Chocolate Carrot Cake with Brigadeiro
Ingredients
- 3 eggs
- 1 cup oil
- 1 cup milk
- 3 cups carrot (raw, peeled, and chopped)
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
Chocolate frosting
- 2 cans sweetened condensed milk (395g each)
- 2 tablespoons margarine or butter
- 1/2 cup cocoa powder (50% cocoa) or 1 cup chocolate drink mix
- 1 can heavy cream (200g)
- Granulated chocolate to taste for decoration
Preparation
Preheat oven to 180°C.
Combine all batter ingredients in a blender or mixer until smooth.
Pour batter into a greased 25 cm diameter pan with 8 cm depth.
Bake for 40-50 minutes or until a knife inserted comes out clean.
For the frosting, in a saucepan, combine condensed milk, margarine or butter, cocoa powder or chocolate drink mix, and heavy cream.
Cook frosting over medium heat, stirring constantly, until thickened and smooth.
Remove frosting from heat and let cool slightly.
Once cake is baked and cooled, spread frosting over the top and decorate with granulated chocolate as desired.
Notes
Cups used are 240 ml each.
Baking time may vary slightly depending on oven.
