BRAZILIAN CARROT CAKE RECIPE
Recipe
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.
Ingredients
CAKE
- 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
ICING
- 1kg (35 oz) cream cheese
- Zest of 2 lemons
- 250g (9 oz) icing sugar
- Blackberries and physalis, to decorate
Method
- 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!