Snack · 60 min · brazilian

Bolo de Cenoura com Chocolate (Carrot-Chocolate Cake)

Carrots does the heavy lifting here, with eggs rounding it out. A Brazilian snack that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 Carrots
• 3 Eggs
• 1 cup Vegetable oil
• 2 cups Sugar
• 2.5 cups Flour
• 1 tbsp Baking powder
• 7 oz Chocolate
• 2 tbsp Butter
• 0.25 cup Milk

Steps

1. Blend the chopped carrots, eggs, oil, and sugar until completely smooth and vivid orange — the blender does the work of grating here, and the crumb stays impossibly moist.
2. Whisk the flour and baking powder together, then fold in the carrot mixture just until combined. Overmixing makes a tough cake.
3. Pour into a greased tube or Bundt pan and bake at 350°F for 40 to 45 minutes, until a tester comes out clean and the top springs back.
4. For the brigadeiro-style glaze, melt the chocolate with the butter and milk, stirring until glossy and pourable.
5. Pour the warm glaze over the cooled cake, letting it drip down the sides in thick rivulets.
6. Slice and serve at room temperature. The combination of sunny carrot cake and dark chocolate glaze is pure Brazilian childhood.

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