Brazilian carrot cake, or Bolo de Cenoura, is probably the easiest and most delicious cake you will ever have.
The whole recipe is made in a blender, and when baked in a bundt pan, the cake looks like a show stopping dessert.
Instead of an American-influenced carrot cake with cream cheese frosting, Brazilian carrot cake is topped with a rich brigadeiro frosting.
If you don't have a bundt pan, don't worry! You can still make this cake using a regular 9-inch cake pan.
RECIPE:
INGREDIENTS:
Cake:
3 oz carrots, peeled and cut into small cubes
3 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 3/4 cup all-purpose flour
1 tablespoon baking powder
Topping:
3 oz semi-sweet chocolate
14 oz sweetened condensed milk
1 tablespoon butter
1/2 cup heavy whipping cream
STEPS:
Preheat your oven to 350 degrees F and grease a bundt pan with butter.
In a blender or food processor, pulse the carrots until they have mashed up. Then, add the rest of the ingredients and blend until combined.
Pour the batter into your prepared pan and bake for 50 minutes.
Allow the cake to cool in the pan for 15 minutes, and then transfer it to a wire rack to reach room temperature.
Meanwhile, make the brigadeiro topping. Melt the chocolate, condensed milk, heavy whipping cream, and butter in a pan. Keep stirring until the mixture thickens. It should still be pourable.
Spread the frosting over the cake and serve.
Enjoy!
The Bored Baker 👩🏽🍳
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