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Brazilian Carrot Cake (Bolo de Cenoura)

A soft, fluffy Brazilian carrot cake blended smooth and topped with a glossy chocolate glaze. A beloved everyday coffee cake in Brazil.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: Brazilian, Latin American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 medium carrots peeled and sliced
  • 3 large eggs
  • 1 cup granulated sugar
  • 0.5 cup neutral oil such as canola
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 pinch salt
Chocolate Glaze
  • 3 tbsp unsalted butter
  • 0.5 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup milk

Equipment

  • Blender
  • Mixing bowl
  • Cake pan
  • Whisk
  • Saucepan

Method
 

  1. Preheat oven to 350°F (180°C). Grease and flour a cake pan.
  2. Blend carrots, eggs, sugar, and oil until smooth and creamy.
  3. In a bowl, whisk flour, baking powder, and salt.
  4. Pour the carrot mixture into dry ingredients and fold until combined.
  5. Pour batter into the cake pan and bake 35–45 minutes, or until a toothpick comes out clean.
  6. To make glaze: Combine butter, sugar, cocoa, and milk in a saucepan. Heat and stir until smooth. Simmer 3 minutes.
  7. Pour glaze over the warm cake and let set slightly before serving.

Notes

For a thicker glaze, simmer 1–2 minutes longer before pouring. Best enjoyed the same day.