Description: This Brazilian Carrot Cake, known as Bolo de Cenoura in Portuguese, is a vibrant and incredibly moist cake that defies expectations. It’s not just about carrots; it’s about a harmonious blend of textures and flavors, culminating in a rich, chocolatey drizzle that elevates the humble carrot to new heights of deliciousness. It’s a celebration of simplicity and indulgence, perfect for any occasion, from a casual afternoon tea to a festive gathering.
Why You Will Love This Recipe:
- Unbelievably Moist: The key to this cake’s charm is its exceptional moistness. The blended carrots create a tender crumb that stays fresh for days (if it lasts that long!).
- Simple and Straightforward: No complicated techniques or fancy equipment are required. This recipe is perfect for beginner bakers and seasoned pros alike. The blender does the hard work, creating a smooth batter with minimal effort.
- Chocolatey Indulgence: The velvety cocoa drizzle is the perfect counterpoint to the sweetness of the cake. It’s rich, decadent, and adds a layer of irresistible flavor.
- Kid-Friendly: Kids love the bright color and sweet taste of this cake. It’s a great way to sneak in some vegetables without any complaints!
- Crowd-Pleasing: This cake is a guaranteed hit at parties and potlucks. Its vibrant appearance and delicious taste will impress your guests.
Introduction
Brazilian Carrot Cake isn’t your typical carrot cake. Forget the spices like cinnamon and nutmeg; this version focuses on showcasing the pure, sweet flavor of carrots, enhanced by a simple yet elegant chocolate drizzle. It’s a staple in Brazilian households, often served with a cup of strong coffee in the afternoon.
The secret to its success lies in the blending method. By pureeing the carrots with oil and eggs, you create a smooth, emulsified mixture that results in a remarkably moist and tender cake. The batter is light and airy, rising beautifully in the oven to create a cake with a delicate crumb.
The chocolate drizzle, or cobertura de chocolate, is what truly sets this cake apart. Made with just a few simple ingredients – milk, cocoa powder, and sugar – it’s easy to prepare and adds a touch of decadent indulgence. The drizzle is poured over the warm cake, soaking into every nook and cranny, creating a symphony of flavors and textures that will leave you wanting more.
This recipe is a tribute to the simplicity and warmth of Brazilian cuisine. It’s a cake that evokes memories of family gatherings, laughter, and shared moments. It’s a cake that’s sure to become a beloved favorite in your own home.
Ingredients:
For the Cake:
- 250ml vegetable oil, plus extra for greasing the tin
- 260g plain flour
- 400g caster sugar
- 1 tsp baking powder
- 2 medium carrots (around 250g), peeled and roughly chopped
- 2 large eggs
- 250ml milk
For the Chocolate Drizzle:
- 30g cocoa powder
- 60g caster sugar
- 80 ml milk
Preparation:
Step 1: Prepare the Oven and Tin
Preheat your oven to 180°C (160°C fan/ gas mark 4). While the oven is heating, grease a 20cm springform cake tin with vegetable oil. To prevent the cake from sticking, especially since this is a moist cake, line the base of the tin with a circle of parchment paper. This ensures easy removal after baking.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, and baking powder. Ensure the baking powder is evenly distributed to guarantee a good rise. This step is crucial for creating a light and airy texture in the final cake. Set the bowl aside for later.
Step 3: Blend the Wet Ingredients
This is where the magic happens! In a blender or food processor, combine the oil, peeled and roughly chopped carrots, and eggs. Blend until the mixture is completely smooth. There should be no visible chunks of carrot. This step creates a silky-smooth emulsion that contributes to the cake’s signature moistness. Be patient and blend until the mixture is perfectly homogenous. The finer the carrot particles, the smoother the batter and the more tender the cake will be.
Step 4: Combine Wet and Dry Ingredients
Pour the blended wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently stir until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. The batter should be smooth and free of any large lumps. A few small lumps are fine, but avoid overmixing to eliminate them.
Step 5: Bake the Cake
Pour the batter into the prepared springform cake tin. Gently shake the tin to release any trapped air bubbles and ensure an even distribution of the batter. Bake for 45 minutes to 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking for doneness after 45 minutes. If the skewer comes out with wet batter clinging to it, continue baking for another 5 minutes and check again. Once the cake is done, remove it from the oven and let it cool in the tin for at least 15 minutes before releasing the sides.
