Description
This Brazilian carrot cake (bolo de cenoura) is irresistibly moist, colorful, and topped with a luscious chocolate glaze. Easy to make in a blender, this vibrant dessert is perfect for birthdays, celebrations, or a cozy coffee break!
Ingredients
For the cake:
3 medium carrots, peeled and chopped (about 250 g or 2 cups)
3 large eggs
3/4 cup (180 ml) vegetable oil
1 1/2 cups (300 g) granulated sugar
2 cups (250 g) all-purpose flour
1 tablespoon baking powder
Pinch of salt
For the chocolate glaze:
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) milk
2 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter
Instructions
-
Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch pan or Bundt pan.
-
In a blender, combine chopped carrots, eggs, and vegetable oil. Blend until smooth and creamy.
-
In a large bowl, sift together flour, sugar, baking powder, and salt.
-
Pour the carrot mixture into the dry ingredients. Fold gently until combined; do not overmix.
-
Pour the batter into the prepared pan.
-
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
For the glaze, combine sugar, milk, cocoa powder, and butter in a saucepan. Cook over medium heat, stirring constantly until slightly thickened (about 3-4 minutes). Let cool for 2 minutes.
-
Pour the warm glaze over the cooled cake.
Notes
Substitute coconut glaze for a tropical twist.
Add cinnamon or nutmeg for a spiced version.
Fold in chopped nuts if desired for added texture.
Bake as cupcakes (18-20 minutes) for individual portions.
For gluten-free, use a gluten-free flour blend.
