Bolo de Cenoura (Brazilian Carrot Cake)

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. 1

   Blend batter

   Blend carrots, eggs, oil, and sugar in a blender until smooth. Fold in flour, baking powder, and salt.

2. 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. 3

   Make frosting

   Combine frosting ingredients in a small pan. Cook over medium heat, stirring, until thick and glossy, about 5 min.

4. 4

   Frost

   Pour warm frosting over cooled cake. Spread to edges.

Variations

• •

  Add chopped walnuts to the batter

• •

  Use a white brigadeiro frosting instead of chocolate

• •

  Add orange zest to the batter

Storage

Store at room temperature up to 3 days, or refrigerate up to a week. The chocolate frosting stays glossy at room temperature.

Frequently Asked Questions