Bolo de cenoura (Brazilian carrot cake)


For the cake

  • 275g/9¾oz peeled carrots, roughly chopped
  • 200ml/7fl oz sunflower or vegetable oil
  • 3 large free-range eggs
  • 2 tsp vanilla extract
  • 375g/13oz golden caster sugar
  • 275g/9¾oz plain flour, plus extra for dusting
  • 1½ tsp baking powder
  • ¾ tsp fine salt

For the glaze

  • 3 tbsp milk
  • 50g/1¾oz unsalted butter, plus extra for greasing
  • ½ tsp vanilla extract
  • 3 tbsp cocoa powder
  • 125g/4½oz icing sugar
Bolo de cenoura (Brazilian carrot cake)

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