Description
This Brazilian Carrot Cake (Bolo de Cenoura) is a moist and tender cake made by blending fresh carrots with eggs, oil, and sugar, combined with flour and baking powder for a fluffy texture. It is topped with a rich, glossy chocolate glaze made from sweetened condensed milk, cocoa powder, butter, evaporated milk, and dark chocolate chips, finished with chocolate sprinkles for added texture and flavor. Perfect for dessert or special occasions, this cake offers a delightful balance of sweet carrot flavor and decadent chocolate.
Ingredients
Cake Ingredients
- 3 medium carrots, peeled and roughly chopped (about 10-11 oz)
- 4 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Chocolate Glaze Ingredients
- 14 ounces sweetened condensed milk (one 14 oz can)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter
- 1/3 cup evaporated milk
- 1/3 cup dark chocolate chips
- Chocolate sprinkles, for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly and set aside to ensure the cake doesn’t stick.
- Blend Wet Ingredients: In a blender, add the peeled and roughly chopped carrots (about 10-11 oz), 4 large eggs, 1 cup vegetable oil, and 2 cups granulated sugar. Blend on high for about 60 seconds until the mixture is completely smooth and frothy, with no visible carrot pieces. The mixture should be bright orange.
- Mix Dry Ingredients: In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Mixtures: Pour the blended carrot mixture into the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Avoid overmixing to keep the batter light. The resulting batter will be thin and pourable.
- Bake the Cake: Pour the batter into the prepared 9×13 inch pan and place it in the oven. Bake for 24-28 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare Chocolate Glaze: While the cake is baking or cooling slightly, combine 14 ounces sweetened condensed milk, 3 tablespoons unsweetened cocoa powder, and 2 tablespoons unsalted butter in a medium saucepan over medium heat. Stir constantly to prevent burning until the mixture is smooth, bubbling gently, and slightly thickened, about 5 minutes.
- Add Evaporated Milk and Simmer: Stir in 1/3 cup evaporated milk and reduce heat to medium-low. Continue simmering and stirring for another 2-3 minutes until the glaze thickens further and coats the back of a spoon.
- Incorporate Chocolate Chips: Remove the saucepan from heat immediately and stir in 1/3 cup dark chocolate chips until completely melted and the glaze is glossy and smooth.
- Cool Cake Slightly: Remove the cake from the oven and let it cool in the pan for about 10 minutes. The cake should be warm but not hot to allow the glaze to soak in slightly without melting through.
- Apply Chocolate Glaze and Sprinkle: Pour the warm chocolate glaze evenly over the warm cake, spreading it to the edges with a spatula or the back of a spoon. Sprinkle chocolate sprinkles on top for added texture and decoration. Let the cake cool completely before slicing to allow the glaze to set into a glossy, fudgy layer.
Notes
- Make sure the carrot mixture is blended completely smooth for the best cake texture.
- Do not overmix the batter after adding the flour to keep the cake tender.
- Use a toothpick test to ensure the cake is baked through.
- The glaze should be poured while warm but the cake should be not too hot to avoid the glaze melting through completely.
- Allow the cake to cool fully for the glaze to set properly.
- This cake is best eaten within 2 days if stored in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
