Brazilian Carrot Cake with Brigadeiro Frosting
Ingredients
Batter
- 3 medium carrots (250g)
- 4 eggs
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
Brigadeiro topping
- 1 can sweetened condensed milk (Leite Moça)
- 1 tablespoon butter
- 1/2 cup NestlΓ© Dois Frades cocoa powder
- 1/2 cup chocolate sprinkles
Preparation
Batter
Peel the carrots, cut them into pieces, wash them, and cook them covered with water
Drain the water and let the carrots cool slightly
In a blender, blend the cooked carrots, eggs, and oil
Pour the mixture into a bowl and mix in the sugar and the sifted flour with baking powder
Pour into a greased rectangular pan (20 x 30 cm) and bake in a preheated medium oven (180Β°C) for 40 minutes
Meanwhile, prepare the brigadeiro topping
Brigadeiro topping
In a saucepan, combine the sweetened condensed milk, cocoa powder, and butter
Cook over low heat, stirring constantly, until it begins to pull away from the pan
Pour the hot topping over the cake, sprinkle with chocolate sprinkles, and let cool
