Brazilian Carrot Cake

Brazilian carrot cake (bolo de cenoura) is a beloved dessert in Brazil, known for its vibrant color, moist texture, and rich chocolate topping. Unlike its American counterpart, this carrot cake is blended smooth, resulting in a soft and tender crumb. Topped with a glossy chocolate glaze, it’s a simple yet irresistible treat that pairs perfectly with a cup of coffee or tea.

Why You’ll Love This Recipe

• Unique and Flavorful: The smooth texture and sweet carrot flavor make this cake a delightful twist on traditional carrot cake.
• Quick and Easy: Made in a blender, it’s a breeze to prepare with minimal cleanup.
• Naturally Vibrant: No food coloring needed—carrots give this cake its beautiful orange hue.
• Crowd-Pleaser: A hit with kids and adults alike, it’s perfect for any occasion.
• Brazilian Classic: Bring a taste of Brazil to your kitchen with this authentic recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Fresh carrots, peeled and chopped
• Eggs
• Granulated sugar
• Neutral oil (such as vegetable or canola oil)
• All-purpose flour
• Baking powder
• Pinch of salt

For the chocolate glaze:

• Sweetened condensed milk
• Unsweetened cocoa powder
• Butter
• Milk (optional, to adjust consistency)

Directions

For the Cake:

1. Preheat the Oven: Preheat to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
2. Blend the Wet Ingredients:
   • In a blender, combine the chopped carrots, eggs, sugar, and oil. Blend until smooth and creamy.
3. Combine with Dry Ingredients:
   • In a large mixing bowl, whisk together flour, baking powder, and salt. Gradually add the carrot mixture, stirring until just combined. Avoid overmixing.
4. Bake:
   • Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Chocolate Glaze:

1. Cook the Glaze:
   • In a small saucepan, combine sweetened condensed milk, cocoa powder, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly and becomes glossy. Add a splash of milk if needed for a pourable consistency.
2. Glaze the Cake:
   • Pour the warm chocolate glaze over the cooled cake, letting it drip down the sides for a classic look.

Serve:

• Slice and enjoy with coffee or tea.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 55 minutes

Variations

• Coconut Glaze: Replace the chocolate glaze with a simple coconut glaze made from sweetened condensed milk and shredded coconut.
• Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
• Nuts: Fold in chopped walnuts or pecans for added texture.
• Cupcakes: Use a muffin tin to make individual servings; adjust the baking time to 18-20 minutes.
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freezing: Wrap the cake (without glaze) tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before glazing and serving.
• Reheating: Serve at room temperature or warm slices slightly in the microwave for 10-15 seconds.

FAQs

What makes Brazilian carrot cake different from American carrot cake?

Brazilian carrot cake is blended smooth, has no nuts or raisins, and features a rich chocolate glaze instead of cream cheese frosting.

Can I use baby carrots instead of regular carrots?

Yes, but regular carrots tend to have better flavor and color.

Do I need to grate the carrots?

No, simply chop the carrots into smaller pieces before blending them.

Can I use a hand mixer instead of a blender?

A blender is recommended for the smooth texture, but a hand mixer can work if you finely grate the carrots first.

What’s the best pan to use for this cake?

A bundt pan is traditional, but a 9×13-inch baking dish works just as well.

How can I make the glaze thicker?

Cook it longer over low heat or reduce the amount of milk for a thicker consistency.

Can I use a different oil?

Yes, any neutral oil like sunflower or coconut oil works. For a healthier option, try using unsweetened applesauce in place of oil.

How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly, or use a non-stick spray designed for baking.

Can I double the recipe?

Yes, you can double the ingredients and bake in two pans or a larger dish.

Is this cake suitable for vegans?

Not as written, but you can adapt it by using plant-based eggs (like flax eggs), dairy-free condensed milk, and a vegan butter substitute.

Conclusion

Brazilian carrot cake is a delightful dessert that brings the flavors of Brazil to your table. Its moist texture, vibrant orange hue, and luscious chocolate glaze make it a treat that’s both comforting and unique. Whether you’re serving it for a celebration or enjoying it with an afternoon coffee, this recipe is sure to be a hit. Try it once, and it’s bound to become a favorite in your kitchen!

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