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4.34 from 3 votes

Brazilian Carrot Cake | Bolo De Cenoura

Course Cakes
Cuisine Brazilian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Rafeeda

Ingredients

  • 2 medium carrots 240-250 gm
  • 3 large eggs room temperature
  • 1/2 cup milk
  • 1/3 cup oil
  • 1 cup sugar
  • 1/4 tsp salt
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • FOR CHOCOLATE TOPPING:
  • 25 gm butter melted
  • 1/4 cup milk
  • 2 tbsp cocoa powder
  • 2 tbsp sugar
  • 1/2 tbsp corn flour

Instructions

  • Preheat oven to 180 degrees. Grease and flour well a 10 cup bundt pan.
  • Peel and chop the carrots into large pieces. In your food processor, blitz the carrot till it becomes small peices.
  • Add the eggs, milk and oil and blend till it becomes a smooth mixture. Add in the rest of the ingredients and blend to a smooth batter.
  • Pour into the prepared pan and bake for 30-40 minutes till skewer comes out clean.
  • Cool in pan for 5 minutes, before slowly flipping the cake onto a cooling rack - the cake will be really soft so handle with care!
  • As the cake cools, we can prepare the topping. In a small saucepan, whisk all ingredients and cook on low flame till you have a thick pudding. Allow it to cool slightly and then spread on top of the cake. Enjoy!