Yoribang
BakingBrazilianFree to use

Bolo de Cenoura

A fluffy carrot cake blended until smooth, topped with a glossy chocolate glaze.

Serves 12

Prep 20 min

Cook 40 min

Bolo de Cenoura
Photo: Pedro Toniazzo Terres, CC BY-SA 4.0, via Wikimedia Commons
Adds a copy you can edit, scale, and add notes to. You'll be asked to sign in first.

Ingredients

  • 3 carrots, peeled and sliced
  • 3 eggs
  • 1/2 cup oil
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar, for the glaze
  • 1/2 cup milk
  • 2 tablespoons butter

Steps

  1. Step 1. Heat the oven to 350°F and grease a 9x13 pan. Blend the carrots, eggs, oil, and sugar until smooth.

  2. Step 2. Mix in the flour, baking powder, and salt by hand until just combined.

  3. Step 3. Pour into the pan and bake for 35 to 40 minutes until a toothpick comes out clean. Cool 10 minutes.

  4. Step 4. For the glaze, boil the cocoa, sugar, milk, and butter for 3 minutes, stirring, until glossy. Pour over the warm cake.

Where this recipe comes from

Yoribang Brazilian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Brazilian dishes. Tapioca flour, cassava flour, palm oil (dendê), and passion fruit pulp are sold at Latin or international grocery stores. Brazilian meals often pair rice and beans with a meat, greens, and a farofa.