Para comemorar o 25 de Abril que tal um delicioso bolo de cenoura 😉

Este bolo rústico de cenoura tem uma mistura deliciosa de texturas e sabores naturais, combinando cenoura, abacaxi e coco numa receita húmida que conquista pelo aroma e simplicidade. É perfeito para preparar em família para um lanche descontraído ou para acompanhar um café com amigos.

Ingredientes

  • 2 ovos
  • 150 gramas de açúcar mascavado
  • 100 ml de óleo de girassol
  • 200 gramas de cenoura ralada
  • 50 gramas de nozes
  • 75 gramas de abacaxi picado (fresco ou enlatado)
  • 50 gramas de flocos de coco
  • 200 gramas de farinha de trigo
  • 1 colher de chá de canela
  • 1 colher de chá de bicarbonato de sódio
  • 1 colher de chá de sal
  • 1/2 colher de chá de bicarbonato de sódio

Preparação

  1. Bata os ovos, adicione o açúcar, continue chicoteando até que fiquem macios e adicione pouco a pouco o óleo.
  2. Adicione cenoura, abacaxi, nozes e flocos de coco misture delicadamente.
  3. Em uma tigela, peneire a farinha, adicione a canela, o sal, o fermento e o bicarbonato de sódio, misture bem. Adicione à massa, misture para combinar todos os ingredientes.
  4. Coloque a massa na assadeira forrada com papel manteiga.
  5. Asse no forno pré-aquecido cerca de 1 hora em 150 graus.

Here’s the English version below — slice into something special!

Rustic Carrot Cake

Welcome to a cake that celebrates natural flavours and wholesome ingredients! This rustic carrot cake combines the sweetness of carrots, the tropical notes of pineapple and coconut, and the crunch of walnuts, creating a moist and satisfying treat you’ll want to make again and again.
Perfect for an afternoon tea, picnics, or any gathering where you want something a little comforting but still full of character. Serve it plain, dusted with icing sugar or with a dollop of Greek yogurt for a lighter touch.

Ingredients

  • 2 eggs
  • 150g brown sugar
  • 100ml sunflower oil
  • 200g grated carrot
  • 50g walnuts
  • 75g chopped pineapple (fresh or tinned)
  • 50g desiccated coconut
  • 200g plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Method

  1. Beat the eggs and add the sugar, whisking until creamy and pale. Gradually pour in the oil, continuing to beat.
  2. Fold in the grated carrot, pineapple, walnuts, and coconut, mixing gently to combine.
  3. In a separate bowl, sieve the flour and add the cinnamon, salt, and both amounts of baking soda. Mix well, then add to the wet mixture and stir until just combined.
  4. Pour the batter into a baking tin lined with parchment paper.
  5. Bake in a preheated oven at 150°C (300°F) for about 1 hour, or until a skewer comes out clean. Allow to cool before slicing and serving.

Enjoy the rustic charm and naturally sweet flavours—this cake brings a little countryside comfort with every slice.

Tip: Try swapping the walnuts for pecans or adding a pinch of nutmeg for extra warmth. This cake also keeps well, tasting even better the next day!