Bolo de Cenoura com Cobertura de Chocolate

Bolo de cenoura is Brazil's most beloved everyday cake — a vividly orange, incredibly moist carrot cake made by blending raw carrots directly into the batter, giving it a smooth, almost pudding-like crumb. Nothing like its American cousin, the Brazilian version is topped with a poured chocolate glaze called cobertura brigadeiro rather than cream cheese frosting, a combination that Brazilians hold as near-sacred.

Serves: 8

Ingredients

Cake

• 3 medium carrots (about 300g / 10.5 oz), peeled and roughly chopped
• 3 eggs
• 240ml (1 cup) neutral oil
• 300g (1.5 cups) sugar
• 240g (2 cups) plain flour
• 1 tbsp (12g) baking powder
• Pinch of salt
• Butter and flour for the pan

Chocolate Glaze

• 4 tbsp (60g) unsalted butter
• 4 tbsp (40g) unsweetened cocoa powder
• 120ml (1/2 cup) whole milk
• 4 tbsp (50g) sugar

Instructions

1. Preheat oven to 180°C (350°F). Butter and flour a 25cm (10-inch) round or rectangular baking pan.
2. Blend chopped carrots, eggs, and oil in a blender until completely smooth, about 1 minute.
3. Pour the carrot mixture into a large bowl. Add sugar and mix. Sift in flour, baking powder, and salt; fold gently until just combined — do not overmix.
4. Pour into the prepared pan and bake 35–40 minutes until a skewer comes out clean. Cool 10 minutes in the pan, then turn out onto a rack.
5. For the glaze: combine all glaze ingredients in a small saucepan over medium heat, stirring constantly until the mixture thickens slightly and pulls away from the sides, about 5–8 minutes.
6. While the cake is still slightly warm, pour the hot glaze over the top and let it drip down the sides. Allow to set 15 minutes before slicing.

Cook's Notes: The blender method is non-negotiable for Brazilian bolo de cenoura — it produces the characteristic ultra-smooth, moist crumb. The cake keeps well covered at room temperature for 2–3 days.