Ingredients for Bolo De Cenoura Brazilian Carrot Cake
- 2 cups grated carrots
- 1 ½ cups granulated sugar
- 3 large eggs
- Vegetable Oil
- 2 cups all-purpose flour
- Salt
- 2 teaspoons baking powder
- Cocoa
- 2 tablespoons unsalted butter
- Milk
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How to Make Bolo De Cenoura Brazilian Carrot Cake
- Preheat your oven to 180°C (375°F). Grease and flour a 9-inch round cake pan.
- In a blender, combine 3 large eggs, 1 ½ cups granulated sugar, ½ cup vegetable oil, and 2 cups grated carrots. Blend until completely smooth and pureed.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the chocolate glaze (see glaze instructions below).
- Let the cake cool completely in the pan before inverting it onto a wire rack.
- Once the cake is completely cool, pour the chocolate glaze evenly over the top.
- Allow the glaze to set before slicing and serving. Enjoy your delicious Bolo de Cenoura!
- **Chocolate Glaze:**
- In a small saucepan, combine ½ cup heavy cream, 6 ounces semi-sweet chocolate chips, and 2 tablespoons unsalted butter.
- Cook over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth and glossy.
- Remove from heat and let cool slightly before pouring over the cake.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
78g
Fat
11g
Carbs
12g
