Low Fat Bolo de Cenoura (Brazilian Carrot Cake)
Delight in the wholesome goodness of *Low Fat Bolo de Cenoura*, a light and delicious twist on the beloved Brazilian carrot cake! This recipe transforms grated carrots into a moist and tender cake, integrating nutrient-packed ingredients like plain yogurt and canola oil for a lower-fat alternative to traditional versions. Sweetened with just the right amount of granulated sugar and topped with a guilt-free cocoa drizzle or a dusting of powdered sugar, this healthier dessert still delivers the rich, comforting flavors you crave. Perfectly baked to golden perfection in under an hour, this cake is ideal for sharing at gatherings or enjoying as a go-to snack. Plus, it’s easy to prepare with simple techniques, making it a must-try for anyone looking for a lighter yet indulgent treat. Keywords: low fat carrot cake, Brazilian bolo de cenoura, healthy dessert recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams carrots, peeled and grated
- 3 whole large eggs
- 100 grams plain yogurt
- 50 milliliters canola oil
- 150 grams granulated sugar
- 200 grams all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a bundt pan or a 9-inch round cake pan.
In a blender or food processor, blend the grated carrots, eggs, plain yogurt, canola oil, and sugar until smooth.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Make a well in the center.
Pour the carrot mixture from the blender into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top 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 bakes, prepare the chocolate drizzle by mixing unsweetened cocoa powder with a small amount of hot water until smooth. Set aside.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, drizzle the cake with the cocoa mixture or dust with powdered sugar if desired.
Slice, serve, and enjoy your low fat bolo de cenoura!
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 369.5 g | 134% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 186.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 406 mg | 31% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1780 mg | 38% | |
*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.
