Danielle Noce's Brazilian Carrot Cake (Bolo de Cenoura)
This is a cozy, remarkably easy Bundt cake that's made in homes across Brazil—technically carrot, but acts more like pound, dressed unstintingly with streaks of gooey chocolate ganache. It also happens to be naturally tinted perfectly for Halloween (though I hope you will eat it year-round, for both dessert and breakfast). Recipe translated and adapted from I Could Kill for Dessert.
This is a cozy, remarkably easy Bundt cake that's made in homes across Brazil—technically carrot, but acts more like pound, dressed unstintingly with streaks of gooey chocolate ganache. It also happens to be naturally tinted perfectly for Halloween (though I hope you will eat it year-round, for both dessert and breakfast). Recipe translated and adapted from I Could Kill for Dessert.
- 1 1/2 teaspoons baking powder
- 3 large eggs
- 1 teaspoon honey
- 1 teaspoon fine sea salt
- 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about
- 3/4 cup + 1 tablespoon (200ml) neutral oil like grapeseed
- 1 3/4 cups (360g) sugar
- 1 3/4 cups + 2 tablespoons (240g) all-purpose flour
- 6 ounces (170g) bittersweet chocolate roughly chopped (1 cup)
- 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slice
- Carbohydrate 0.923958331953306 g
- Cholesterol 106.158333332505 mg
- Fat 2.57483333315108 g
- Fiber 0.000588541674494954 g
- Protein 3.48377864514638 g
- Saturated Fat 0.83069166655317 g
- Serving Size 1 1 Serving (50g)
- Sodium 239.520520811568 mg
- Sugar 0.923369790278811 g
- Trans Fat 0.42134374999068 g
- Calories 41 calories
Step-by-step
- Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
- To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth.
- Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
- Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
- To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
- Spoon the glaze over the cake and leave it to set a bit before slicing and serving.
- Store leftovers airtight at room temperature. If you don’t have a domed container and you don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.
Danielle Noce's Brazilian Carrot Cake: A Slice of Home
As a busy professional, finding time to bake can feel like a luxury. But sometimes, the simplest pleasures are the most rewarding. That's where this Brazilian Carrot Cake, or Bolo de Cenoura, comes in. It's a recipe that's been passed down through generations, a comforting tradition in Brazilian homes, and surprisingly easy to make even on a hectic weeknight.
What sets this cake apart isn't just its delicious taste, but its incredible versatility. It's more than just a dessert; it's a breakfast treat, a perfect afternoon snack, or the star of any celebratory gathering. The moist, subtly spiced carrot cake is beautifully complemented by a rich chocolate ganache, creating a flavor combination that's both unexpected and utterly delightful. The vibrant orange hue of the cake makes it visually appealing, perfect for any occasion, from a casual weeknight dessert to a festive holiday gathering. I've always loved how food can transport you – one bite of this cake, and I'm instantly reminded of cozy afternoons spent with family in Brazil.
The beauty of this recipe lies in its simplicity. There's no need for fancy ingredients or complicated techniques. The ingredients are readily available, and the process is straightforward, requiring minimal effort. This is a recipe that even novice bakers can master, guaranteeing a delicious result every time. The forgiving nature of the recipe allows for slight variations, so feel free to experiment with different types of chocolate or even add some nuts for extra texture. It's a cake that readily lends itself to personalization, making it a truly special creation.
Beyond its ease of preparation, the Bolo de Cenoura also offers a comforting sense of connection to my heritage. It's a taste of home, a reminder of simpler times and family gatherings. Sharing this cake with friends and colleagues is a way for me to share a piece of my culture and create new memories. It's amazing how a simple cake can bridge cultures and create a sense of belonging.
This recipe is more than just a set of instructions; it's a story waiting to be told. It's a tale of family traditions, of shared moments, and of the joy found in creating something delicious from simple ingredients. It’s about embracing imperfection, savoring the process, and most importantly, enjoying the fruits of your labor – a moist, delicious slice of Brazilian sunshine.
So, whether you're a seasoned baker or just starting out, I encourage you to try this recipe. It's a guaranteed crowd-pleaser that's sure to become a favorite in your home. And who knows, maybe it'll become a treasured family tradition for you, too. The warmth and the deliciousness are infectious, and I promise, you won't regret making this delightful carrot cake. The memories you create while baking it will be as sweet as the cake itself.
The rich, decadent chocolate ganache perfectly complements the moist cake, creating a symphony of flavors that will leave you wanting more. The slight spice of the cake, combined with the intense sweetness of the ganache, is the perfect balance of contrasting tastes and textures. It’s a truly unforgettable culinary experience. I often find myself making this cake as a small gesture of care for friends and family. The simple act of sharing something you’ve made with your own hands fosters connection and shows love in a tangible way. Whether it’s a birthday, a small gathering, or simply a Tuesday, this cake adds a touch of magic to everyday life.
