Bolo de Cenoura (Brazilian Carrot Cake)

Notes

• Baking time was closer to 62-65 minutes.

Yield

• One 10” Bundt.
• 24 cupcakes: fill liner to 2/3 full, 5 minutes at 400 ºF then 16-17 minutes at 350 ºF.

Ingredients

• 300 g peeled carrots, cut into chunks
• 3 large eggs
• 1 3/4 cups (350 g) sugar
• 1 cup (240 mL) vegetable oil
• Pinch of salt
• 2 cups (240 g) flour, sifted
• 1 tablespoon baking powder, sifted
• One batch dairy-free brigadeiro
• Chocolate sprinkles, for decoration (optional)

Steps

1. Preheat oven to 350 °F with a rack in the center. Butter and flour a 10-inch Bundt pan. Set aside.
2. In a food processor, combine the carrots, eggs, sugar, oil and salt. Blend until smooth. Pour the mixture into a large bowl and, using a hand whisk, gently stir the flour and baking powder, until no traces of flour remain.
3. Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.
4. Remove cake from oven and let it cool for 10 minutes. Then, run a butter knife along the edges, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto a cooling rack and let the cake continue to cool.
5. Transfer the cake to a serving platter and pour the brigadeiro all over the cake. Decorate with chocolate sprinkles, if desired. Let it set for a few minutes before serving.

Source

https://www.oliviascuisine.com/brazilian-carrot-cake/