Bolo de Cenoura
A light, fluffy carrot sponge, blended smooth and topped with a glossy chocolate glaze.
- Time1 hr
- LevelEasy
- Costabout £0.35 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 23 cm square tin.
- 2
Blend the carrots, eggs and oil until completely smooth. Add the sugar and blitz for 30 seconds.
- 3
Tip into a bowl and fold in the flour and baking powder until just mixed.
- 4
Pour into the tin and bake for 35 minutes until risen and a skewer comes out clean.
35 min - 5
For the glaze, melt the butter, cocoa, condensed milk and cream over a low heat, stirring for 5 minutes until glossy.
5 min - 6
Pour the warm glaze over the cooled cake, let it set for 20 minutes, and slice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.