Sugar-Free Bolo de Cenoura (Brazilian Carrot Cake)

Indulge guilt-free with Sugar-Free Bolo de Cenoura, a wholesome twist on the classic Brazilian carrot cake! Made with tender carrots, olive oil, and whole wheat flour, this moist and flavorful cake is sweetened naturally with erythritol for a sugar-free treat that doesn’t skimp on taste. Infused with a hint of cinnamon and vanilla, it’s topped with a luscious chocolate glaze made from unsweetened cocoa powder and almond milk, creating a perfect balance of sweetness and richness. This easy-to-make dessert comes together in under an hour and is the ultimate healthy comfort food for any occasion. Perfect for those seeking a sugar-free, whole-grain dessert that’s as nourishing as it is delicious!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 300 grams Carrots
• 3 Eggs
• 120 ml Olive oil
• 120 grams Erythritol sweetener
• 240 grams Whole wheat flour
• 10 grams Baking powder
• 5 grams Baking soda
• 1 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 2 tablespoons Cocoa powder (for glaze)
• 100 ml Unsweetened almond milk (for glaze)
• 30 grams Butter (for glaze)
• 50 grams Erythritol sweetener (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a bundt cake pan or 9x13 inch baking dish.

Step 2

Peel and chop the carrots into small pieces for easier blending, then add them to a blender.

Step 3

Add the eggs, olive oil, erythritol sweetener, and vanilla extract to the blender with the carrots. Blend until smooth and well combined.

Step 4

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.

Step 5

Pour the carrot mixture from the blender into the dry ingredients. Gently fold until just combined, being careful not to overmix.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Step 9

For the glaze, combine cocoa powder, almond milk, butter, and erythritol sweetener in a small saucepan over medium heat.

Step 10

Stir the glaze continuously until the butter melts and the mixture is smooth and slightly thickened.

Step 11

Remove the glaze from heat and allow it to cool slightly before pouring over the cooled carrot cake.

Step 12

Slice the cake into pieces and enjoy your sugar-free bolo de cenoura!

Nutrition Facts

Serving size	(1142.5g)

Amount per serving	% Daily Value*
Calories	2474.7

Total Fat 159.0g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 11.1g
Cholesterol 624.4mg	0%
Sodium 4035.9mg	0%
Total Carbohydrate 389.3g	0%
Dietary Fiber 43.7g	0%
Total Sugars 16.8g
Protein 56.9g	0%

Vitamin D 184.6IU	0%
Calcium 502.0mg	0%
Iron 14.9mg	0%
Potassium 2360.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 7.1%

Carbs: 48.4%