Bolo de Cenoura- Carrot Cake from Brazil

9We are inadvertent dessert lovers in this house. So the family was mighty pleased with me selecting ‘Cookies and Cakes’ as part of the monthly exploration plan for the blog. Also we are now!
So that does call for a celebration, right! Yeyiii 😀
11268031_1071435372885968_4093572794544292156_nSouvik and Pri, the highly talented duo of the Giggling Spoons selected the Brazilian cuisine as the theme of the month at Chefs across Boundaries.  And in the course of my research I fell in love with Bolo de Cenoura, this carrot cake from Brazil.


It truly was love at first sight. The moistness, the pretty shade of orange  and the shiny chocolate glaze-  É delicioso!

To add to the pleasure, it is a super simple recipe and can all be done in the mixer-grinder, although I did the last step of mixing in the dry ingredients to the wet with a spatula by hand (careful beginner you see 😛 )

The recipe is largely adapted from Patricia Scarpin’s Technicolor  Kitchen.

For the cake
3 small (250 grams) carrots, peeled and cubed
¾ cup plus one tbsp (200 ml) oil
3 eggs
2 cups (300 grams) sugar (I weighed the sugar and then powdered it)
2 cups  (260 grams) all purpose flour/ Maida
1 tbsp baking powder
1 tsp lemon rind
A pinch of salt
1 tsp pure lemon extract/vanilla extract
01 (1)

Butter and flour a 24 inch bundt pan. The one I have is a 19 inch pan, so I split the batter into two pans.
Pre heat the oven to 180C.
Whisk together the flour, baking powder, powdered sugar, salt.
Blend the cubed carrot and oil till smooth.
2Add the eggs one at a time and blend after each addition. Add the lemon/vanilla extract and mix till smooth and creamy.3Transfer the mixture to a large bowl.
4Put in the dry ingredients and lemon rind and mix well. 57Transfer to the prepared pan and bake for 40-45 minutes. Check with a wooden skewer after 38 odd minutes. If it comes out clean, the cake is done.
01 (2)Remove and cool in the pan for 7-8 minutes.  Unmold and let cool completely.
Prepare the chocolate glaze while the cake cools

For the chocolate glaze
2 tbsp cocoa powder
4 tbsp powdered sugar
2 tbsp milk
1 tbsp salted butter

Mix all the ingredients and heat in a small pan till the mixture bubbles. Cool and pour over the cake.
IMG_778112Edited 12
The cake tastes even better the next day!
10I am taking this gorgeous cake to Angie’s Fiesta Friday.

50 thoughts on “Bolo de Cenoura- Carrot Cake from Brazil

  1. Hi I made these beauties. Substituted egg with ripe banana and they came out awesome .
    Thanks a tone

    1. Oh that’s super!
      How much banana for each egg?
      It’ll help be a great help as there are a few other friends asking for egg substitution options.
      Thanks 🙂

  2. Carrot cake is my favorite cake, and this Brazilian version looks incredible!! That chocolate drizzle on top… whew, I’m drooling 😀 Thank you so much for sharing with us at Fiesta Friday this week 😀 Pinned, yummed, and stumbled!

    1. Thanks a big bunch Amanda. We love carrot cake too! The lightly spiced American version with some custard is what we knew carrot cake to me (again delish), but this was a different version. We loved it as much as the other 😀
      Happy FF!

  3. I’m always looking for new recipes from around the world! Thanks for showing me this Brazilian version of one of my favorite dessert cakes ever! I’ll definitely need to print and try this one out! Happy FF and thanks for sharing 🙂

    1. Thanks Cynthia 😀 Ditto on new recipes and experimentation with food 😀
      Hope you try and like it.
      Happy FF and thank you so much for dropping by :))

  4. You’ve taken the carrot cake up a notch! How beautiful this looks and I can only imagine what it might taste like. The chocolate drizzle is a beautiful contrast against the carrot color. Obrigada 🙂

    1. Thanks for the lovely words Loretta ❤ It didn't last beyond a day and I have the boys asking for more 😛 So it was loved overall.
      Thanks for dropping by ❤

  5. Oh wow, this looks decadent and delicious! I love trying new recipes from other parts of the world, and I love carrot cake so I have a feeling this one will be a winner 🙂 You’ve got some great recipes, I’m glad I found your blog and am looking forward to following along!

  6. That’s a beautiful cake! Love the chocolate glaze! I usually just put cream cheese frosting on my carrot cake but I think chocolate is even better! 😃😃

    1. Thanks a bunch Angie 🙂
      This is a traditional Brazilian version which uses chocolate glaze.
      The good old carrot cake with little carrot bits and spices is best served with, as you said, cream cheese frosting .
      Both are wonderful their own ways I found 😀

  7. This was the second recipe I tried from your blog after the superhit red velvet. It was not too sweet, had a nice subtle hint of citrus and beautiful color. Loved it.

  8. I tried this cake.. It was nice.. Texture was very good.. But it didn’t taste very “carrotty”..followed the recipe to the T..

    1. Hi Zahara
      It’s a little different from the regular carrot cake (which is typically American).
      Because the carrot is blitzed in the mixer, the flavour and texture changes. This is how it is done in Brazil 😃

  9. Does the glazed cake need to be kept in the fridge for the glaze to set? Or can I glaze just before slicing??

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