I want you to take everything you think you know about carrot cake, and throw it out the window! Brazilian carrot cake, or “Bolo de Cenoura,” is a beloved dessert in Brazil, consisting of a carrot and olive oil cake with Brigadero Ganache.
My husband introduced me to this decadent dessert and it has to be one of my favorite cakes now. Known for its incredible moistness and rich carrot flavor and vibrant color, Brazilian Carrot Cake is a delightful treat for any occasion. Whether you’re celebrating a special event or simply craving a sweet slice of heaven, this recipe will guide you through the steps to create the BEST Bolo de Cenoura.
As far as baking cakes go, this recipe is incredibly easy. Most of the mixing takes place in a blender! Typically this cake is made with vegetable oil, but I use olive oil in mine to add an extra depth of flavor and it also makes for an extremely moist cake. My husband says it’s the best version he’s ever had! (And he’s a self-proclaimed Bolo de Cenoura connoisseur.)
Ingredients!
Cake:
- 300g or 10.6oz carrots, peeled and cut into chunks
- 3 large eggs
- 1 cup of olive oil
- 1 3/4 cups of granulated sugar
- 2 cups of all-purpose flour, sifted
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
Brigadero Ganache:
- 1 can of sweetened condensed milk (14 oz)
- 1/2 cup of semisweet chocolate chips
- 2 tablespoons butter (salted or unsalted)
- splash of milk, approximately 1/8 cup (any milk is okay, I use almond milk)
Instructions:
1. Prepare the Ingredients: Begin by preheating your oven to 340°F (180°C). Grease and flour a 9×13-inch (23×33 cm) rectangular or round cake pan or a bundt cake pan. Peel and cut the carrots into chunks.
2. Blend the Wet Ingredients: In a blender, combine the carrots, eggs, sugar, and olive oil. Blend until you have a smooth mixture with no carrot chunks.
3. Combine Wet and Dry Ingredients: Pour the carrot mixture from the blender into a mixing bowl. Sift in the flour and baking soda. Stir until all the ingredients are well combined, forming a smooth batter.
4. Bake the cake: Pour the cake batter into the prepared cake pan. Bake in the preheated oven for approximately 50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
5. Cooling the cake: Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, carefully flip pan upside down to remove cake from the pan and transfer the cake to a wire rack to cool completely. *I use a butter knife to release the edges of the cake from the pan before flipping.
6. Prepare the brigadero ganache: While the cake is cooling prepare the ganache. In a small saucepan, over medium low heat melt the chocolate, condensed milk, and butter until combined. Stir constantly so the bottom doesn’t burn. The consistency is usually pretty thick at this point so I like to add a splash of milk to yield a smoother sauce that can easily be poured. if your sauce thickens too much, add a little more milk and stir to combine until your get the consistency you desire.
7. Frost the cake: Pour the ganache over the cooled cake, allowing it to drip down the sides.
8. Serve and Enjoy! Slice the Brazilian carrot cake and serve it as a delightful dessert or sweet snack. It pairs wonderfully with a cup of coffee or tea.
Bom Apetite!
Brazilian Carrot Cake: Bolo de Cenoura
Equipment
- 1 Blender
- 1 medium sauce pan
- 1 mixing bowl
- 1 whisk
- 1 bundt cake pan or 9×13-inch round/square pan
Ingredients
Cake:
- 300 g or 10.6oz carrots peeled and cut into chunks
- 3 large eggs
- 1 cup of olive oil
- 1 3/4 cups of granulated sugar
- 2 cups of all-purpose flour sifted
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
Brigadero Ganache:
- 1 14oz can of sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter salted or unsalted
- splash of milk approximately 1/8 cup (any milk is okay, I use almond milk)
Instructions
Prepare the Ingredients:
- Begin by preheating your oven to 340°F (180°C). Grease and flour a 9×13-inch (23×33 cm) rectangular or round cake pan or a bundt cake pan.
- Peel and cut the carrots into chunks.
Blend the Wet Ingredients:
- In a blender, combine the carrots, eggs, sugar, and olive oil. Blend until you have a smooth mixture with no carrot chunks.
Combine Wet and Dry Ingredients:
- Pour the carrot mixture from the blender into a mixing bowl.
- Sift in the flour and baking soda.
- Stir until all the ingredients are well combined, forming a smooth batter.
Bake the cake:
- Pour the cake batter into the prepared cake pan.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Cooling the cake:
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, carefully flip pan upside down to remove cake from the pan and transfer the cake to a wire rack to cool completely. *I use a butter knife to release the edges of the cake from the pan before flipping.
Prepare the brigadero ganache:
- While the cake is cooling prepare the ganache. In a small saucepan, over medium low heat melt the chocolate, condensed milk, and butter until combined. Stir constantly so the bottom doesn’t burn. The consistency is usually pretty thick at this point so I like to add a splash of milk to yield a smoother sauce that can easily be poured. if your sauce thickens too much, add a little more milk and stir to combine until your get the consistency you desire.
