Bolo de Cenoura (Brazilian Carrot Cake)
A classic Brazilian bolo de cenoura made by blending fresh carrots with eggs, oil, and sugar for an ultra-smooth, naturally vibrant batter. The cake bakes up soft and fluffy, with a slightly dense, moist crumb that’s completely different from traditional American carrot cake.
Ingredients
For the cake
- 3 medium carrots peeled and chopped
- 3 eggs
- 1 cup vegetable oil
- 1.5 cups sugar
- 2 cups all purpose flour
- 1 tbsp baking powder
- pinch of salt
For the chocolate topping (brigadeiro-style glaze)
- 1 tbsp unsalted butter
- 3 tbsp cocoa powder
- 1/2 cup sugar
- 1 can condensed milk
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour a bundt pan or round pan.
- In a blender, add the carrots, eggs, oil, and sugar. Blend until completely smooth. This step is key for that signature silky texture.
- In a bowl, whisk together flour, baking powder, and salt.
- Pour the blended carrot mixture into the dry ingredients and gently mix until combined. Do not overmix.
- Pour batter into the prepared pan.
- Bake for 35–45 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the glaze:In a saucepan, combine butter, cocoa powder, sugar, and condensed milk. Cook over medium heat, stirring constantly, until slightly thickened (about 5–7 minutes).
- Let the cake cool slightly, then pour the warm chocolate glaze over the top.
- Optional: cover with chocolate sprinkles or shredded chocolate pieces.
Notes
- This cake is not like American carrot cake. No cinnamon, no nuts, no cream cheese frosting. It’s smoother and more cake-like.
- The blender step is what makes it uniquely Brazilian.
- For a richer topping, you can swap the glaze for a thicker brigadeiro-style version (less milk, more condensed milk).
- If it gets too thick, add 1–2 tablespoons of milk and loosen it.
- If too thin, cook another minute.
- A pinch of salt makes it taste more “chocolatey” and less sweet.
- This topping firms up beautifully, almost like a soft fudge shell.