This recipe for carrot cake with brigadeiro was recommended to me by my Brazilian friend Robson. Unlike the American, carrot cake, this version does not have any carrot pieces visible. You actually use a blender to make sure the ingredients are smooth. Also, instead of cream cheese icing, it is topped with a rich chocolate and sweetened condensed milk mixture. This mixture is called brigadeiro, and it can sometimes be eaten as a dessert on its own. The original recipe for carrot cake with brigadeiro came from Olivia Mesquita.
I love the colour of the cake, a bright orange from the carrots. The cake flavour is tasty but not too sweet, which balances out the very sweet, rich brigadeiro. Traditionally chocolate sprinkles are used for decoration, but I only had colourful ones. Therefore, I made a very bright version of the cake.
300 g peeled carrots, cut into chunks (or just use pre-cut carrot sticks)
3 large eggs
1 3/4 cups sugar
1 cup vegetable oil
Pinch of salt
2 cups flour
1 tablespoon baking powder
3 ounces (85 g) bittersweet chocolate, chopped (I used 56% dark chocolate)
1 can, 14 ounces sweet condensed milk
2 tablespoons unsalted butter
1/2 cup heavy cream
Chocolate sprinkles, optional
Preheat oven to 350°F with a rack in the center. Butter and flour a 10-inch bundt pan. Or if using a silicone bundt pan, dust with flour especially at the bottom.
First, using blender, combine the carrots, eggs, sugar, oil and salt. Blend until smooth. Next, pour the mixture into a large bowl and gently fold in the flour and baking powder, until well-mixed.
Then 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.
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