Brazilian Carrot Cake (Bolo de Cenoura) with Chocolate Glaze

A single square of carrot cake with chocolate frosting and sprinkles on a small white plate

5 from 1 vote

Brazilian Carrot Cake (Bolo de Cenoura) with Chocolate Glaze

A classic Brazilian bolo de cenoura — raw carrots are blended right into the batter for an incredibly moist, vibrant orange cake, topped with a glossy, pourable brigadeiro-style chocolate glaze.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: Brazilian

Servings: servings

Ingredients

3 medium carrots peeled and roughly chopped (about 10-11 oz)
4 large eggs
1 cups vegetable oil
2 cups granulated sugar
2.5 cups all-purpose flour
1 tablespoons baking powder
1/2 teaspoons salt
14 ounces sweetened condensed milk one 14 oz can
3 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter
1/3 cups evaporated milk
1/3 cups dark chocolate chips
chocolate sprinkles

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
Add in the carrots, peeled and roughly chopped (about 10-11 oz), 4 pieces large eggs, 1 cups vegetable oil, and 2 cups granulated sugar to a blender. Blend on high until completely smooth with no visible carrot pieces, about 60 seconds. The mixture will be bright orange and slightly frothy.
3 medium carrots, 4 large eggs, 1 cups vegetable oil, 2 cups granulated sugar
In a large bowl, whisk together all-purpose flour, baking powder, and salt.
2.5 cups all-purpose flour, 1 tablespoons baking powder, 1/2 teaspoons salt
Pour the blender mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to fold everything together until just combined, don't overmix. The batter will be thin and pourable.
Pour the batter into the prepared 9x13 inch pan. Bake for 24-28 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes (or cools slightly), combine 14 ounces sweetened condensed milk (one 14 oz can), unsweetened cocoa powder, and 2 tablespoons unsalted butter in a medium saucepan over medium heat. Stir constantly until the mixture is smooth, bubbling gently, and slightly thickened, about 5 minutes.
14 ounces sweetened condensed milk, 3 tablespoons unsweetened cocoa powder, 2 tablespoons unsalted butter
Stir in evaporated milk and reduce heat to medium-low. Continue simmering and stirring for another 2-3 minutes until the glaze thickens back up and coats the back of a spoon.
1/3 cups evaporated milk
Remove the saucepan from heat and immediately stir in dark chocolate chips until completely melted and the glaze is glossy and smooth.
1/3 cups dark chocolate chips
Remove the cake from the oven and let it cool in the pan for about 10 minutes. You want it still warm but not screaming hot, this helps the glaze soak in slightly without melting right through.
Pour the warm chocolate glaze evenly over the warm cake, using a spatula or the back of a spoon to spread it to the edges, top with chocolate sprinkles. Let the cake cool completely before slicing, the glaze will set into a glossy, fudgy layer.

Notes

This cake is best served at room temperature the day it's made, but it keeps well covered at room temperature for 2-3 days. The blender does all the heavy lifting here — no need to grate carrots! Make sure to blend until completely smooth so you don't get any carrot chunks. The glaze should be pourable but not watery, if it seems too thick, add a tiny splash more evaporated milk. If it's too thin, cook it for another minute or two while stirring.

Nutrition