Brazilian Carrot Cake—known locally as bolo de cenoura—is a beloved dessert that puts a twist on the traditional carrot cake. Rather than grated carrots, the carrots are blended into a smooth, vibrant orange batter, delivering a moist, tender crumb. It’s topped with a glossy brigadeiro-style chocolate glaze that’s fudgy, sweet, and irresistibly glossy. This cake is popular year-round in Brazil as an everyday snack or treat, often served with coffee. Its simplicity, rich color, and contrasting textures have helped it gain popularity internationally among both home bakers and dessert lovers.

Ingredients (makes 12 servings):

• Cake:
  
  

  • 2 cups chopped raw carrots (about 10 oz)
    
    

  • 3 large eggs
    
    

  • 1 cup vegetable oil
    
    

  • 1¾ cups granulated sugar
    
    

  • 2 cups all-purpose flour
    
    

  • 1 tbsp baking powder
    
    

  • ¼ tsp salt
    
    

• Chocolate Glaze:
  
  

  • ½ cup semi‑sweet chocolate chips (or 3 tbsp cocoa powder)
    
    

  • 3 tbsp butter
    
    

  • 1 tbsp corn syrup (or honey/agave)
    
    

  • 2–3 tbsp milk (optional, to thin glaze)
    
    

Directions:

1. Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan or Bundt pan.
   
   

2. In a blender, combine carrots, eggs, and oil; blend until completely smooth (~60–90 sec).
   
   

3. Add sugar and pulse to combine.
   
   

4. In a large bowl, whisk together flour, baking powder, and salt.
   
   

5. Pour blended mixture into dry ingredients; gently fold until just combined (avoid overmixing).
   
   

6. Transfer batter to prepared pan and bake for 30–40 min, or until a toothpick shows moist crumbs.
   
   

7. Cool cake for ~15 minutes in the pan before glazing.
   
   

8. To make glaze: melt chocolate chips (or cocoa), butter, and corn syrup over a double boiler; stir in milk as needed. 

9. Pour glaze over warm cake and let set before slicing
   
   

Nutritional Information (per 1/12 slice):

• Calories: ~330 kcal
  
  

• Carbohydrates: ~40 g
  
  

• Fat: ~19 g
  
  

• Protein: ~3 g
  
  

• Sugar: ~27 g
  
  

• Vit A: ~2,800 IU (from carrots)