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Bolo de Cenoura

BRAZIL

Carrot Cake

SUBMITTED BY

Mel

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Mel assured me I’d never had carrot cake like this, and boy was she right!

A Brazilian Carrot Cake Delight

Bolo de Cenoura, or Brazilian carrot cake, is a beloved dessert that brings a unique twist to traditional cake recipes. Known for its vibrant orange color and moist texture, this cake is a favorite among Brazilians of all ages. Often enjoyed as a snack or dessert, Bolo de Cenoura is not only delicious but also showcases the use of fresh ingredients, making it a delightful treat for any occasion.

What is Bolo de Cenoura?

Bolo de Cenoura is a moist and sweet cake made primarily from grated carrots, flour, eggs, and sugar. What sets this cake apart is the addition of carrots, which contribute natural sweetness and moisture, resulting in a surprisingly light and fluffy texture. It is commonly topped with a rich chocolate ganache or frosting, creating a perfect balance of flavors. This cake is often served at birthday parties, family gatherings, and celebrations, making it a staple in Brazilian homes.

Key Ingredients in Bolo de Cenoura

  1. Carrots: Fresh, grated carrots are the star ingredient, providing moisture and natural sweetness.
  2. Flour: All-purpose flour forms the base of the cake, giving it structure.
  3. Eggs: Eggs help bind the ingredients together and contribute to the cake’s light texture.
  4. Sugar: Granulated sugar sweetens the cake, enhancing its flavor.
  5. Baking Powder: This leavening agent helps the cake rise, ensuring a fluffy texture.
  6. Chocolate: Typically used for the ganache or frosting, chocolate adds a rich and indulgent layer to the cake.

Preparation Method for Bolo de Cenoura

Making Bolo de Cenoura is a straightforward process that can be completed in about an hour:

  1. Prepare the Carrots: Start by peeling and grating fresh carrots. You can use a food processor for a quicker option, ensuring the carrots are finely grated.

  2. Make the Batter: In a blender, combine the grated carrots, eggs, and oil. Blend until smooth. In a large mixing bowl, whisk together the flour, sugar, and baking powder. Gradually pour the carrot mixture into the dry ingredients, stirring until just combined.

  3. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a cake pan (preferably round or rectangular) and pour in the batter. Bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.

  4. Prepare the Chocolate Ganache: While the cake is baking, make the chocolate ganache. In a saucepan, heat heavy cream until it begins to simmer. Remove from heat and add chopped chocolate, stirring until smooth and glossy.

  5. Assemble and Serve: Once the cake is fully baked and cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. Let it set for a few minutes before slicing and serving.

Nutritional Benefits of Bolo de Cenoura

Bolo de Cenoura incorporates carrots, which provide vitamins and nutrients, particularly vitamin A. While the cake is indulgent due to its sugar and chocolate content, using whole ingredients and fresh produce can make it a slightly healthier dessert option compared to others.

Cultural Significance

Bolo de Cenoura is more than just a dessert; it represents Brazilian culinary tradition. It is commonly found in bakeries and homes across Brazil, often associated with childhood memories and family gatherings. This cake embodies the joy of sharing food and the warmth of Brazilian hospitality.

Bolo de Cenoura is a delightful Brazilian carrot cake that combines the sweetness of carrots with the richness of chocolate. Its moist texture and vibrant flavor make it a cherished dessert in many households. Whether enjoyed at a celebration or as a simple snack, Bolo de Cenoura is sure to bring a smile to anyone who tastes it. Experience the flavors of Brazil with this classic treat, and indulge in a slice of happiness!

Bolo de Cenoura

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Ingredients
  

For the cake

  • 3 medium carrots (about 360g)
  • 4 eggs room temp
  • 1 cup vegetable oil
  • 1½ cups sugar
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 pinch salt
  • butter and flour for the pan

For the icing

  • 1 can condensed milk
  • 4 Tbsp chocolate powder
  • 2 Tbsp butter

Instructions
 

For the cake

  • Preheat the oven to 180ºC. Grease a cake pan with butter and dust it with flour. Shake the pan to cover the bottom and sides, then tap it on the counter to remove the excess flour.
  • In a bowl, sift together the flour, salt, and baking powder. Mix and set aside.
  • Wash and peel the carrots. Discard the top. Cut each carrot into small slices and transfer them to a blender — slicing the carrots makes them easier to blend.
  • Add the oil to the sliced carrots. In a small bowl, crack each egg one by one and transfer them to the blender.
  • Add the sugar and blend everything well until smooth, for about 5 min.
  • Transfer the liquid mixture to a large bowl and add the dry ingredients in three batches, sifting them as you go. Gently mix with a whisk after each addition until well incorporated.
  • Transfer the batter to the prepared pan and bake for about 45 minutes. To check if the cake is ready, insert a toothpick into the center: if it comes out clean, the cake is done; if not, bake for a few more minutes.
  • Remove the cake from the oven. Let cool for 10 minutes before removing from the pan. Finish cooling completely before topping with icing.

For the icing

  • Add all the ingredients into a small saucepan, and bring it to medium heat. Keep stirring until it starts to bubble.
  • Drop the heat and keep stirring until it starts thickening. That is when you run the spoon or spatula on the bottom of the pan and it takes a while for the mixture to recombine.
  • Take off the heat to cool for a moment before smearing on the top of the cake.
  • Slice and serve!
Course: Dessert
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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