl with the dry ingredients. Mix gently until just combined. Don’t overmix.

Step 5 – Bake

Pour the batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before glazing.

Notes

Use fresh baking powder—expired leavening can cause the cake to sink
Don’t overmix—it can make the crumb gummy
Blend the carrots well—chunks will affect texture

Prep Time: 15
Cook Time: 40
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 slices
Calories: 280
Sugar: 22g
Fat: 14g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g

Keywords: Brazilian Carrot Cake