Brazilian Carrot Cake | Bolo de Cenoura
So moist and fluffy, this Brazilian Carrot Cake is to die for! It's really simple and quick to make, and my oh my is it absolutely delicious!!
Equipment
- Blender
- 23cm diameter cake mould
Ingredients
For the cake
- 300 gr carrots
- 250 ml vegetable or sunflower oil
- 4 eggs
- 320 gr sugar
- 250 gr flour (all purpose)
- 1 tbsp baking powder (or around one sachet)
- 1 pinch salt
For the chocolate icing
- 40 gr chocolate powder
- 55 gr sugar
- 1 tbsp butter
- 65 ml water
Instructions
Cake
- Preheat your oven at 180°C.
- Butter your cake mould and dust flour all over. Set aside.
- In a blender, add the peeled and chopped carrots, the sugar, the oil and the eggs. Mix until completely liquid (can take a couple of minutes).
- Pour the liquid mixture in a bowl.
- Sift the flower and slowly add it to the mixture. Add the baking powder and salt. Mix until all combined.
- Pour the mixture in your cake mould. Bake at 180°C for around 40 minutes, or until a knife comes out clean. Let it cool down for 15 minutes before unmoulding and cooling completely.
Chocolate Icing
- In a saucepan, add the chocolate powder, the sugar, the butter and the water.
- Mix continuously until it starts boiling. Continue mixing until you can see the bottom of the saucepan for a couple of seconds when running your spatula at the bottom of it.
- Pour over your cake and level it with a spatula.
- Bon appétit! Ideal with a nice hot cup of coffee!