Sugar-Free Bolo de Cenoura (Brazilian Carrot Cake)
Indulge guilt-free with this Sugar-Free Bolo de Cenoura, a healthier twist on the beloved Brazilian carrot cake. Packed with natural sweetness from vibrant carrots and enhanced with erythritol, this recipe is perfect for those seeking a sugar-free dessert option without compromising on flavor. The cake achieves a moist and fluffy texture thanks to the blend of wholesome whole wheat flour and rich olive oil, while a hint of cinnamon and vanilla adds warmth and depth. Topped with a decadent cocoa glaze made from almond milk, butter, and erythritol, this low-sugar treat is ideal for celebrations or everyday indulgence. Ready in under an hour, this nutritious carrot cake is a delicious way to savor Brazilian traditions while keeping your lifestyle in check.
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Recipe Information
Ingredients
- 300 grams Carrots
- 3 Eggs
- 120 ml Olive oil
- 120 grams Erythritol sweetener
- 240 grams Whole wheat flour
- 10 grams Baking powder
- 5 grams Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 2 tablespoons Cocoa powder (for glaze)
- 100 ml Unsweetened almond milk (for glaze)
- 30 grams Butter (for glaze)
- 50 grams Erythritol sweetener (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt cake pan or 9x13 inch baking dish.
Peel and chop the carrots into small pieces for easier blending, then add them to a blender.
Add the eggs, olive oil, erythritol sweetener, and vanilla extract to the blender with the carrots. Blend until smooth and well combined.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Pour the carrot mixture from the blender into the dry ingredients. Gently fold until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
For the glaze, combine cocoa powder, almond milk, butter, and erythritol sweetener in a small saucepan over medium heat.
Stir the glaze continuously until the butter melts and the mixture is smooth and slightly thickened.
Remove the glaze from heat and allow it to cool slightly before pouring over the cooled carrot cake.
Slice the cake into pieces and enjoy your sugar-free bolo de cenoura!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 389.3 g | 142% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 16.8 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 502 mg | 39% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2360 mg | 50% | |
*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.
