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Brazilian Carrot Cake -Bolo De Cenoura Cover Image

Vanilla Glaze Brazilian Carrot Cake -Bolo de Cenoura

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Our Brazilian Carrot Cake, also known as “Bolo de Cenoura” is seriously amazing and unlike any carrot cake you’ve had before. Trust me, it’s incredibly delicious, super easy to make, and wonderfully simple. Imagine a cake that’s soft, moist, and the cherry on top? It’s topped with a delicious vanilla glaze!
Course Desserts
Cuisine Brazilian
Keyword Bolo de Cenoura, Brazilian Carrot Cake, Brazilian Carrot Cake Recipe, Vanilla Glaze, Vanilla Glaze Brazilian Carrot Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Camila Rojas

Equipment

  • Blender
  • Electric mixer

Ingredients

CARROT CAKE:

  • ½ cup of vegetable oil.
  • 4 eggs.
  • 3 medium carrots {grated}
  • 2 cups of sugar
  • 2 ½ cups of flour
  • 1 tbsp of baking powder
  • 1 tsp of cinnamon.
  • 1 cup of crushed walnuts* optional

GLAZE

  • 4 oz {120 gm.} cup cream cheese at room temperature
  • ½ cup of Powder Sugar
  • 2 tsp of vanilla extract.
  • 3-4 tbsp of whole milk
  • 1/8 tsp of salt {pinch}

Instructions

THE CAKE

  • Preheat the oven to 350 °F – 180 °C/Gas 4/fan 16 °C and grease your cake pan.
  • Separate the egg whites from the egg yolks.
  • Mix in a blender the oil, sugar, 3/4 of the carrot, and the yolks. Set aside.
  • In an electric mixer with the whisk attachment, beat the egg whites in a big bowl until it forms hard peaks.
  • Stop the mixer and start pouring the carrot mixture in and mix slowly with a rubber spatula.
  • Add in the flour with the baking powder and cinnamon and mix until fully combined.
  • Now pour the batter into a cake pan I used a bread pan, but you can use any cake pan you like.
  • Bake for 30-40 minutes until it feels firm and springy when you press it in the center or until a toothpick stuck in the middle comes out almost clean, with just a few crumbs clinging to it.
  • Remove from the oven and place in a cooling rack near it, so the temperature doesn’t change too abruptly. Avoid placing it in a cold spot to cool or the cake may sink.
  • Let it cool in the pan for a few minutes, and carefully unmold it while still warm.
  • Wait until they are completely cool to add the glaze or it will melt away.

VANILLA GLAZE

  • With a stand mixer and a whisk attachment, whip the cream cheese over medium-high speed for 5 minutes or until light and fluffy.
  • Scrap the bowl at least one time during those 5 minutes.
  • Add the powdered sugar little by little on slow speed until combined and add the vanilla and milk scraping the bowl once.
  • Whip it again at low-medium speed for 2 more minutes. The mixture should be smooth.
  • Add more milk if it’s too thick.
  • Pour the glaze over the cake and let it sit for about 30 minutes
  • Decorate as you like, serve and enjoy!