Brazilian Carrot Cake
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8
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Cuisine
Brazilian
Brazilian Carrot Cake
Description
This recipe blends peeled and chunked carrots with eggs, sugar, vegetable oil, and a pinch of salt, blended smoothly before folding in sifted flour and baking powder. The batter is poured into a greased and floured 10-inch bundt pan and baked at 350°F for about 50 minutes or until a toothpick comes out clean. After cooling for 10 minutes, it is removed from the pan and allowed to cool further on a rack.
The frosting, brigadeiro, is prepared separately by cooking bittersweet chocolate, sweetened condensed milk, and butter on medium-low heat with constant stirring until it thickens and releases from the bottom of the pan. Adding heavy cream creates a creamy consistency for spreading or drizzling over the cake. Optionally, chocolate sprinkles can be used for decoration to finish.
The cake offers a tender crumb with natural sweetness and moisture from the carrots, paired with a luscious chocolate topping that balances the flavors, popular in Brazilian cuisine.
Ingredients
For the Cake:
- 300 g carrot 10.6 ounces; peeled; cut into chunks
- 3 egg large
- 1 3/4 cups sugar
- 1 cup vegetable oil
- Pinch salt
- 2 cups flour sifted
- 1 tablespoon baking powder sifted
For the brigadeiro:
- 3 ounces bittersweet chocolate chopped
- 1 can 14 ounces sweet condensed milk
- 2 tablespoons butter unsalted
- 1/2 cup heavy cream
- chocolate sprinkles optional
Instructions
- Preheat oven to 350°F with a rack in the center. Butter and flour a 10-inch bundt pan. Reserve.
- In the jar of a blender, combine the carrots, eggs, sugar, oil and salt. Blend until smooth. Pour the mixture into a large bowl and, using a hand whisk, gently stir the flour and baking powder, until no traces of flour remain.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cake from oven and let it cool for 10 minutes. Then, run a butter knife along the edges, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto a cooling rack and let the cake continue to cool while you prepare the frosting.
- To make the brigadeiro, combine the chocolate, sweet condensed milk and butter in a saucepan. Cook the mixture, over medium-low heat, stirring constantly, until thickened and releasing from the bottom of the pan, about 10 minutes. Add the heavy cream and stir until smooth. The brigadeiro should be thick but pourable.
- Transfer the cake to a serving platter and pour the brigadeiro all over the cake. Decorate with chocolate sprinkles, if desired. Let it set for a few minutes before serving.
User Reviews
Overall Rating
4.5
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