Bolo de cenoura, a carrot cake often found in Portuguese and Brazilian bakeries, is thrilling in its simplicity.
A few key ingredients (carrots, flour, sugar, eggs and oil) and a blender or food processor are all you need to bring together the batter.
The carrots give the cake its tender orange-amber crumb, which is finished with a brigadeiro frosting, anchored by a condensed milk and cocoa powder, that’s made while the cake cools.
A spoonful of sour cream, a nontraditional addition to the batter, adds a slight tang here, and condensed coconut milk lends a subtle nuttiness to the frosting.
