Bolo de cenoura recipe
Bolo de cenoura (Brazilian carrot cake) Although the ingredients might look similar, this traditional Brazilian carrot cake differs vastly from the traditional carrot cake because the raw carrots are puréed in a blender resulting in a smoother, much lighter sponge. Topping with a dark chocolate glaze might seem strange, but it is the traditional topping and the flavours work perfectly. You will need a 25cm/10in Bundt tin and a blender or food processor to make this recipe. 275g/9¾oz peeled carrots, roughly chopped200ml/7fl oz sunflower or vegetable oil3 large free-range eggs2 tsp vanilla extract375g/13oz golden caster sugar275g/9¾oz plain flour, plus extra for dusting1½ tsp baking powder¾ tsp fine salt 275g/9¾oz peeled carrots, roughly chopped 200ml/7fl oz sunflower or vegetable oil 3 large free-range eggs 2 tsp vanilla extract 375g/13oz golden caster sugar 275g/9¾oz plain flour, plus extra for dusting 1½ tsp baking powder ¾ tsp fine salt 3 tbsp milk50g/1¾oz unsalted butter, plus extra for greasing½ tsp vanilla extract3 tbsp cocoa powder 125g/4½oz icing sugar 3 tbsp milk 50g/1¾oz unsalted butter, plus extra for greasing ½ tsp vanilla extract 3 tbsp cocoa powder 125g/4½oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess.To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 25cm/10in Bundt tin with butter. Add some flour and tilt to dust thoroughly, tapping out the excess. To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the cake, put the carrots, oil, eggs, vanilla and caster sugar in a blender or food processor. Blend until completely smooth. Pour the carrot mixture into a large bowl then sift over the flour. Add the baking powder and salt and fold until well combined. Pour the mixture into the tin and bake on the middle shelf for 40–45 minutes, until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set. To make the glaze, put the milk, butter and vanilla in a small saucepan. Place over a low heat until the butter has melted, then add the cocoa and icing sugar. Increase the heat and whisk until it comes to a boil. Simmer for 1–2 minutes, whisking constantly, then take off the heat. Leave to cool until it becomes a thick glaze. Drizzle the glaze evenly over the top of cake then leave to set.