braziliancakecarrotchocolatebeginnerbakingclassic

Bolo de Cenoura

Name: Bolo de Cenoura
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Brazilian
Ingredients: 120 g carrot, peeled and chopped; 2 medium eggs; 60 ml neutral oil; 100 g caster sugar; 120 g plain flour; 6 g baking powder; 1 pinch fine salt; 5 g unsalted butter, for greasing; 5 g plain flour, for dusting tin; 100 g sweetened condensed milk; 15 g unsalted butter; 12 g unsweetened cocoa powder; 20 ml whole milk; 20 g dark chocolate, finely chopped; 10 g chocolate sprinkles

This Brazilian carrot cake is soft, bright, and tender, with a fine crumb from blended fresh carrot and oil. A shiny, fudgy chocolate icing poured over the top makes it rich, nostalgic, and irresistibly comforting.

45 min

2 servings

1057 kcal

Brazilian

Ingredients

Cake batter

120 gcarrot, peeled and chopped
2 mediumeggs
60 mlneutral oil
100 gcaster sugar
120 gplain flour
6 gbaking powder
1 pinchfine salt
5 gunsalted butter, for greasing
5 gplain flour, for dusting tin

Chocolate icing

100 gsweetened condensed milk
15 gunsalted butter
12 gunsweetened cocoa powder
20 mlwhole milk
20 gdark chocolate, finely chopped
10 gchocolate sprinkles

Instructions

1
Preheat the oven to 180°C. Grease a small 15 cm round cake tin with the unsalted butter, then dust lightly with the plain flour, tapping out the excess. This helps the cake release cleanly.
2
Blend the carrot, eggs, neutral oil, and caster sugar until completely smooth, about 1 minute. The smoother this mixture is, the more even and tender the crumb will be.
3
In a bowl, whisk together the plain flour, baking powder, and fine salt. Pour in the blended carrot mixture and fold just until no dry patches remain. Do not overmix or the cake can turn dense.
4
Pour the batter into the prepared tin and bake for 25-28 minutes, until the cake is golden, springy in the centre, and a skewer inserted in the middle comes out clean or with a few moist crumbs.
5
While the cake bakes, make the icing. In a small saucepan, combine the sweetened condensed milk, unsalted butter, unsweetened cocoa powder, whole milk, and dark chocolate. Cook over low heat, stirring constantly, until glossy and thick enough to leave the bottom of the pan visible for 1-2 seconds when you drag the spatula through it, about 5-7 minutes.
6
Let the cake cool in the tin for 5 minutes, then turn it out onto a rack or plate. Rest for another 5 minutes so the icing does not melt completely off the top.
7
Spoon the warm chocolate icing over the cake, letting it drip naturally over the sides. Finish with the chocolate sprinkles and serve slightly warm or at room temperature.

Nutrition per serving

1057 kcal

Calories

18g

Protein

132g

Carbs

52g

Fat

Fiber

Notes

•For the most authentic texture, blend the wet ingredients very smoothly before adding the flour.
•If your carrots are very watery, pat them dry after chopping so the batter does not become too loose.
•This cake is excellent with coffee, and the icing can also be served slightly softer for a more classic home-style finish.

Background

Bolo de cenoura is a beloved Brazilian home-baked cake, distinct from many European carrot cakes because it uses blended carrot in the batter rather than grated carrot and usually contains no spices or nuts. It is especially famous topped with a glossy chocolate icing, a classic combination found in bakeries, lunchboxes, and family kitchens across Brazil.

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