Bolo De Cenoura Brazilian Carrot Cake Recipes

BRAZILIAN CARROT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350F
• Grease and flour a bundt cake pan (a sheet pan is OK, too, if you don't have a bundt pan.)
• Sift the flour, baking powder and salt into a large bowl and whisk to combine, set aside
• Using a blender, crush the carrots
• Scrape the sides of the blender cup, then add the sugar and blend until creamy
• Scrape the sides of the blender cup, then add the oil and blend until smooth
• Crack the eggs into a small bowl, add the vanilla and whisk until combined
• Pour egg mixture into the blender and pulse (2-3 times) to combine with the carrot cream (do not over mix)
• Pour the carrot cream into the bowl with the dry ingredients and fold until well combined
• Pour into the greased pan and bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
• Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
• Add all ingredients to a small saucepan and bring to a simmer, whisking consistently.
• Pour the sauce over the cake while still warm

BOLO DE CENOURA-BRAZILIAN CARROT CAKE

Steps:

• Preheat the oven to 375.
• In a blender combine eggs, sugar, oil, and carrots. Blend on high until all is combined and is a pureed mixture.
• Combine the blended mixture with the flour in a bowl. Mix in the baking powder.
• Pour batter into a cake pan and bake for about 30 minutes, or until a toothpick comes out dry.
• Meanwhile make the Chocolate Glaze.
• Combine all ingredients in a saucepan and cook over medium heat until it begins to boil, stirring constantly. It should be thick enough to coat the back of a spoon.
• When the cake is done let it cool. Once it is cool to touch, pour the chocolate glaze over it and let it harden a bit.
• Serve and enjoy.

BRAZILIAN CARROT CAKE - BOLO DE CENOURA COM COBERTURA DE CHOCOLATE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Peel the carrots. Grate the carrots with a hand grater or by using the shredding blade attachment of a food processor. Add the vegetable oil and one egg to a food processor or blender with the grated carrots, and process until the mixture is very smooth.
• Transfer the mixture to a large bowl . Whisk in the remaining two eggs , the sugar, the salt and the vanilla. Add the flour and baking powder and stir until just mixed.
• Line 2 12-cup cupcake pans with paper liners. Divide the batter between the pans, filling them to just below the top of the paper liner. (There may not be enough batter to fill all 24 cups).
• Bake cupcakes for about 20 minutes, or until cupcakes have risen and a wooden toothpick inserted into the middle comes out clean.
• Remove from oven and let cupcakes cool on a rack.
• Prepare chocolate glaze: Add the cream, cocoa powder, water, sugar, and salt to a medium saucepan.
• Stir well and bring just to a simmer over medium-low heat. Simmer for about 5 minutes, stirring constantly until mixture becomes very shiny and slightly thickened.
• Remove glaze from heat and let cool for about 5 minutes. Whisk in vanilla.
• To glaze cupcakes: Turn a cooled cupcake upside down and dip the top of the cupcake into the warm glaze, covering the entire top and letting the excess glaze drip off before placing the cupcake back on a rack. The glaze will set as it cools. If the glaze cools off too much so that it's difficult to dip the cupcakes, just rewarm it gently on the stove over low heat.
• Cupcakes will keep in an airtight container for 2-3 days, or for about a week in the refrigerator. Makes 20 to 24 cupcakes.