Brazilian Carrot Cake or Bolo de Cenoura

If you have ever watched a “Latina” mom while baking or cooking for a large crowd, you know why cakes need to come together fast. This Brazilian carrot cake falls into this category, the cake really is prepared rather quickly. You basically throw together all ingredients and then whiz them in a food processor. Pour the mixture into a baking pan and then the oven takes over. The second time I made this cake, it only took me ten minutes before it went into the oven. Can I interest you in this bolo de cenoura?

I find it amazing that you basically throw together all ingredients. Yes, you need a strong food processor that can cut through raw carrots. If you don’t have one, you will need to grate the carrots, so this will add more time to the preparation. But even then, it will not take too long until the oven takes over. Traditionally I believe this cake was made with an icing made of “brigadeiro“. This is a truffle made with sweetened condensed milk. However, much to my surprise a lot of Brazilian recipes have diverted from that and instead cover it with easier chocolate icings. Below I give you both options, but I have to say, the cake pictured here was made with the simple chocolate icing. I felt, if Brazilians say it is OK, I think it is OK and be lazy.

Print Recipe

Brazilian Carrot Cake - Bolo de Cenoura

Serves: One 20x20cm cake form

Prep Time: 15min – Cooking Time: 45min – Total Time: 1hr

This Brazilian carrot cake called bolo de cenoura is done in a food processor and has a simple chocolate glaze. Super quick, easy and extra moist.

Ingredients

• Cake
• 300 grams of carrots after peeling and cutting (about 4-5 medium-sized carrots)
• 4 eggs
• 100 grams of neutral oil
• 180 grams of regular sugar
• Optional: one teaspoon of vanilla extract
• 250 grams of all-purpose flour
• 2 teaspoons of baking powder
• 
  
• Icing, option 1
• 150 grams of semi-sweet chocolate
• 1 tablespoon of neutral oil or coconut fat
• 
  
• Icing, option 2
• 1 can (400g) of sweetened condensed milk
• 1 can (use from above) of heavy cream
• 1 tablespoon of cocoa powder
• 1 tablespoon of butter

Instructions

1

In this video you can see how I make it. For the cake preheat the oven to 180 degrees Celsius. Peel and roughly chop the carrots. Place into a food processor together with eggs, oil, sugar, and vanilla extract. Whiz (you need a strong machine that can cut raw carrots) until creamy. If you don't have one, finely grate the carrots and then mix with said ingredients. Lastly add flour and baking powder, only mix until combined. Pour into baking pan lined with parchment paper. Bake for about 45min, an inserted toothpick should come out clean.

2

For icing 1 melt the chocolate with the oil or fat on low and spread on cooled cake. Wait until hard, then cut into pieces and enjoy.

3

You can make icing 2 instead, but it required more work. Combine all ingredients in a large frying pan and bring to medium heat while stirring. After about 5-10 minutes and while constantly stirring, the mixture should thicken. If you run a line at the bottom of the pan with a spatula, it should not move back immediately, then you are ready. Spread on cooled off cake, wait until it hardens, and then cut into pieces and enjoy.