Step 6: Prepare the Chocolate Drizzle
While the cake is cooling, prepare the chocolate drizzle. In a small saucepan, combine the cocoa powder, sugar, and milk. Place the saucepan over low heat and stir continuously until the sugar dissolves and the mixture becomes thick and shiny. This should take about 5 minutes. Be careful not to let the mixture boil, as this can cause it to become grainy. The drizzle should be smooth, glossy, and pourable. If it’s too thick, add a splash of milk to thin it out.
Step 7: Drizzle and Absorb
Remove the cooled cake from the tin and carefully remove the parchment paper. Using a serrated knife, level the top of the cake if needed (this is optional, but it makes for a more even distribution of the drizzle). Flip the cake so the bottom becomes the top – this provides a flatter surface for the drizzle to adhere to. Pierce the top of the cake all over with a knife or toothpick. This helps the drizzle to penetrate deeper into the cake, making it even more moist and flavorful. Place the cake on a wire rack set over a tray or large bowl to catch any excess drizzle. Slowly pour the warm chocolate drizzle over the cake in batches, allowing it to soak in between pours. Reuse any drizzle that collects in the tray or bowl to ensure the entire cake is coated. Continue pouring until the cake has absorbed most of the drizzle.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the Brazilian Carrot Cake at room temperature with a cup of strong coffee or tea.
- For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh berries or a dusting of cocoa powder for a beautiful presentation.
- This cake is also delicious served cold, straight from the refrigerator.
- Cut into slices and enjoy as a snack or dessert.
Tips:
- For best results, use fresh, high-quality carrots.
- Don’t overmix the batter, as this can result in a tough cake.
- Be patient when blending the wet ingredients to ensure a smooth mixture.
- Adjust the baking time as needed depending on your oven.
- Let the cake cool completely before drizzling with the chocolate topping.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
45-60 minutes
Total Time:
65-80 minutes
Nutritional Information:
(Estimated, per slice)
Calories: 450 Protein: 5g Sodium: 150mg
Conclusion
Brazilian Carrot Cake is more than just a cake; it’s a celebration of flavor, texture, and simplicity. Its vibrant color, moist crumb, and rich chocolate drizzle make it a truly unforgettable treat. Whether you’re looking for a crowd-pleasing dessert or a comforting snack to enjoy with a cup of coffee, this cake is sure to delight. So, gather your ingredients, preheat your oven, and get ready to experience the sunshine-filled flavors of Brazil!
Questions and Answers:
Q1: Can I use a different type of flour?
A: While plain flour works best for this recipe, you can substitute it with all-purpose flour. However, avoid using self-raising flour, as it may cause the cake to rise too much and then collapse. If you’re using all-purpose flour, you may want to add an extra 1/4 teaspoon of baking powder for a slightly lighter texture. Whole wheat flour is not recommended, as it will make the cake denser and drier.
Q2: Can I reduce the amount of sugar in the recipe?
A: While you can reduce the sugar slightly, keep in mind that sugar contributes to the cake’s moistness and texture. Reducing the sugar too much may result in a drier, less tender cake. If you want to reduce the sugar, start by reducing it by 1/4 cup and see how the cake turns out. You can also try using a natural sweetener like honey or maple syrup, but keep in mind that this will alter the flavor of the cake.
Q3: What if I don’t have a springform cake tin?
A: If you don’t have a springform cake tin, you can use a regular 20cm cake tin. However, be sure to grease the tin well and line the bottom with parchment paper to prevent the cake from sticking. You may also need to run a knife around the edges of the cake to loosen it from the tin before inverting it onto a wire rack. A springform tin makes removal much easier, however.
Q4: Can I add nuts or spices to this cake?
A: While this recipe is designed to highlight the pure flavor of carrots and chocolate, you can certainly add nuts or spices if you like. Chopped walnuts or pecans would be a delicious addition, and a pinch of cinnamon or nutmeg would add a warm, comforting flavor. However, keep in mind that these additions will alter the flavor profile of the cake.
Q5: How long does this cake last?
A: Brazilian Carrot Cake stays remarkably moist for several days. Store it in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake, but it may become slightly drier. If you refrigerate the cake, let it come to room temperature before serving. The chocolate glaze helps to keep the cake moist, so don’t skip it! Freezing is not recommended, as it can alter the texture of the cake.