Carrot Cake with Brigadeiro is a delightful dessert that combines the moist, spiced goodness of carrot cake with the rich, chocolatey flavor of brigadeiro frosting. This delectable fusion not only tantalizes the taste buds but also makes for an eye-catching treat for any occasion. Whether you’re celebrating a special event or simply indulging in a homemade delight, this cake is sure to impress your family and friends. Let’s dive into the recipe!
Ingredients
- 4 eggs (large)
- 3 medium carrots, chopped (approx. 300g)
- 1 cup vegetable oil (240ml)
- 2 cups sugar (400g)
- 3 cups wheat flour (360g)
- 1 tablespoon baking powder (12g)
- Margarine and wheat flour to grease the pan
- 2 cans of condensed milk (790g)
- 2 tablespoons unsalted margarine (28g)
- 1 cup cocoa powder (100g)
- 1/2 can of cream (150g)
Directions
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Servings: 12
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Prepare the Dough: In a blender, add the eggs, chopped carrots, vegetable oil, and sugar. Blend on medium speed until smooth and free of carrot chunks.
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Mix the Dry Ingredients: Transfer the mixture from the blender to a large bowl. Add the wheat flour and baking powder. Using a spoon or whisk, gently mix until all ingredients are incorporated, without overmixing.
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Bake the Cake: Pour the batter into a small, greased and floured pan (approximately 22-24 cm in diameter). Bake in a preheated oven at 180°C (350°F) for about 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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Prepare the Frosting: While the cake is baking, prepare the brigadeiro. In a heavy-bottomed saucepan, combine the condensed milk, unsalted margarine, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture begins to pull away from the bottom of the pan.
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Finish the Brigadeiro: Remove the pan from the heat and add the cream. Mix well until you get a smooth, even coating.
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Assembly: Once the cake is ready, remove it from the oven. While it’s still warm, spread the brigadeiro frosting on top. Allow the cake to cool completely before serving so that the frosting can set.
Nutrition Info (per serving): Approx. 350 calories, 18g fat, 45g carbohydrates, 5g protein.
How to Serve
To serve your Carrot Cake with Brigadeiro, slice it into generous pieces and place them on dessert plates. This cake pairs beautifully with a cup of coffee or tea, making it an excellent choice for an afternoon treat. For an extra touch, consider adding some chopped nuts or grated chocolate on top of the brigadeiro for added texture and flavor. Enjoy it fresh, or store leftovers in an airtight container at room temperature for up to three days.
FAQs
1. Can I use other types of oil for this recipe?
Yes, you can substitute vegetable oil with other neutral oils such as canola or sunflower oil.
2. Is it possible to make the brigadeiro frosting in advance?
Absolutely! You can prepare the brigadeiro frosting a day ahead. Just reheat it gently in a saucepan to bring it back to a spreadable consistency before using.
3. Can I add nuts to the cake batter?
Certainly! Chopped walnuts or pecans can be added to the batter for added crunch and flavor. Just keep in mind to adjust the cooking time if necessary.
Carrot Cake with Brigadeiro
A delightful dessert that combines moist carrot cake with rich brigadeiro frosting, perfect for any occasion.
For the cake
- 4 large eggs (large)
- 300 g medium carrots, chopped (approx. 3 medium carrots)
- 240 ml vegetable oil
- 400 g sugar
- 360 g wheat flour
- 12 g baking powder (1 tablespoon)
- Margarine and wheat flour (for greasing the pan)
For the brigadeiro frosting
- 790 g condensed milk (2 cans)
- 28 g unsalted margarine (2 tablespoons)
- 100 g cocoa powder (1 cup)
- 150 g cream (1/2 can)
Preparation
- In a blender, add the eggs, chopped carrots, vegetable oil, and sugar. Blend on medium speed until smooth and free of carrot chunks.
- Transfer the mixture from the blender to a large bowl. Add the wheat flour and baking powder. Mix gently until all ingredients are incorporated, without overmixing.
Baking the Cake
- Pour the batter into a small, greased and floured pan (approximately 22-24 cm in diameter). Bake in a preheated oven at 180°C (350°F) for about 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Preparing the Frosting
- While the cake is baking, prepare the brigadeiro. In a heavy-bottomed saucepan, combine the condensed milk, unsalted margarine, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture begins to pull away from the bottom of the pan.
- Remove the pan from the heat and add the cream. Mix well until you get a smooth, even coating.
Assembly
- Once the cake is ready, remove it from the oven. While it’s still warm, spread the brigadeiro frosting on top. Allow the cake to cool completely before serving so that the frosting can set.
To serve, slice into generous pieces and serve on dessert plates. Pairs beautifully with coffee or tea. For added flavor, consider topping with chopped nuts or grated chocolate.