Brazilian Carrot Cake (Bolo de Cenoura) - Dairy-Free
A moist and flavorful Brazilian carrot cake, made dairy-free using coconut oil. This version offers a delicious and healthier twist on a classic favorite, topped with a rich chocolate ganache.
Ingredients
- 2 cups Carrots, peeled and chopped
- 4 Eggs
- 3/4 cup Coconut oil
- 2 cups Sugar
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3 tablespoons Cocoa powder
- 1/2 cup Powdered sugar
- 3 tablespoons Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C. Grease and flour a 22.86 × 33.02 cm baking pan.
- 2Blend wet ingredients: In a blender, combine carrots, eggs, coconut oil, and sugar. Blend until smooth.
- 3Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- 4Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 6Prepare ganache: While the cake is baking, whisk together cocoa powder, powdered sugar, and water until smooth.
- 7Frost and serve: Let the cake cool slightly before pouring the chocolate ganache over the top. Let the ganache set before serving.
Substitutions
Oil → Coconut oil
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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