Bolo de Cenoura
A delightful, moist Brazilian dessert made with fresh carrots and topped with a rich chocolate glaze, perfect for any occasion.
Servings: 12 servings
Calories: 250kcal
Ingredients
For the Cake
- 2 cups chopped raw carrots (about 10 oz) These vibrant veggies contribute moisture and natural sweetness.
- 3 large eggs Essential for structure and richness.
- 1 cup vegetable oil Adds richness and keeps the cake moist.
- 1.75 cups white sugar Sweetens the cake beautifully.
- 2 cups all-purpose flour Provides the cake’s structure.
- 1 tbsp baking powder Helps the cake rise for that perfect fluffy texture.
- 0.25 tsp salt Enhances the overall flavor of the cake.
For the Chocolate Glaze
- 0.5 cups semi-sweet chocolate chips (or 3 tbsp cocoa powder) Adds a rich chocolate element to the glaze.
- 3 tbsp butter A classic ingredient for that deliciously silky glaze.
- 1 tbsp corn syrup (or honey/agave) Offers a sweet shine to the chocolate glaze.
- 2-3 tbsp milk (optional, to thin glaze) Ensures your glaze reaches your desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a blender, combine the chopped raw carrots with the eggs. Blend until smooth.
- With the blender still running, add in the vegetable oil and white sugar. Blend until emulsified and smooth.
- In a large bowl, combine the flour, baking powder, and salt. Gradually fold in the wet mixture using a spatula until just combined.
Baking
- Pour the batter into a greased 9x13 inch cake pan. Bake for about 25-30 minutes or until a toothpick comes out clean.
- Let it cool completely before icing.
Glazing
- In a saucepan over low heat, melt the chocolate chips, butter, and corn syrup. Stir continuously until smooth.
- Add milk if desired to thin out the glaze.
- Once the cake is cool, pour the chocolate glaze generously over it.
Notes
For extra flavor, add a teaspoon of vanilla extract. You can also add chopped nuts or substitute some flour with almond flour.