Gluten free Brazilian carrot cake is the softest carrot cake ever! So incredibly moist and delicious: you just have to follow one step…
The gluten free Brazilian carrot cake, or bolo de cenoura in Portuguese, is a traditional Brazilian dessert whose existence I discovered by chance when, surfing the internet, I came across – don’t ask me how! – in Ivana‘s blog, a lovely 24-year-old blogger from Porto Alegre, Brazil.
Translated the recipe from Portuguese, here’s the bolo de cenoura, a cake with a moist texture, a delicate flavor and a truly indescribable scent.
You will need:
- 3 eggs
- 100g of peeled and grated carrots
- 200ml dof vegetable oil
- 300g of gluten free all purpose flour
- 250g of sugar
- 16g of baking powder
- A tsp of vanilla exract
- The zest of one orange
The secret for a perfect carrot cake, Ivana says, is to cook your carrots! Grate them not too finely and cook them in a saucepan over low heat for a few minutes, until they are tender. Allow to cool before proceeding with the preparation. This step is essential to obtain a very soft consistency and an incredibly delicate flavor.
In a food processor, pour the egg yolks, oil and carrots and blend until the mixture is smooth. Also add the flour, vanillin and sugar and continue to blend. If the blender does not hold these quantities, mix very carefully with a spatula.
Beat the egg whites until stiff and gently add them to the carrot mixture. Finally, add the baking powder too.
Pour the batter of your Brazilian gluten free carrot cake into a 22cm bundt cake pan and bake in a preheated oven at 180°C for about half an hour. Let it cool completely.
How to serve your gluten free Brazilian carrot cake.
The bolo de cenoura is usually served covered in a chocolate glaze, which I obtained simply by melting dark chocolate in a bain-marie with a drop of oil. I assure you, however, that it is not strictly necessary: the cake is also delicious on its own or with a sprinkling of icing sugar, perhaps served with fresh fruit and a good cup of coffee.