Description
This Brazilian Carrot Cake is a moist and flavorful dessert combining the natural sweetness of carrots with a rich chocolate brigadeiro frosting. Blended carrots and eggs create a smooth batter, baked to perfection in a bundt pan, then topped with a luscious, creamy chocolate sauce made from bittersweet chocolate, condensed milk, butter, and cream. Perfect for celebrations or a comforting treat.
Ingredients
Scale
Cake Ingredients
- 300 g (10.6 ounces) peeled carrots, cut into chunks
- 3 large eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- Pinch of salt
- 2 cups flour (sifted)
- 1 tablespoon baking powder (sifted)
Brigadeiro Frosting Ingredients
- 3 ounces bittersweet chocolate (chopped)
- 1 can (14 ounces) sweet condensed milk
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Chocolate sprinkles (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and place a rack in the center. Butter and flour a 10-inch bundt pan to prevent sticking. Set aside.
- Blend the batter: In a blender jar, combine the peeled carrot chunks, eggs, sugar, vegetable oil, and a pinch of salt. Blend the mixture until completely smooth, creating a vibrant orange batter.
- Incorporate dry ingredients: Pour the blended mixture into a large bowl. Gently whisk in the sifted flour and baking powder using a hand whisk until the batter is homogenous and free of flour streaks.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Remove the cake from the oven and let it cool for 10 minutes. Run a butter knife around the edges of the pan, tap the pan gently a few times, then invert it onto a cooling rack. Let the cake cool completely while preparing the frosting.
- Prepare brigadeiro frosting: In a saucepan over medium-low heat, combine the chopped bittersweet chocolate, sweet condensed milk, and unsalted butter. Stir constantly to prevent burning. Cook until the mixture thickens and starts to pull away from the bottom of the pan, approximately 10 minutes.
- Finish the frosting: Add the heavy cream to the thickened chocolate mixture and stir until smooth and pourable but still thick enough to coat the cake elegantly.
- Decorate and serve: Place the cooled cake on a serving platter. Pour the brigadeiro frosting evenly over the cake’s surface. Optionally, sprinkle chocolate sprinkles on top for a festive look. Allow the frosting to set for a few minutes before slicing and serving.
Notes
- The bundt pan needs to be well greased and floured to ensure the cake releases easily after baking.
- If you don’t have bittersweet chocolate, you can substitute with semi-sweet chocolate but adjust sugar levels accordingly, as it may be sweeter.
- The brigadeiro frosting is similar to a thick caramel-chocolate sauce, and you can adjust thickness by adding more or less cream.
- Letting the cake cool completely before frosting helps the brigadeiro set properly without melting.
- This cake pairs beautifully with a cup of coffee or black tea.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Keywords: Brazilian carrot cake, brigadeiro frosting, carrot cake recipe, moist carrot cake, chocolate frosting dessert, bundt cake
