Bolo de CenouraCarrot Cake

Blender Carrot Cake under Chocolate Ganache, Brazil's Default Cake.

• 12 slices
• Prep 15 mins
• Cook 40 mins
• Nacional

This is the cake that appears when someone announces they are coming over: whole carrots blended into the batter — no grating, no spice, no cream cheese — crowned with a pour of warm chocolate. It is the texture of Brazilian childhood, afternoon coffee, and every school fundraiser.

Ingredients

Cake

• •3 medium carrots (about 250 g), chopped
• •3 eggs
• •200 ml neutral oil
• •300 g sugar
• •280 g all-purpose flour
• •1 tbsp baking powder
• •1 pinch fine sea salt

Chocolate topping

• •3 tbsp cocoa powder
• •3 tbsp sugar
• •1 tbsp unsalted butter
• •100 ml whole milk

Method

1. Blend the wetBlend the carrots, eggs, oil, and sugar until completely smooth, about 2 minutes — no flecks of carrot should remain.
2. Mix the dryIn a large bowl, whisk the flour, salt, and baking powder. Pour in the carrot blend and fold just until smooth.
3. BakePour into a greased and floured 24 cm ring pan and bake at 180°C for 35 to 40 minutes, until a skewer comes out clean.
4. Make the toppingWhile the cake bakes, simmer the cocoa, sugar, butter, and milk for 3 minutes until slightly thickened and glossy.
5. Flood the cakeCool the cake 10 minutes in the pan, invert onto a plate, and pour the warm chocolate over the top, letting it run down the sides.

Questions