Bolo de Cenoura

🔥 Prep

• Peel and grate the 3 carrots (about 1 cup grated).
• Measure out 2 cups of all‑purpose flour into a bowl.
• Measure out 1 cup of granulated sugar.
• Measure out 1 cup of vegetable oil.
• Crack 3 large eggs into a separate bowl and lightly beat.
• Measure out 1 tablespoon of baking powder.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F) and grease a 20‑cm (8‑inch) round cake pan, lining the bottom with parchment paper if desired.
• 2. In a large bowl, whisk together the 2 cups flour, 1 cup sugar, and 1 tablespoon baking powder until evenly combined.
• 3. In another bowl, combine the 3 beaten eggs, 1 cup oil, and the grated carrots; whisk until smooth.
• 4. Pour the wet mixture into the dry ingredients and stir with a spatula just until incorporated; do not over‑mix.
• 5. Transfer the batter to the prepared pan and smooth the top.
• 6. Bake in the preheated oven for 35‑40 minutes, or until a toothpick inserted into the center comes out clean.
• 7. Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

🔥 Serve

• Dust the cooled cake with powdered sugar or drizzle with a simple chocolate ganache if desired.
• Slice and serve with a cup of Brazilian coffee or tea.
• Optionally accompany with whipped cream or vanilla ice cream for extra indulgence.