Brazilian Carrot Cake with Chocolate Glazes

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Brazilian Carrot Ckae with Brigadeiro chocolate fudge glazw

Brazilian Carrot Ckae with Brigadeiro chocolate fudge glazw

Bolo de Cenoura

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 

Ingredients

Carrot Cake Mix

  • •300 grams (2 cups or about 3-4 large) peeled carrots, cut into chunks
  • •3 large eggs
  • •250 grams (1 1/4 cups) granulated sugar
  • •237 ml (1 cup) vegetable oil (canola or safflower)
  • •Pinch of salt
  • •240 grams (2 cups) all-purpose flour
  • •1 tablespoon baking powder
  • •2 tablespoons whole milk
  • •66 grams (1/3 cup) granulated sugar
  • •1 tablespoon cocoa powder
  • •2 tablespoons unsalted butter
  • •85 grams (3 ounces) bittersweet chocolate, chopped
  • •1 can (14 ounces) sweet condensed milk
  • •2 tablespoons unsalted butter
  • •118 ml (1/2 cup) heavy cream

Poured Chocolate Sauce

  • •2 tablespoons whole milk
  • •66 grams (1/3 cup) granulated sugar
  • •1 tablespoon cocoa powder
  • •2 tablespoons unsalted butter

Brigadiero Chocolate Fudge Glaze

  • •85 grams (3 ounces) bittersweet chocolate, chopped
  • •1 can (14 ounces) sweet condensed milk
  • •2 tablespoons unsalted butter
  • •118 ml (1/2 cup) heavy cream

Preparation

  1. For the cake

    1. Preheat the oven to 177°C (350°F).
    2. Grease and flour a pan of choice.
    3. Using a blender, purée the carrots with the sugar, oil and salt, blending until smooth
    4. Sift the flour and baking powder and gently mix into the wet ingredients.
    5. Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out clean (about 40-50 mins)
    6. Let the cake cool for about 10 minutes, then remove the cake from the pan and let it cool while you prepare one of  the two sauces.
    7. Frost with your choice of the two toppings, garnish, serve and enjoy!

  2. To cook the chocolate toppings

    1. Add all ingredients from your selected recipe to a small saucepan and bring to a simmer, whisking frequently.
    2. Pour the chocolate sauce over the cake while still warm.
    3. Spread the Brigadeiro over the cake when it has thickened.

For cupcakes

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!)

About the author

Diane Zatz is a graphic designer, educator, and editor at The Cook’s Cook. Diane and her husband divide their time between Philadelphia and their family farm in Lancaster County, Pa. They enjoy their off-screen time planting seeds and pulling weeds.

Diane Zatz

Diane Zatz

Diane Zatz is a design educator who grows vegetables and cooks obsessively when not clicking on a computer keyboard.

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