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Bolo de Cenoura

By Groceree

Also known as Brazilian Carrot Cake

A bright orange, fluffy sponge made by blending raw carrots with eggs and oil, baked and covered in a glossy chocolate glaze. Brazil’s afternoon-coffee cake, nothing like the spiced Anglo carrot cake.

Last updated

A square of bright orange sponge cake covered in a thick glossy chocolate glaze
Servings
12 servings
Prep
15 min
Cook
40 min
Total
1 h 25 min

Ingredients

Cake

  • carrots3
  • eggs4
  • vegetable oil200 ml
  • caster sugar300 g
  • plain flour300 g
  • baking powder1 tbsp
  • salt1 pinch

Chocolate glaze

  • cocoa powder4 tbsp
  • caster sugar150 g
  • water100 ml
  • vegetable oil2 tbsp

Instructions

Cake

  1. 01

    Heat the oven to 180°C. Grease a 30 x 20 cm tin with a little of the and dust it with a little of the .

  2. 02

    Peel and roughly chop the , then blend them with the and the until completely smooth.

  3. 03

    Add the and blend again.

  4. 04

    Pour into a bowl and fold in the , and .

  5. 05

    Pour into the tin and bake for 35 to 40 minutes until risen and a skewer comes out clean.

Glaze

  1. 06

    Boil the , , and , stirring, for 4 to 5 minutes until glossy and slightly thickened.

  2. 07

    Pour over the warm straight away and leave to set before cutting into squares.

Notes

  • Blend the carrots completely smooth for the fine, bright orange crumb.
  • Pour the glaze over while both are warm so it spreads into a thin, shiny layer.
  • No spices and no nuts — that is what separates it from the English-style carrot cake.

Nutrition per serving

Calories
380 kcal
Protein
5 g
Carbs
52 g
Fat
18 g

Estimated from the ingredients.

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