Dairy-Free Bolo de Cenoura (Brazilian Carrot Cake)
Indulge in the irresistible charm of Dairy-Free Bolo de Cenoura, a classic Brazilian carrot cake with a delightful twist! This moist and tender cake is packed with the natural sweetness of fresh carrots, brought to life with a blend of simple pantry staples like all-purpose flour, vegetable oil, and granulated sugar—all blended seamlessly for a velvety texture. Topped with a luscious dairy-free chocolate glaze made from unsweetened cocoa powder, almond milk, and coconut oil, this cake is a rich and decadent treat that's entirely plant-based. Perfect for those seeking a dairy-free dessert that doesn't compromise on flavor, this crowd-pleasing recipe is easy to make and ready in just an hour. Whether you're serving it at a special gathering or enjoying a slice with your afternoon coffee, this Brazilian carrot cake will quickly become a favorite staple in your kitchen!
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Recipe Information
Ingredients
- 3 medium, peeled and chopped carrots
- 3 units large eggs
- 0.75 cup vegetable oil
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup unsweetened cocoa powder
- 0.75 cup granulated sugar (for glaze)
- 0.33 cup unsweetened almond milk
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a round cake pan.
In a blender, combine the chopped carrots, eggs, and vegetable oil. Blend until you have a smooth mixture.
In a large mixing bowl, mix together the sugar, flour, baking powder, and salt.
Pour the carrot mixture from the blender into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the chocolate glaze. In a small saucepan over medium heat, combine the cocoa powder, sugar, almond milk, and coconut oil.
Stir constantly until the mixture comes to a gentle boil and the sugar is completely dissolved. Remove from heat and stir in the vanilla extract.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes.
Pour the warm chocolate glaze over the cake, spreading evenly with a spatula to cover the entire surface.
Allow the cake to cool completely at room temperature, then slice and serve.
Nutrition Facts
Calories |
4283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.7 g | 271% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 101.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 599.5 g | 218% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 361.6 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 395 mg | 30% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2043 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
