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If you’re looking for cinnamon and spice with a thick layer of cream cheese frosting, this recipe is not for you. But! If you want to try a completely different take on carrot cake, then keep reading! This Brazilian Carrot Cake, or “Bolo de Cenoura,” is subtly sweet, super moist, and has the most incredible caramel-y chocolate topping called brigadeiro. It’s certainly not what we’re used to here in the states, but you just might fall in love with this South American version.
Aside from the spices, one of the main differences in this recipe is that the carrots are blended into the batter, rather than shredded. They add a bright pop of color and a slightly earthy flavor. Most of the batter comes together right in your blender (or food processor), then the flour and baking powder and gently mixed in. Pour into a greased bundt pan and pop it in the oven for about 40 minutes.
Now, onto the best part of the cake: the brigadeiro topping! It takes a delightful cake and turns it into something totally indulgent. The topping comes together on the stovetop by combining chocolate, a can of sweetened condensed milk, butter, and heavy cream. Once the mixture is nice and thick, pour it over the cooled cake. Then it’s time to admire your masterpiece and dig in! Hope you enjoy this Brazilian treat as much as we do.
Brazilian Carrot Cake
Watch How It's Made
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Ingredients
- 300 grams carrots, peeled and roughly chopped (~ 2 cups)
- 3 eggs
- 1 3/4 cups sugar
- ½ cup butter, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Topping
- 3 oz bittersweet chocolate, chopped
- 1 (14 oz) can sweet condensed milk
- 2 tablespoons butter
- 1/3 cup heavy cream
Preparation
- Preheat oven to 350 degrees F and thoroughly grease a 10-inch bundt pan, then set aside.
- In a blender or food processor, add carrots, eggs, sugar, oil, butter, vanilla, and salt. Blend until fully pureed.
- Transfer the carrot mixture to a large mixing bowl, then add flour and baking powder. Gentle mix until just combined.
- Transfer the cake batter to the prepared bundt pan and bake for 40-45 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool for about 12 minutes then invert onto a serving plate. Let cake continue to cool as you prepare the topping.
- Topping: In a small saucepan, add chocolate, sweetened condensed milk, and butter. Cook over medium heat, whisking constantly. Cook for 8-10 minutes or until the mixture has thickened.
- Once thickened, add heavy cream and stir until fully incorporated.
- Pour topping over the cooled cake. Allow cake to set for at least 10 minutes before serving.
Recipe adapted from Oliviascuisine.com