Este bolo de courgette e cenoura é a prova de que os legumes podem resultar em sobremesas maravilhosas. Húmido, fofo e com um toque subtil de canela, este bolo é uma surpresa deliciosa e uma forma inteligente de acrescentar mais vegetais à sua alimentação. Perfeito para o lanche ou para um pequeno-almoço diferente, é uma receita que vai agradar a toda a família.

Ingredientes

  • 200g de Courgette
  • 200g de Cenoura
  • 4 Ovos
  • 1dl de Óleo
  • 350g de Farinha de Trigo
  • 1 c.s. de Fermento em Pó
  • 2 c. café de Canela

Preparação

  1. No liquidificador coloque as cenouras e courgettes em cubos, os ovos, o açúcar, o leite e o óleo.
  2. Misture até uniformizar.
  3. Coloque a preparação numa taça.
  4. Noutra taça junte a farinha peneirada, o fermento e canela.
  5. Vá acrescentando os secos à mistura líquida, pouco a pouco enquanto bate com a batedeira.
  6. Bata alguns minutos para incorporar na mistura.
  7. Coloque a massa numa forma untada e enfarinhada e leve a cozer em forno pré-aquecido a 175ºC durante 40 minutos.

Curious to see how vegetables can create a wonderfully moist and flavourful cake? Here’s the recipe, freshly translated for you.

Courgette and Carrot Cake

If you’re a fan of carrot cake, you will absolutely adore this Courgette and Carrot Cake. Much like its more famous counterpart, this cake uses grated vegetables to create an incredibly moist, tender, and light crumb. The courgette, with its high water content, melts away during baking, leaving behind no discernible flavour but a wonderfully soft texture. The carrot adds a gentle sweetness and beautiful colour, while a hint of cinnamon brings a comforting warmth that ties all the flavours together.

This recipe uses a blender to create a very smooth batter, which results in a uniform and delicate cake. It’s a fantastic way to incorporate more vegetables into your family’s diet in a fun and delicious way. The beauty of this cake is its versatility. While it’s delightful on its own, it would be magnificent topped with a classic cream cheese frosting, just like a traditional carrot cake. You could also add a handful of chopped walnuts or pecans to the batter for a lovely bit of crunch.

One of the great things about vegetable-based cakes is that they tend to keep very well, often tasting even better the day after baking as the flavours meld and settle. This makes it an excellent choice for making ahead of time. Serve a slice with a cup of tea or coffee for a perfect afternoon treat.

Ingredients

  • 200g courgette, cubed
  • 200g carrot, cubed
  • 4 eggs
  • 100ml vegetable oil
  • 350g plain flour
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon

Preparation

  1. In a blender, combine the cubed carrots and courgettes, the eggs, sugar, and oil. (Note: The original Portuguese recipe omits sugar in the ingredients list, but it’s mentioned in the preparation. A typical amount for this quantity would be 200-250g).
  2. Blend until the mixture is smooth and uniform.
  3. Pour the blended mixture into a large bowl.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, a little at a time, beating with an electric mixer until fully incorporated.
  6. Beat for a few minutes to ensure the batter is smooth.
  7. Pour the batter into a greased and floured cake tin and bake in a preheated oven at 175°C (155°C Fan / Gas Mark 3-4) for approximately 40 minutes, or until a skewer inserted into the centre comes out clean.