Brazilian Carrot Cake
This classic Brazilian Carrot Cake, or Bolo de Cenoura, features a wonderfully moist, vibrant orange sponge made in a blender and topped with a glossy, rich chocolate brigadeiro glaze.
Equipment
- Blender
- 10-inch bundt pan
- Large Mixing Bowl
- Hand whisk
- Saucepan
- Spatula
Ingredients
For the Cake
- 300 g peeled carrots, cut into chunks 10.6 ounces
- 3 large eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- Pinch of salt
- 2 cups flour, sifted
- 1 tablespoon baking powder, sifted
For the brigadeiro
- 3 ounces bittersweet chocolate, chopped
- 1 can sweet condensed milk 14 ounces
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Chocolate sprinkles optional
Instructions
Preparation
- Heat the oven to 350 degrees F and position a rack in the center, then butter and flour a 10-inch bundt pan thoroughly. The pan should look evenly coated in every groove so the cake can release cleanly later.
- Add the carrots, eggs, sugar, oil, and salt to a blender and process until the mixture is very smooth, then pour it into a large bowl and whisk in the sifted flour and baking powder by hand. The blended base should fall in a thick ribbon and look uniformly orange, with no dry streaks left once the flour is mixed in.
- Transfer the batter to the prepared pan and bake for about 50 minutes. The cake is ready when a toothpick inserted in the center comes out clean and the top sounds lightly hollow when tapped.
- Set the pan on a rack and cool the cake for 10 minutes, then run a butter knife around the edges, tap the pan firmly, give it a gentle shake, and invert onto a cooling rack. If the cake is ready to release, you'll feel it loosen slightly before it drops out.
- For the brigadeiro, cook the chocolate, sweet condensed milk, and butter in a saucepan over medium-low heat, stirring constantly, until thickened and the mixture briefly exposes the bottom of the pan, about 10 minutes, then stir in the heavy cream until smooth. The finished glaze should look glossy and thick enough to coat a spoon but still flow easily when poured.
- Move the cooled cake to a serving platter, pour the brigadeiro over the top, and finish with chocolate sprinkles if desired. Let the glaze settle for a few minutes so it clings to the cake instead of running straight off.
Notes
Weighing carrots: Always weigh your carrots to exactly 300 grams (10.6 ounces) rather than measuring by piece count. Excess moisture from extra carrots can make the batter heavy, leading to a dense or gummy center.
Mixing advice: Whisk the sifted flour and baking powder into the wet carrot mixture by hand. Avoid using the blender for the dry ingredients, as high-speed mixing overworks the gluten and makes the cake tight and rubbery.
Unmolding tip: To ensure a clean release from your bundt pan, thoroughly brush softened butter into every single curve and seam, dust with flour, and let the baked cake cool for exactly 10 minutes before attempting to invert it.
Glaze consistency: Cook the brigadeiro base until you can briefly see the bottom of the pan while stirring, then stir in the heavy cream. If it becomes too stiff, simply whisk in a tiny splash of extra heavy cream off the heat to make it pourable again.
Storage: Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer storage. If chilled, let individual slices warm slightly before serving to restore the soft, delicate texture of the crumb.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.