Bolo de Cenoura

The maestros from Hotel das Cataratas have shared their recipe for Bolo de Cenoura—perfect for those wanting to try out some festive baking. This cake is a firm favourite in Brazil thanks to its light and fluffy texture, a result of blending the carrots into the mixture. With its sweet, earthy flavour and vibrant colour, read on for this indulgent carrot cake recipe.



  • 250g (9 oz) chopped carrots
  • 150ml (⅔ cup) oil
  • 4 eggs
  • 230g (8 oz) wheat flour
  • 5 ½ tsp yeast
  • 210g (7 ½ oz) sugar
  • 30g (1 oz) grated coconut


  • 1kg (35 oz) cream cheese
  • Zest of 2 lemons
  • 250g (9 oz) icing sugar
  • Blackberries and physalis, to decorate


  • Beat the carrots, oil and eggs together in a blender.
  • Mix the dry ingredients together in a bowl, then add in the wet mixture gradually with a whisk.
  • Pour the mixture into a greased pan and bake for 45 minutes at 180C/gas mark 4.
  • While the cake cools, make your icing. Mix together all the ingredients for the icing and pipe onto the cooled cake. Decorate with fresh fruit: we suggest blackberries and physalis.
  • Bom proveito!

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