Brazilian carrot cake – Bolo de cenoura

This is a simple and easy bundt cake most of us Brazilians grew up eating – and
making! It is a light and fluffy carrot cake, dressed with a rich-gooey
chocolate glaze.

Servings: 12

Author:

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Course:

Dessert

Cuisine:

Brazilian

Instructions

1 Heat the oven to 350°F with a rack in the center. Spray a 10-inch (25cm) Bundt
pan and dust with flour, tapping out the excess.
2 Sift the flour, baking powder and salt in a large bowl. Reserve. Pile the
carrots, oil, eggs, and sugar in the blender. Blend until completely smooth.
Pour the mixture into the bowl with dry ingredients. Fold in the dry ingredients
with a spatula until no traces of flour remain.
3 Pour the batter into the prepared pan and bake for 20- 30 minutes or until a
toothpick stuck in the middle comes out clean.
4 Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set
over a rimmed baking sheet to finish cooling.
5 Add all ingredients for the glaze in a saucepan. On medium heat, bring glaze
into a simmer, with a rubber spatula, until the glaze is well-melted and smooth.
Remove from heat and let it cool off for 5 minutes. Add heavy cream and mix
well.
6 Spoon the glaze over the cake and leave it to set a bit before slicing and
serving.

Brazilian carrot cake – Bolo de cenoura

Course:

Cuisine:

🧂 Ingredients

Instructions

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