Brazilian Carrot Cake Recipe
Sink your fork into Brazilian Carrot Cake, or bolo de cenoura, a moist, fluffy delight with a twist—topped with gooey chocolate brigadeiro instead of frosting. This blender-made treat is a Brazilian classic, perfect for breakfast, snacks, or dessert. Simple ingredients, bold flavors, and a vibrant orange hue make it a must-try!
Ingredients
For the Cake:
- 2 cups about 3 medium peeled, chopped carrots
- 3 large eggs room temperature
- ¾ cup vegetable oil
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
For the Chocolate Brigadeiro Topping:
- 1 can 14 oz sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9x13-inch baking pan or a 9-inch round cake pan with butter or oil.
- Blend Wet Ingredients: In a blender or food processor, combine carrots, eggs, and oil. Blend until smooth, about 30 seconds, creating a bright orange mixture.
- Mix Dry Ingredients: In a large bowl, whisk together sugar, flour, baking powder, and salt until evenly combined.
- Combine Batter: Pour the blended carrot mixture into the dry ingredients. Stir gently with a spatula until just mixed—avoid overmixing.
- Bake: Transfer the batter to the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Brigadeiro Topping: While the cake bakes, combine condensed milk, cocoa powder, and butter in a saucepan. Cook over medium heat, stirring constantly, until it thickens into a fudgy consistency, about 5–7 minutes.
- Assemble: Let the cake cool slightly (about 10 minutes). Spread the warm brigadeiro topping evenly over the top. Allow it to set before slicing.
- Serve: Cut into squares or wedges and enjoy warm or at room temperature.
Notes
Tips and Variations
- Tip: Use fresh carrots for the best flavor—older ones can turn bitter.
- Tip: Test doneness with a toothpick; if it’s wet, bake 3–5 minutes more.
- Variation: For a gluten-free version, swap flour with a 1:1 gluten-free baking mix.
- Variation: Make it vegan by using flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and dairy-free chocolate for the topping.
- Calories: 380 kcal
- Total Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 90mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 5g
Note: Values are estimates based on standard ingredient data (e.g., USDA FoodData Central for carrots, eggs, etc.) and may vary with portion size or substitutions.