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Bolo de Cenoura Brazilian-Style Carrot Cake

Olivia Carter
Super moist carrot cake topped with a pudding-like chocolate glaze. You’ll make the batter in a blender. Yes, really.
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30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
cool time 2 hours
Total Time 3 hours 20 minutes
COST Around $10 depending on where you go
Course Dessert
Cuisine Brazilian
Keyword carrot cake, moist carrot cake
Servings 16 Servings
Calories 475 kcal

Equipment

  • 9x13 inch pan
  • Blender
  • Whisk and spatula
  • Wire Rack
  • Small saucepan

Ingredients
  

For the Cake:

  • 3 medium carrots
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup neutral oil
  • 2½ cups flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ½ cup chopped walnuts Optional
  • ½ cup raisins Optional
  • Baking spray with flour

For the Frosting:

  • 1 can sweetened condensed milk
  • ½ cup heavy whipping cream
  • ¼ cup unsweetened cocoa powder
  • ¼ cup semisweet chocolate chips
  • 2 Tbsp unsalted butter
  • ⅛ tsp salt
  • Chocolate sprinkles

Instructions
 

  • Preheat and Prep: Fire up the oven to 350°F. Spray that 9x13 pan with flour spray—trust me, no sticking drama.
    Carrots, eggs, sugar, and oil being blended into a smooth mixture for carrot cake batter.
  • Make the Batter: Chuck carrots, sugar, eggs, and oil in the blender. Zap it until smooth, like 90 seconds. Whisk flour, baking powder, salt, and cinnamon in a big bowl. Dump in the carrot mixture, stir gently. Add nuts or raisins if you want. Tap the pan to even it out.
    A spatula gently folding carrot cake batter to keep the texture soft and airy.
  • Bake: Pop it in and bake until golden, toothpick clean—30-35 minutes. Allow to cool on a rack for one hour. Your house? Pure spice heaven.
    A carrot cake baking in the oven inside a rectangular pan, rising evenly.
  • Make the Frosting: Saucepan time: mix condensed milk, cream, cocoa, chips, butter, salt. Stir like crazy over medium heat until it's pudding-thick, 10-12 minutes. Spatula test: bottom shows for a sec. Cool a bit, stir occasionally.
    A thick chocolate frosting mixture being stirred in a saucepan over heat.
  • Frost and Chill: Slap that warm frosting on the cooled cake. Sprinkles? Why not. Let it sit for an hour before cutting. Leftovers at room temp for 3 days, easy.
    Chocolate frosting being spread evenly over a cooled carrot cake.

Notes

 

NUTRITION (Per Serving)

  • Calories: 475​
  • Total Fat: 23g ​
  • Saturated Fat: 6g​
  • Cholesterol: 70mg ​
  • Sodium: 210mg ​
  • Total Carbohydrate: 62g ​
  • Dietary Fiber: 1g ​
  • Total Sugars: 45g​
  • Protein: 7g​
  • Vitamin C: 1mg ​
  • Calcium: 165mg ​
  • Iron: 2mg ​
  • Potassium: 206mg