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Helen Goh’s Brazilian-style carrot cake with coconut and ginger

Helen Goh
Helen Goh

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Helen Goh’s pudding-like Brazilian-inspired carrot cake topped with coconut cream.
Helen Goh’s pudding-like Brazilian-inspired carrot cake topped with coconut cream.William Meppem

Unlike the carrot cakes most of us are familiar with, this Brazilian-inspired version is made from pureed raw carrots, giving it a texture somewhere between a pudding and a cake.

In keeping with its Brazilian roots, I’ve resisted adding the warm, ground spices usually paired with carrot cake. The fresh ginger and coconut, however, are my non-traditional additions, the ginger providing a little kick to the subtly sweet carrot and the coconut lending a rich and nutty base note. I found the chocolate fudge commonly used to ice this bolo de cenoura heavy, so have plumped instead for a light, whipped cream.

Be aware that coconut yoghurt has a tendency to “split” when left to sit, so whip the cream just before spreading it on the cake. Or you can dollop it onto the plate alongside the slice.

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Ingredients

  • 250g plain flour

  • 1½ tsp baking powder

  • ¼ tsp fine sea salt

  • 260g carrots (about 3 medium carrots, weighed after peeling), roughly chopped

  • 40g fresh ginger (weighed after peeling), roughly chopped

  • 250g caster sugar

  • 3 large eggs, at room temperature

  • 140ml coconut oil, melted and cooled until lukewarm or room temperature

For the cream topping

  • 200g coconut yoghurt

  • 200g whipping cream

  • 1 tbsp icing sugar

  • 1 tsp vanilla extract

  • 30 coconut flakes, toasted, for sprinkling

Method

  1. Step 1

    Line the base and sides of a 20cm square cake tin with baking paper. You could also use a round cake tin or baking tray with a similar capacity.

  2. Step 2

    Sift the flour, baking powder and salt into a large bowl and set aside for now.

  3. Step 3

    Preheat the oven to 180C fan-forced (200C conventional). Place the carrots, ginger and sugar in a food processor or blender and process until smooth; the resulting puree will be quite runny. Add the eggs and coconut oil and blend for a few seconds to incorporate, then pour half of the mixture into the sifted dry ingredients. Using a silicone spatula, fold gently until almost combined, then add the remaining carrot mix and fold until fully incorporated.

  4. Step 4

    Scrape the batter into the prepared cake tin, then place in the oven and bake for 35-37 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the tin from the oven and place onto a cake rack to cool.

  5. Step 5

    When ready to serve, place all the ingredients for the icing, except the coconut flakes, into the bowl of a cake mixer. Using the whisk attachment, whip on medium-high speed until soft peaks form. Turn the cake out onto a serving plate, then spread the cream on top and sprinkle over the coconut flakes.

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Helen GohHelen Goh is a chef and regular Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/brazilian-style-carrot-cake-bolo-de-cenoura-with-coconut-and-ginger-20230707-p5dmin.html