Brazilian Carrot Cake: Bolo de Cenoura
Known for its incredible moistness and rich carrot flavor and vibrant color, this 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 Brazilian carrot cake.
Equipment
- 1 Blender
- 1 medium sauce pan
- 1 mixing bowl
- 1 whisk
- 1 bundt cake pan or 9x13-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 9x13-inch (23x33 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.