Ingredients:

  • 3 medium carrots, peeled and chopped (about 1 1/2 cups, 150g)
  • 4 large eggs
  • ¾ cup (175ml) vegetable oil
  • 1 ½ cups (300g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, chopped

Instructions:

  1. Grease and flour the cake pan. Preheat oven to 350°F (175°C).
  2. Combine carrots, eggs, and oil in a blender. Blend until smooth.
  3. In a large bowl, whisk together sugar, flour, baking powder, and salt.
  4. Pour the blended carrot mixture into the dry ingredients and gently fold until just combined. Do not overmix.
  5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. Heat the heavy cream in a saucepan over medium heat until just simmering.
  8. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy.
  9. Pour the ganache over the cooled cake, allowing it to drip down the sides. Let the ganache set slightly before serving. Enjoy your bolo de cenoura!