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–+ servings
Brazilian Bolo de Cenoura, plated and ready to serve

Brazilian Bolo de Cenoura, Carrot Cake with Chocolate Topping

Brazilian carrot cake is nothing like the spiced American kind. It is a bright orange, tender sponge made by blending raw carrots with eggs and oil, topped with a glossy chocolate brigadeiro glaze. It is the favorite afternoon cake with a cafezinho.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Brazilian
Servings: 12 servings
Calories: 266kcal

Ingredients

  • 1 large carrot peeled and chopped (about 1 cup)
  • 4 large eggs
  • 1/2 cup avocado oil or other neutral oil
  • 2/3 cup allulose
  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • Topping: 1/2 cup heavy cream 3 tablespoons allulose, 3 tablespoons cocoa powder and 1 tablespoon butter

Instructions

  • Heat the oven to 350 F (175 C). Grease an 8-inch square pan and line the bottom with parchment.
  • Blend the carrot, eggs, oil and allulose in a blender on high for 1 to 2 minutes, until completely smooth and bright orange.
  • Whisk the almond flour, coconut flour, baking powder and salt in a large bowl. Pour in the carrot mixture and fold together until smooth.
  • Pour into the pan and bake for 35 to 40 minutes, until golden and a toothpick comes out clean. Cool in the pan for 15 minutes.
  • For the topping, simmer the cream and allulose in a small saucepan for 5 minutes. Whisk in the cocoa and butter and cook, stirring, for 2 to 3 minutes until glossy and slightly thick.
  • Pour the warm topping over the cake and spread it to the edges. Let it set for 20 minutes before slicing.

Notes

Blend the carrots until there are no visible pieces at all; this is what gives the Brazilian cake its even orange color and fine crumb. Almond flour cakes are fragile while warm, so let it cool before cutting.
Chef's Tip: Poke holes all over the warm cake with a fork before pouring on the topping so some of the chocolate soaks in, just like a Brazilian bakery cake.
Keto Swap: Bolo de cenoura is made with wheat flour and plenty of sugar, and the topping with sugar or condensed milk. Almond and coconut flours replace the wheat, and allulose sweetens both the cake and the topping.
Success Tip: Bake it in a round pan for birthdays, or in a loaf pan for slices to pack in lunch boxes.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 266kcal | Protein: 7g | Fat: 24g | Fiber: 3.5g
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