Brazilian recipe
Classic Brazilian Carrot Cake (Bolo de Cenoura)
This classic Brazilian carrot cake is a beloved comfort food, famous for its incredibly moist, fluffy texture and easy blender preparation.
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Ingredients
1/2 cup vegetable oil
3 medium carrots, peeled and grated
4 large eggs
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon unsalted butter
3 tablespoons cocoa powder (or chocolate drink mix)
1 cup granulated sugar (for the glaze)
1 cup whole milk
3 medium carrots, peeled and grated
4 large eggs
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon unsalted butter
3 tablespoons cocoa powder (or chocolate drink mix)
1 cup granulated sugar (for the glaze)
1 cup whole milk
Where to find ingredients
All ingredients are pantry staples found in any well-stocked grocery store. Look for fresh carrots in the produce aisle, and high-quality cocoa powder in the baking or international foods section.
Preparation
- In a blender, combine the carrots, eggs, and oil. Blend until completely smooth.
- Add the 2 cups of sugar to the blender and pulse for another 5 minutes to ensure a silky, well-emulsified batter.
- Transfer the mixture to a large mixing bowl. Gradually fold in the flour until smooth.
- Stir in the baking powder gently, mixing just enough to combine so the cake stays airy.
- Pour the batter into a greased and floured baking pan. Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the glaze: in a small saucepan, combine the butter, cocoa powder, 1 cup of sugar, and milk.
- Cook over medium heat, stirring constantly, until the sauce thickens to a creamy consistency. Pour over the warm cake before serving.
Notes
This is the traditional recipe everyone loves, featuring a vibrant, sunny-colored batter and a rich, crackly chocolate glaze that is the perfect finishing touch.
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