Carrot Desserts from Around the World: Brazil’s Bolo de Cenoura, India’s Gajar ka Halwa, and More

 Across the globe, there are numerous ways in which this vegetable is incorporated into desserts. Carrots possess an inherent sweetness, which could be the primary reason why they are beloved in desserts. Give some of these recipes a try, and you won't be disappointed. Whether you are a fan of satisfying carrot cake or like to indulge in decadent gajar ka halwa, there’s something for everyone. It's like going on your own mini world tour right from the comfort of your kitchen!

Bolo de Cenoura from Brazil

Ingredients:

Cake:

• ½ cup of vegetable oil
• 2 cups of grated carrot
• 4 eggs
• 2 cups of sugar
• 2 ½ cups of flour
• 1 tbsp of baking powder

Frosting:

• 1 tbsp of butter
• 3 tbsp of Cadbury cocoa powder
• 1 cup of sugar
• 1 cup of milk

Instructions:

• Preheat the oven to 180°C and generously coat your cake tin with melted butter, followed by a dusting of flour. Shake off any excess flour.
• Combine grated carrots, four eggs, and oil in a blender until smooth. Add two cups of sugar and blend the mixture once again.
• In a large bowl, sift together the flour and baking powder. 
• If you prefer, transfer the wet mixture into another bowl. Gradually fold the flour into the wet mixture using a rubber spatula or a wooden spoon.
• Once everything is thoroughly combined, pour the batter into the prepared cake tin.
• Bake in the preheated oven for about 40 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, the cake is ready.
• Remove the carrot cake from the oven and allow it to cool for at least half an hour or more before serving.
• In a saucepan, bring the butter, Cadbury cocoa powder, sugar, and milk to a boil. 
• Once everything is well-combined, continue mixing until the syrup slightly thickens. 
• Pour it immediately over your carrot cake.

Gajar ka Halwa from India

Ingredients:

• ½ tin of condensed milk
• 2 tbsp of ghee
• 4 cups of full fat milk
• 4 to 4 ½ cups of grated carrots
• 1 tsp of cardamom powder
• 4 tbsp of chopped cashews
• 4 tbsp of chopped almonds
• 2 ½ tbsp of chopped raisins (optional)

Instructions:

• Bring the milk and carrots to a boil in a wide pan or kadhai. Ensure that you keep the pan on low flame as we are slow cooking and reducing the water content in the milk and carrots. Continue cooking until all the moisture in the kadhai evaporates.
• Next, add half a tin of condensed milk to the kadhai and stir occasionally until everything is absorbed into the carrots.
  Add the teaspoon of cardamom powder and ghee, and cook for around 10 minutes. Your carrots should appear candied and have a bright orange color.
• Garnish the halwa with your chopped nuts and fruits. You can also fry them in ghee if desired. 
• Serve the halwa hot. 
• You can store the leftover halwa in an airtight container and refrigerate it. Whenever you want to eat it, reheat it in the microwave.

Cezerye from Turkey

Ingredients:

• 2 ½ cups of grated carrots
• 1 cup of white sugar
• ½ cup of chopped walnuts
• 1 cup of water
• ⅓ cup of desiccated coconut

Instructions:

• Take the grated carrots, half a cup of sugar, and half a cup of water in a kadhai and cook until all the water has evaporated. 
• Cook this mixture on medium heat for about 30 minutes, stirring occasionally.
• Then add the rest of the water to this mixture and continue cooking for another 30 minutes. You might need to cook for a little extra time because you're trying to achieve a chunky consistency that can be molded into whatever shape you desire.
• For a shortcut method, you can pressure cook everything for four to five whistles on medium flame.
• Once the desired consistency is achieved, add the chopped walnuts and mix well.
• Now, take a baking tray or a thali and line it with parchment paper. Transfer the mixture into the dish and cover with cling film. Refrigerate for two hours.
• After refrigeration, the carrot paste will be cool and malleable enough for you to shape into ladoo-like balls of any size you desire. Alternatively, you can even cut the paste into diamond-shaped barfis.
• Coat the balls or the squares with desiccated coconut, and your cezerye is ready.