Danielle Noce’S Brazilian Carrot Cake (Bolo De Ceno

Name: Danielle Noce’S Brazilian Carrot Cake (Bolo De Cenoura)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the carrot cake:; 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled); 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed; 3 large eggs; 1 3/4 cups (360g) sugar; 1 3/4 cups + 2 tablespoons (240g) all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon fine sea salt; For the ganache glaze:; 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup); 1 teaspoon honey; 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices

Servings: persons

For the carrot cake:
2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
3 large eggs
1 3/4 cups (360g) sugar
1 3/4 cups + 2 tablespoons (240g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
For the ganache glaze:
6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
1 teaspoon honey
7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices

1
Heat the oven to 425u00b0F (220u00b0C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
2
To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
3
Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400u00b0F (200u00b0C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging.
4
Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
5
To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
6
Spoon the glaze over the cake and leave it to set a bit before slicing and serving.
7
Store leftovers airtight at room temperature. If you don't have a domed container and you don't want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.

1117

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the carrot cake:, 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled), 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed, 3 large eggs, and more.

Yes, Danielle Noce’S Brazilian Carrot Cake (Bolo De Cenoura) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Danielle Noce’S Brazilian Carrot Cake (Bolo De Cenoura)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions