Description
This Brazilian Carrot Cake is a moist and flavorful treat that combines the natural sweetness of carrots with a rich, decadent brigadeiro topping made from condensed milk and dark chocolate. Perfect for celebrations or a delightful dessert, this recipe offers a unique twist on traditional carrot cake with a luscious, creamy chocolate glaze.
Ingredients
Scale
For the Cake:
- 300g carrots, peeled and slightly chopped
- 250g granulated sugar
- 250ml vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 250g plain flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
For the Brigadeiro:
- 1 can condensed milk (397g)
- 150g dark chocolate
- 150ml double cream
- 50g unsalted butter
- 1/8 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line an 8-inch cake tin with parchment paper and set aside.
- Blend Wet Ingredients: In a blender, combine peeled and slightly chopped carrots, granulated sugar, vegetable oil, eggs, and vanilla extract. Blend until the mixture is very smooth.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, and salt until well combined.
- Combine Mixtures: Pour the blended carrot mixture into the dry ingredients bowl. Gently whisk just until the flour disappears and the batter is smooth.
- Bake the Cake: Pour the batter into the prepared cake tin. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil to prevent over-browning.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the tin before removing.
- Prepare Brigadeiro Topping: In a medium pot over medium heat, combine condensed milk, dark chocolate, double cream, unsalted butter, and salt. Stir continuously until the chocolate and butter fully melt.
- Thicken Brigadeiro: Continue cooking and stirring the mixture until it thickens slightly, reaching a consistency that is thick yet still pourable – similar to a soft caramel sauce.
- Assemble the Cake: Carefully invert the cooled cake onto a wire rack placed over a tray. Pour the brigadeiro warm topping evenly over the cake, using a spoon or palette knife to smooth it across the surface.
- Set and Serve: Let the cake sit for about 10 minutes to allow the brigadeiro to set slightly. Then transfer the cake to a serving plate, cut into slices, and enjoy!
Notes
- If the cake top browns too quickly during baking, cover it lightly with aluminum foil to prevent burning.
- The brigadeiro topping should be thick enough to coat the cake but still pourable; cook longer if too thin.
- You can use a food processor instead of a blender to puree the carrot mixture if preferred.
- For a more intense chocolate flavor, use high-quality dark chocolate with at least 60% cocoa content.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 410 kcal
- Sugar: 38g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Brazilian carrot cake, brigadeiro topping, moist carrot cake, chocolate caramel glaze, traditional Brazilian dessert
