Bolo de Cenoura

This Brazilian carrot cake is soft, bright, and tender, with a fine crumb from blended fresh carrot and oil. A shiny, fudgy chocolate icing poured over the top makes it rich, nostalgic, and irresistibly comforting.

Nutrition · per serving

1057kcal

18gProtein

132gCarbs

52gFat

5gFiber

2 servings

Ingredients

15 items

Cake batter

carrot, peeled and chopped120 g

eggs2 medium

neutral oil60 ml

caster sugar100 g

plain flour120 g

baking powder6 g

fine salt1 pinch

unsalted butter, for greasing5 g

plain flour, for dusting tin5 g

Chocolate icing

sweetened condensed milk100 g

unsalted butter15 g

unsweetened cocoa powder12 g

whole milk20 ml

dark chocolate, finely chopped20 g

chocolate sprinkles10 g

Tips

•For the most authentic texture, blend the wet ingredients very smoothly before adding the flour.
•If your carrots are very watery, pat them dry after chopping so the batter does not become too loose.
•This cake is excellent with coffee, and the icing can also be served slightly softer for a more classic home-style finish.

Steps

1
Preheat the oven to 180°C. Grease a small 15 cm round cake tin with the unsalted butter, then dust lightly with the plain flour, tapping out the excess. This helps the cake release cleanly.
5 g unsalted butter, for greasing5 g plain flour, for dusting tin
2
Blend the carrot, eggs, neutral oil, and caster sugar until completely smooth, about 1 minute. The smoother this mixture is, the more even and tender the crumb will be.
120 g carrot, peeled and chopped2 medium eggs60 ml neutral oil100 g caster sugar
3
In a bowl, whisk together the plain flour, baking powder, and fine salt. Pour in the blended carrot mixture and fold just until no dry patches remain. Do not overmix or the cake can turn dense.
120 g plain flour6 g baking powder1 pinch fine salt120 g carrot, peeled and chopped2 medium eggs60 ml neutral oil100 g caster sugar
4
Pour the batter into the prepared tin and bake for 25-28 minutes, until the cake is golden, springy in the centre, and a skewer inserted in the middle comes out clean or with a few moist crumbs.
5
While the cake bakes, make the icing. In a small saucepan, combine the sweetened condensed milk, unsalted butter, unsweetened cocoa powder, whole milk, and dark chocolate. Cook over low heat, stirring constantly, until glossy and thick enough to leave the bottom of the pan visible for 1-2 seconds when you drag the spatula through it, about 5-7 minutes.
100 g sweetened condensed milk15 g unsalted butter12 g unsweetened cocoa powder20 ml whole milk20 g dark chocolate, finely chopped
6
Let the cake cool in the tin for 5 minutes, then turn it out onto a rack or plate. Rest for another 5 minutes so the icing does not melt completely off the top.
7
Spoon the warm chocolate icing over the cake, letting it drip naturally over the sides. Finish with the chocolate sprinkles and serve slightly warm or at room temperature.
10 g chocolate sprinkles

Origin & History

Bolo de cenoura is a beloved Brazilian home-baked cake, distinct from many European carrot cakes because it uses blended carrot in the batter rather than grated carrot and usually contains no spices or nuts. It is especially famous topped with a glossy chocolate icing, a classic combination found in bakeries, lunchboxes, and family kitchens across Brazil.

brazilian cake carrot chocolate beginner baking classic

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Steps

Preheat the oven to 180°C. Grease a small 15 cm round cake tin with the unsalted butter, then dust lightly with the plain flour, tapping out the excess. This helps the cake release cleanly.

5 g unsalted butter, for greasing5 g plain flour, for dusting tin

Blend the carrot, eggs, neutral oil, and caster sugar until completely smooth, about 1 minute. The smoother this mixture is, the more even and tender the crumb will be.

120 g carrot, peeled and chopped2 medium eggs60 ml neutral oil100 g caster sugar

In a bowl, whisk together the plain flour, baking powder, and fine salt. Pour in the blended carrot mixture and fold just until no dry patches remain. Do not overmix or the cake can turn dense.

120 g plain flour6 g baking powder1 pinch fine salt120 g carrot, peeled and chopped2 medium eggs60 ml neutral oil100 g caster sugar

Pour the batter into the prepared tin and bake for 25-28 minutes, until the cake is golden, springy in the centre, and a skewer inserted in the middle comes out clean or with a few moist crumbs.

While the cake bakes, make the icing. In a small saucepan, combine the sweetened condensed milk, unsalted butter, unsweetened cocoa powder, whole milk, and dark chocolate. Cook over low heat, stirring constantly, until glossy and thick enough to leave the bottom of the pan visible for 1-2 seconds when you drag the spatula through it, about 5-7 minutes.

100 g sweetened condensed milk15 g unsalted butter12 g unsweetened cocoa powder20 ml whole milk20 g dark chocolate, finely chopped

Let the cake cool in the tin for 5 minutes, then turn it out onto a rack or plate. Rest for another 5 minutes so the icing does not melt completely off the top.

Spoon the warm chocolate icing over the cake, letting it drip naturally over the sides. Finish with the chocolate sprinkles and serve slightly warm or at room temperature.

10 g chocolate sprinkles

Origin & History