The first time I heard of Brazilian Carrot Cake (or “Bolo de Cenoura”) was during Christmastime, in Chicago, when Fabio and I were visiting his sister at her apartment. Family friends were visiting from Brazil, and they had been cooking and baking Brazilian favorites to share. Thais (Fabio’s sister) had invited us over, and mentioned that there was carrot cake. When we got there, I looked on the dining room table and there was this miniature mountain, in the shape of a ring, covered in chocolate. Ummm….huh? As it turns out, Brazilian Carrot Cake is (of course) different from our (American) carrot cake. The batter is blended so that you don’t see those big, grated pieces of carrot throughout the cake, there is usually no addition of nuts, and, naturally the whole damn thing is covered in melted chocolate. Because, Brazil.
I had been trying to come up with a recipe for the blog that incorporated elements of the Brazilian Bolo de Cenoura (“Bolo” = cake, “Cenoura” = carrot), while keeping it light and healthy. I am also on such an oat flour kick ever since my Whoopie Pie recipe that I’ve become quite obsessed with. So what we have here is a healthy, lightly sweet, gluten-free Breakfast Carrot Cake, made like a Brazilian Bolo de Cenoura – but minus the chocolate waterfall (sorry).
This cake is just lightly sweet, super moist, and seemingly rich, which makes you forget that you are eating a super healthy, fiber-rich, and nutritious cake for breakfast!
**Pro tip: If you don’t plan on eating the whole pan within a week or so, cut it into individual pieces, and store in the freezer in a freezer bag or container. Just make sure the pieces aren’t touching so you don’t end up with a gigantic, frozen mass! Grab a piece whenever the spirit moves you, and defrost for about a minute. Go ahead and serve that baby up with a blob of almond butter or, you know, regular butter. Delicia.
- 3 large carrots, peeled and grated
- 3 eggs
- 2 teaspoons vanilla
- ½ large banana
- ¼ cup honey
- ¼ cup lowfat buttermilk
- 1½ cups oat flour (**to make oat flour, simply put regular rolled or quick oats in a blender until power-like in texture)
- 2½ teaspoons baking powder
- 2 tablespoons cinnamon
- Pinch of salt
- Preheat oven to 350 F. Line a 9x9 cake pan with parchment paper.
- In a large mixing bowl, add the oat flour, baking powder, cinnamon and salt. Use a whisk to combine.
- In a blender, add first 6 ingredients (carrot through honey) and blend together. Add wet ingredients to the dry ingredients and mix well to combine.
- Bake for about 25 minutes, until the top is no longer wobbly. Remove from oven and let stand 10 minutes before serving