Brazilian carrot cake (Bolo de cenoura) from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 90) by Kristen Miglore

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Notes about this recipe

  • Jviney on February 24, 2023

    I quite liked this, it grew on me. A nice moist cake with that surprising flavor to elevate it. I wouldn’t have known the unusual ingredient was carrot if I hadn’t made it. Even hubby, who doesn’t have much of a sweet tooth, ate up the leftovers.

  • anya_sf on October 10, 2018

    This cake is super quick and easy to mix, although you need a powerful blender (mine is Braun). I just have a large bundt pan, so the batter only filled it halfway. I feared the baking temperature was too high and/or baking time too short, but it was spot on. The cake has a beautiful golden color and moist texture like most bundts. You'd never guess it was carrot; it has a fresh taste that is hard to pinpoint. There are no spices, so the chocolate glaze is a nice counterpoint. Since the cake isn't huge, I only made half the glaze, and thought it was enough. We enjoyed it.

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