Brazilian Carrot Cake

Name: Brazilian Carrot Cake
Prep time: 10 min
Cook time: 55 min
Total time: 170 min
Yield: Serves 10
Cuisine: latin american
Ingredients: Baking spray with flour; 3 medium carrots (4 ounces; 113 g each), peeled and grated (about 2 cups packed); 14 ounces granulated sugar (400 g; 2 cups); 1 cup (240 ml) vegetable oil; 3 large eggs; 8 1/2 ounces all-purpose flour (240 g; 1 3/4 cup plus 2 tablespoons); 1 tablespoon baking powder; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 (3 1/2 ounce) cans sweetened condensed milk; 3/4 cup (180 ml) whole milk; 1 1/2 ounces unsweetened natural cocoa powder (42 g; 1/2 cup); 1 ounce unsalted butter (28 g; 2 tablespoons), cut into 1-inch cubes; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Chocolate sprinkles (optional)

⏱ 170 mins 🍽 Serves 10 🌶 latin american 🏷 Dessert

Bolo de cenoura is a classic Brazilian carrot cake known for its balanced sweetness. It works beautifully as a simple snack or a celebratory dessert. The cake is moist and tender, topped with a glossy chocolate frosting made from condensed milk and cocoa. This recipe yields a delightful treat that serves 10 people.

Ingredients

Baking spray with flour
3 medium carrots (4 ounces; 113 g each), peeled and grated (about 2 cups packed)
14 ounces granulated sugar (400 g; 2 cups)
1 cup (240 ml) vegetable oil
3 large eggs
8 1/2 ounces all-purpose flour (240 g; 1 3/4 cup plus 2 tablespoons)
1 tablespoon baking powder
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 (3 1/2 ounce) cans sweetened condensed milk
3/4 cup (180 ml) whole milk
1 1/2 ounces unsweetened natural cocoa powder (42 g; 1/2 cup)
1 ounce unsalted butter (28 g; 2 tablespoons), cut into 1-inch cubes
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Chocolate sprinkles (optional)

Method

Position an oven rack in the centre of your oven and heat it to 350°F (175°C). Prepare a 9-inch round cake pan by spraying it with baking spray and lining the base with parchment paper.
Combine the grated carrots, sugar, oil, and eggs in a blender or food processor. Blend the ingredients until they form a smooth purée, which should take about 90 seconds. In a separate large bowl, mix the flour, baking powder, and salt together. Pour the carrot purée into the dry ingredients and whisk them together until the batter is smooth and lump-free. Transfer the batter to the prepared pan, tap it gently to release air pockets, and use a spatula to level the top.
Bake the cake for 45 to 50 minutes, until it is golden and a tester inserted comes out clean. If the top browns too quickly, loosely cover it with foil after 30 minutes. Allow the cake to cool in its pan for 15 minutes before turning it out onto a wire rack to cool fully, which will take about 1 hour.
To prepare the frosting, place the condensed milk, whole milk, cocoa powder, butter, and salt in a small saucepan. Whisk everything together until combined. Cook this mixture, stirring continuously, until it starts to bubble and thicken a little, which should take about 5 minutes.
Pour the warm frosting directly over the completely cooled cake, letting it run down the sides. Add chocolate sprinkles for decoration if you like. Allow the frosting to firm up for at least 30 minutes before you cut and serve the cake.

Nutrition (per serving)

Sodium386000 mg

Recipe details

CategoryDessert

Cuisinelatin american

AuthorGenevieve Yam