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Bolo de Cenoura, or Brazilian carrot cake, is a quick and easy recipe that comes together in minutes using a blender and a handful of common ingredients. This cake requires minimal cleanup and bakes for about 40 minutes. Once baked, it can be cooled and topped with a poured chocolate sauce or a thicker, richer Brigadeiro glaze.
The chocolate sauce’s simplicity or the Brigadeiro’s decadence makes this cake versatile for different occasions. The carrots’ color can change the visual effect and mood as you like. Either topping turns this carrot cake into a striking dessert perfect for all gatherings. It will become a fuss-free, go-to recipe with endless variations and possibilities.
These recipes were adapted from several sources.
The poured chocolate sauce recipe: Brazilian Kitchen Abroad
The Brigadeiro recipe: Olivias Cuisine
For the cake
To cook the chocolate toppings
To bake this recipe as cupcakes, fill 18 cupcake liners 2/3 of the way full, then bake for about 12 minutes.
A mixture of 25 g cocoa powder and 200g (half 14 oz can) of sweetened condensed milk is more than enough to frost the cake. (save the other half can for Vietnamese coffee!)
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