Description
This Brazilian Carrot Cake is a moist and flavorful dessert blending the natural sweetness of carrots with a rich chocolate brigadeiro frosting. The cake is made by blending fresh carrots with eggs and oil for a smooth batter, baked to a tender crumb, then topped with a luscious chocolate topping made from sweetened condensed milk, butter, and semi-sweet chocolate. Perfect for celebrations or an indulgent treat, this recipe yields a delightful combination of carrot cake and creamy chocolate frosting.
Ingredients
Cake
- 3 medium carrots, peeled and chopped
- 4 large eggs, at room temperature
- 1 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Chocolate Brigadeiro Frosting
- 14 ounces canned sweetened condensed milk
- 1 tablespoon unsalted butter
- ¾ cup semi sweet chocolate, chopped or chocolate chips
- ⅛ teaspoon salt
- 1-2 tablespoons milk or heavy cream (optional, to adjust consistency)
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (180°C). Line a 9×13 inch (22×33 cm) baking pan with parchment paper for easy release.
- Blend the carrot mixture: In a blender or food processor, combine the peeled and chopped carrots, eggs, and vegetable oil. Blend until the mixture is very smooth and uniform in texture.
- Mix dry ingredients: In a large bowl, sift together the granulated sugar, all-purpose flour, and baking powder.
- Combine wet and dry ingredients: Pour the blended carrot mixture into the bowl with the dry ingredients. Gently mix until the batter is smooth and no dry flour patches remain, taking care not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan. Bake for about 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. After baking, allow it to cool 10 minutes in the pan, then transfer to a plate or cool completely in the pan if frosting in the same vessel.
- Prepare the chocolate brigadeiro frosting: While the cake bakes, in a small saucepan, combine the unsalted butter, sweetened condensed milk, semi-sweet chocolate chips, and salt. Cook over medium heat, stirring constantly until thickened, about 5 minutes. If needed, add 1-2 tablespoons of milk or cream to adjust the consistency.
- Frost the cake: Once the cake is slightly cooled, pour the warm chocolate frosting evenly over the cake’s surface. Optionally, add sprinkles. Let the cake cool completely so the frosting sets before slicing and serving.
Notes
- Ensure eggs are at room temperature to help create a smoother batter.
- Do not overmix the batter once flour is added to prevent a dense cake.
- The brigadeiro frosting thickens as it cools; add milk or cream gradually if it becomes too thick to spread.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Sprinkles are optional but add a festive touch to the frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
