An easy, colorful, and delicious carrot cake you can whip up in half an hour!
Brazilian carrot cake (aka Bolo de Cenoura) is a bit different from your regular carrot cake. While the first thing that might catch your eye is it’s brilliant orange color, it’s also soft, fluffy, smooth, and covered in a delicious chocolate brigadeiro sauce.
The best bit though? It’s SUPER easy to make!
The key to making a good Brazilian carrot cake is the carrots and an essential kitchen appliance: a blender. So although the ingredients in American and Brazilian carrot cakes might look similar (minus the nuts and spices), in a Brazilian cake, the raw carrots are pureed in a blender resulting in a smoother, lighter cake.
Once baked, you can eat it plain, cover it in a regular cream cheese frosting, or for a true traditional Brazilian experience, cover it in traditional chocolate brigadeiro (you can find our recipe for homemade brigadeiro here). I think the chocolate perfectly balances out the lightness and sweetness of the cake, while giving you a little extra sense of indulgence. Spread it on as thick or as thin as you like!
Now every Brazilian family has their own Brazilian carrot cake recipe. This is my family recipe. I can guarantee it makes a carrot cake or muffins that are always fluffy, soft, and delicious.
So get your carrots ready and let me know how you go! I’d love to see your creations (tag us at @tinybchocolate)
Makes 12 cupcakes or one cake
300g peeled and roughly chopped carrots
2 cups flour
2 cups sugar
100ml olive oil (or other similar oil)
1 tbsp baking powder
(optional) Dark chocolate brigadeiro topping (make your own or buy it here)