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Bolo de Cenoura with brigadeiro glaze and chocolate sprinkles, surrounded by carrots and herbs
Chef Emilia

Brazilian Carrot Cake with Brigadeiro Frosting

This Brazilian carrot cake (Bolo de Cenoura) is soft, golden, and smooth thanks to blended carrots, and topped with a glossy, chocolate brigadeiro glaze. A nostalgic dessert that’s simple yet impressive.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Brazilian
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g peeled carrots, chopped
  • 3 large eggs, at room temperature
  • 1 3/4 cups granulated sugar
  • 1 cup vegetable oil
  • 1 pinch salt
  • 2 cups all-purpose flour, sifted
  • 1 tbsp baking powder, sifted
  • 3 oz bittersweet chocolate, finely chopped
  • 1 can (14 oz) sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • to taste chocolate sprinkles, optional

Equipment

  • blender
  • mixing bowl
  • 10-inch bundt pan
  • saucepan
  • Rubber spatula
  • Wire rack
  • oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and dust it with flour.
  2. Blend carrots, eggs, sugar, oil, and salt in a blender until smooth and creamy.
  3. Pour blended mixture into a bowl. Gently stir in sifted flour and baking powder until fully combined without overmixing.
  4. Transfer batter into the prepared bundt pan. Tap to level, then bake for about 50 minutes. Use a toothpick to check doneness.
  5. Let the cake cool in the pan for 10 minutes, then loosen edges and invert onto a wire rack to cool completely.
  6. In a saucepan over low heat, melt chocolate with condensed milk and butter. Stir constantly for about 10 minutes until it thickens.
  7. Add cream to the thickened mixture and stir until glossy and smooth.
  8. Place cake on a serving plate. Pour warm brigadeiro glaze over the top and let it cascade naturally. Add sprinkles if desired.

Notes

Sift your flour and weigh your carrots for perfect texture. Avoid overmixing the batter, and let the cake cool fully before pouring the glaze. For a twist, try orange zest, coconut flakes, or coffee-infused frosting.