📝 About This Recipe
Unlike its spiced Western counterpart, the Brazilian Bolo de Cenoura is a vibrant, blender-made wonder known for its bright orange hue and fluffy, cloud-like texture. This beloved afternoon snack (café da tarde) is defined by its simple carrot-base and a signature chocolate topping that hardens into a sweet, slightly crackly shell. It is the ultimate comfort food found in every grandmother's kitchen from São Paulo to Salvador.
🥗 Ingredients
The Golden Batter
- 3 pieces Medium Carrots (peeled and sliced, approximately 270-300g total)
- 1 cup Neutral Vegetable Oil (canola or sunflower oil works best)
- 3 pieces Large Eggs (at room temperature)
- 2 cups Granulated Sugar
- 2 cups All-purpose Flour (sifted)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt (to balance the sweetness)
The Chocolate 'Brigadeiro' Topping
- 1/2 cup Unsweetened Cocoa Powder (high quality cocoa makes a difference)
- 1/2 cup Granulated Sugar
- 1/2 cup Whole Milk
- 2 tablespoons Unsalted Butter
- 2 tablespoons Chocolate Sprinkles (optional, for a traditional finish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Grease a large bundt pan or a 9x13 inch rectangular baking dish with butter and dust lightly with flour, tapping out the excess.
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2
Wash, peel, and slice the carrots into thin rounds. Weighing them is ideal (approx 270g) to ensure the cake isn't too heavy or moist.
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3
In a high-speed blender, combine the sliced carrots, vegetable oil, and eggs. Blend on high for 3-5 minutes until the mixture is completely smooth and bright orange with no visible carrot bits.
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4
Add the granulated sugar to the blender and pulse for 30 seconds until well incorporated with the liquid base.
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5
In a large mixing bowl, sift together the all-purpose flour and salt. This ensures a light, airy crumb.
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6
Pour the bright orange liquid mixture from the blender into the bowl with the dry ingredients. Use a whisk or spatula to gently fold the ingredients together until just combined. Do not overmix!
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7
Gently fold in the baking powder until white streaks disappear.
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8
Pour the batter into the prepared pan. Bake for 40 to 50 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
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9
While the cake cools slightly, prepare the topping. In a small saucepan, combine the cocoa powder, sugar, milk, and butter.
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10
Cook the topping over medium heat, stirring constantly. Bring to a boil and continue stirring for about 5 minutes until the sauce thickens and begins to pull away from the bottom of the pan slightly.
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11
While the cake is still warm (but not hot), pour the chocolate glaze over the top, letting it drip down the sides.
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12
If using sprinkles, add them immediately before the glaze sets. Let the cake sit for 15 minutes to allow the topping to form its signature thin, sugary crust.
💡 Chef's Tips
Always weigh your carrots; too much carrot makes the cake heavy and soggy rather than fluffy. Ensure your eggs are at room temperature to help the batter emulsify better in the blender. Sifting the flour is a non-negotiable step for the traditional Brazilian 'fofinho' (fluffy) texture. Don't over-blend once the flour is added; use a hand whisk for the final mixing stage to avoid a rubbery cake. If the chocolate topping gets too hard before pouring, add a teaspoon of milk and reheat briefly.
🍽️ Serving Suggestions
Serve a thick slice alongside a strong cup of Brazilian pour-over coffee. Pair with a glass of cold milk for a traditional children's afternoon snack. Enjoy at room temperature; the chocolate topping texture is best when not refrigerated. Add a dollop of whipped cream on the side if you want to dress it up for a dinner party dessert. Serve as part of a 'Café Colonial' spread with fresh cheese and tropical fruits.