Brazilian style carrot cake also known as Bolo de Cenoura is a very simple, easy to prepare cake, with available ingredients at home. It is moist, tender, soft, rich in flavour and texture. A popular Brazilian dessert; this plain cake is topped with chocolate sauce and is incredibly delicious.
Carrot cake is a great kid’s snack too; it can be served plain or dusted with icing sugar/powdered sugar and can also be topped with chocolate sauce (here, I’ve skipped it). Vegetable oil is added to keep the cake moist and prevent dryness. Carrots, being the star ingredient; it is best to use fresh and organic. Also, it gives natural sweetness to the cake and an appealing look with rich golden colour once baked.
total prep time : 55 mins, yields : a large bundt cake, cuisine : brazil, author : gloria
3 nos medium sized carrots
3 nos large eggs
1½ cup vegetable oil
1½ cup granulated sugar
2 cups unbleached flour
3 levelled tsp baking powder
1 tsp orange extract
1/8 tsp salt
Pre-heat oven 180º C/350º F and grease a large bundt pan.
Peel and roughly chop the carrots. Keep aside.
In a bowl, stir unbleached flour and salt. Reserve.
Into a blender or food processor, add chopped carrots and oil; break in the eggs and add the orange extract; blend until smooth for 4 minutes.
Tip in the granulated sugar and continue to blend for 2-3 minutes.
Now, combine the reserved flour and salt mixture, little by little and blend everything together nicely.
Transfer the blended mixture into a large bowl; add baking powder and with the help of a wooden spoon, stir slowly for a minute.
Pour the batter into prepared bundt pan and bake for 45 minutes or until the tooth-pick inserted in the centre comes out clean.
Cool cake completely on the wire rack. Dust with icing sugar on top or enjoy it plain with coffee / tea.