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    Home » recipes » baking

    By Amanda Smyth 5 Comments

    Bolo de Cenoura (Crazy Brazilian Carrot Cake)

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    Brazil has been trying to send me a message these past weeks.

    First the Japoticabas fruited across the road, then my mate Claudia sent me a photo of her Aunt’s tree in Rio. The Japoticabas, or Brazilian Cherry, is a plant like I've never seen - the berries form on the trunk. Wacky Brazilian fruit.Jabuticabeira

    Then my clever sister-in-law Erin was selected as the head physio for the Hockeyroos (Australia's female hockey team). So she’s off to the Olympics in Rio next year.

    Then I came across a cake called Bolo de Cenoura. It’s a Brazilian carrot cake with chocolate icing. I know, it's an unlikely pairing, but wouldn’t you know it? Those wacky Brazilians are onto something.

    Bearhands declared it the best cake in the world and it’s so easy to make I’ve rolled out a few over the past couple of weeks. It’s dairy-free (without the icing) so I even one for my mother-in-law’s birthday.
    how to make Bolo de Cenoura

    Bolo de Cenoura

    Ingredients

    For the cake

    400g carrots, peeled and chopped
    4 eggs
    1 cup oil (I’ve tried vegetable oil and coconut oil. I preferred the vegetable oil)
    1 ½ cups sugar
    2 cups self raising flour
    1 tbs baking powder

    For the icing
    2 tbs butter
    1 cup sugar
    1 cup instant hot chocolate powder
    ¾ cup milk

    Directions

    Preheat oven to 180 C.  Prepare a cake tin.

    Place the carrots, eggs, and oil in a blender. Process until carrots are finely chopped. Add the sugar and process to combine. Then add the flour and baking powder; and mix until well blended.

    Pour the batter into the prepared baking dish - at this point it will look like a massive orange smoothie.

    Bake at 180C for about 40 minutes.

    Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top. It won't sit on the top but that's OK. It's supposed to soak into the cake - producing a delicious pudding-type texture.

    Bolo de Cenoura - Brazilian Carrot Cake with Chocolate Icing

    have you ever tried jaboticaba?
    Share26
    Pin244
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    Share26
    Pin244
    270 Shares
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    Reader Interactions

    Comments

    1. Lauren @ Create Bake Make says

      December 04, 2015 at 6:57 am

      I think the universe was certainly trying to tell you something - and I'm so glad they did! This looks great and I love how easy it is. Thanks for linking up with us this week for Fabulous Foodie Fridays, I hope you have a great weekend 🙂

      Reply
      • Amanda Smyth says

        December 04, 2015 at 12:25 pm

        You too mate. xx

        Reply
    2. Sydney, Kids, Food + Travel says

      December 04, 2015 at 11:08 am

      Oh that sounds good... it's a pudding type of cake and I'd love to scoff it hot. Slurp. And could almost convince myself it's the healthy alternative. Thank you!

      Reply
      • Amanda Smyth says

        December 04, 2015 at 12:25 pm

        Whatever you need to tell yourself Seana, that's my motto! 😉

        Reply
    3. bakeplaysmile says

      December 05, 2015 at 7:38 am

      Wow!!! You must be so proud of your sister!!! And yep, I can totally see how that flavoured cake would work. Yum. I love finding yummy new cake recipes to try - thank you!

      Reply

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