Bollo de Cenoura

The Recipe

Makes: 1 x 20cm round cake
Preparation: 15 minutes
Baking Time: 35-40 minutes

“Simple as it is, this cake was popular in the mid-20th century, shaped by 20th-century technology and industrial ingredients. ”

The first time I tried Brazilian carrot cake (bollo de cenoura) was in London, at my friend’s house party. When this glazed square cake was presented at the party, I had no idea it was a carrot cake inside. When the cake was sliced, a vibrant orange colour emerged. The flavour was just carrot and chocolate, extremely moist and surprisingly, the two flavours, well, just worked!

The history of carrot cake in Brazil follows a less romantic story than the Anglo carrot cakes (grated carrot, nuts and walnuts), which were a result of wartime sugar rationing. Simple as it is, this cake was popular in the mid-20th century, shaped by technology (blenders) and industrial ingredients (sugar and vegetable oil).

I made a simple glaze for the cake, as there was no condensed milk around to make a traditional brigadeiro frosting, but the result was just as glossy, so that is all that matters!

INGREDIENTS

CAKE
280g carrots
3 medium eggs
2 tsp vanilla
150g neutral-tasting oil (I used olive oil)
200g unrefined caster sugar
2 tsp vanilla (optional)
280g plain flour
2 tsp baking powder
pinch of salt

GLAZE
30g cocoa
30g unsalted butter
60g milk
60g sugar

METHOD

1. Preheat the oven to around 180’C in a fan-forced oven

2. Peel and chop carrots in chunks

3. Place carrots, sugar, eggs and oil into the blender, blitz until smooth

4. Pour out carrot mixture into a bowl, fold in baking powder and flour

5. Tip out ingredients into a 20cm lined spring form cake tin

6. Tap to flatten and bake for 35-40 minutes

7. For the glaze, combine all ingredients in a saucepan, combine and cook until thick, yet pourable

8. When the cake has been turned out and cooled slightly, pour the glaze over the entire cake

9. Allow the cake to cool, slice a big piece and enjoy!