Bolo de Cenoura (Brazilian Carrot Cake)
Brazil's beloved carrot cake — a moist, vibrant orange sponge blended entirely in a blender, topped with a glossy chocolate fudge frosting.
About This Recipe
Bolo de cenoura is Brazil's most popular everyday cake — so simple that it requires no special equipment beyond a blender and an oven, yet so perfectly executed that it has become the defining cake of Brazilian afternoons. Unlike the American carrot cake, the Brazilian version uses blended (not grated) carrots, producing a silky, vivid orange sponge that is far lighter in texture.
Ingredients
Serves 10
- 300 gcarrots(peeled and chopped)
- 3eggs
- 200 mlvegetable oil
- 300 gsugar
- 250 gplain flour
- 1 tbspbaking powder
- 1 pinchsalt
- 4 tbspcocoa powder(for frosting)
- 4 tbspsugar(for frosting)
- 4 tbspbutter(for frosting)
- 4 tbspmilk(for frosting)
Instructions
- 1
Blend batter
Blend carrots, eggs, oil, and sugar in a blender until smooth. Fold in flour, baking powder, and salt.
- 2
Bake
Pour into a greased and floured 25 cm round tin. Bake at 180 °C for 35–40 min until a skewer comes out clean.
- 3
Make frosting
Combine frosting ingredients in a small pan. Cook over medium heat, stirring, until thick and glossy, about 5 min.
- 4
Frost
Pour warm frosting over cooled cake. Spread to edges.
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Pro Tips
- →
Pour the frosting while it's still warm and the cake is completely cool — it sets quickly.
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Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
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Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
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Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variations
- •
Add chopped walnuts to the batter
- •
Use a white brigadeiro frosting instead of chocolate
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Add orange zest to the batter
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Store at room temperature up to 3 days, or refrigerate up to a week. The chocolate frosting stays glossy at room temperature.
History & Origin
Bolo de cenoura became popular in Brazil during the 1970s and 1980s as blenders became more affordable household appliances. Its simplicity — blended carrots, oil, eggs, flour — made it the go-to birthday and Sunday cake across all social classes.
Frequently Asked Questions
Why blend the carrots?
Brazilian carrot cake uses blended (not grated) carrots, giving a silky texture and vivid colour.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 10 servings total
Time Summary
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