Gluten-Free Bolo de Cenoura (Brazilian Carrot Cake)
Indulge in the rich tradition of Brazilian baking with this delightful Gluten-Free Bolo de Cenoura, a vibrant carrot cake that brings together wholesome ingredients and decadent flavor. Made with fresh carrots, gluten-free all-purpose flour, and a luscious chocolate glaze, this recipe transforms a beloved classic into a gluten-free treat everyone can enjoy. The smooth carrot batter is blended to perfection, creating a moist and tender cake with an irresistible golden hue. Topped with a silky glaze of cocoa, butter, and milk, this Brazilian favorite strikes the perfect balance between earthy sweetness and indulgent chocolate richness. Ideal for celebrations or everyday treats, this cake is not only simple to make but also naturally gluten-free, making it perfect for those with dietary restrictions. Ready in about an hour and serving up to eight, this Gluten-Free Bolo de Cenoura will brighten any table and delight every palate! Keywords: gluten-free carrot cake, Brazilian Bolo de Cenoura, chocolate glaze, gluten-free baking recipes, easy carrot cake recipe.
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Recipe Information
Ingredients
- 300 grams carrots
- 200 grams gluten-free all-purpose flour
- 200 grams sugar
- 120 milliliters vegetable oil
- 3 large eggs
- 10 grams baking powder
- 1 pinch salt
- 30 grams unsweetened cocoa powder
- 2 tablespoons sugar (for the glaze)
- 4 tablespoons milk
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 180°C (350°F). Grease a bundt cake pan with oil and dust with a bit of gluten-free flour.
Peel and chop the carrots into small pieces.
In a blender, combine the chopped carrots, vegetable oil, and eggs. Blend until smooth and well combined.
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
Pour the carrot mixture from the blender into the dry ingredients and stir until just combined.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for approximately 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the chocolate glaze. In a small saucepan, combine cocoa powder, sugar, milk, and butter. Place over low heat and stir until the mixture is smooth and slightly thickened.
Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
When the cake is cooled, drizzle the chocolate glaze over the top, allowing it to run down the sides.
Slice and serve the cake. Enjoy your Gluten-Free Bolo de Cenoura!
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 456.3 g | 166% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 243.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1726 mg | 37% | |
*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.
