Carrot Cake, the beloved Brazilian carrot cake, transcends dessert. It’s a taste of home, a centerpiece at celebrations, and a familiar treat for coffee breaks and afternoon pick-me-ups. Unlike some carrot cakes you may know, Carrot Cake is a revelation. Forget the dense, overly sweet versions; this cake is a symphony of flavors and textures. Imagine a moist, melt-in-your-mouth crumb bursting with carrot flavor, balanced perfectly by a light, airy frosting.
The secret to Bolo de Cenoura’s magic lies in its simplicity. A few key ingredients, combined with a straightforward preparation method, create a cake that’s both impressive and achievable for bakers of all levels. So next time you’re craving a delicious and heartwarming dessert, look no further than Bolo de Cenoura. It’s a true Brazilian treasure waiting to be discovered.
Ingredients:
- 4 eggs
- 300 g (10.5 oz) sugar
- 200 ml (7 fl oz) oil
- 300 g (10.5 oz) raw carrots, peeled
- 250 g (8.8 oz) all-purpose flour
- 15 g (0.5 oz) baking powder
Instructions:
- In a blender, blend the eggs, oil, carrots, and sugar until smooth.
- Pour the mixture into a bowl and add the sifted flour.
- Finally, gently mix in the baking powder.
- Grease and flour a 25 cm (10 inch) diameter by 10 cm (4 inch) height cake pan with a center hole.
- Bake in a preheated oven at 160 °C (325 °F) to 180 °C (350 °F) for 40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Chocolate Frosting:
- In a saucepan, combine 150g (5.3 oz) sugar, 50g (1.8 oz) cocoa or chocolate powder, 50 ml (1.7 fl oz) milk, and 20g (0.7 oz) butter.
- Mix until well combined and bring to a boil.
- Once boiling, reduce heat and simmer for 1 minute.
- Pour the chocolate frosting over the cake and let cool completely before serving.
