Bolo de Cenoura

Method

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1. Heat the oven to 180°C / 350°F and grease and flour a 23 cm round or ring cake tin.

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2. Blend the carrots, eggs and oil in a blender for about 2 minutes, until completely smooth and orange. Add the sugar and blend for 1 minute more.

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3. Sift the flour and baking powder into a large bowl, pour in the carrot mixture and fold gently until smooth.

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4. Pour into the tin and bake for 35 to 40 minutes, until golden and a skewer comes out clean.

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5. Cool in the tin for 10 minutes, then turn out onto a plate.

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6. Make the glaze: put the butter, cocoa, sugar and milk in a small saucepan, bring to a boil, stirring, and boil for 3 minutes. Pour over the warm cake while the glaze is hot.

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7. Leave for 20 minutes for the glaze to set before slicing.

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Chef’s Tips

• Blend the carrots until there are no shreds. The crumb should be smooth.
• Pour the glaze over the cake while it is warm, and while the glaze is hot. It sets in a thin, glossy layer.
• Do not overmix once the flour is in. Fold until it just comes together.

Pairing Suggestions

• A cup of coffee
• Whipped cream
• Ice cream

Storage & Reheating

Keep covered at room temperature up to 3 days. The glaze softens in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.