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Creamy Carrot Cake with Brigadeiro Frosting Recipe

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4.1 from 38 reviews

This moist and rich Carrot Cake combines freshly blended carrots with a smooth batter baked to perfection in a bundt pan. Topped with luscious homemade brigadeiro frosting made from bittersweet chocolate, sweetened condensed milk, butter, and cream, this cake offers a decadent twist on a classic dessert, perfect for any celebration or indulgent treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • 300 g (10.6 ounces) peeled carrots, cut into chunks
  • 3 large eggs
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • Pinch of salt
  • 2 cups flour (sifted)
  • 1 tablespoon baking powder (sifted)

Brigadeiro Frosting Ingredients

  • 3 ounces bittersweet chocolate (chopped)
  • 1 can (14 ounces) sweet condensed milk
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Chocolate sprinkles (optional)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Butter and flour a 10-inch bundt pan thoroughly to prevent sticking, then set it aside.
  2. Blend the Batter: In a blender jar, combine the peeled carrot chunks, eggs, sugar, vegetable oil, and a pinch of salt. Blend until you achieve a very smooth mixture. Transfer this to a large bowl and gently whisk in the sifted flour and baking powder just until no flour streaks remain, being careful not to overmix.
  3. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Place it in the oven and bake for about 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
  4. Cool and Unmold: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then run a butter knife along the edges, tap the pan firmly a few times, and gently shake to loosen the cake. Invert the pan onto a cooling rack and let the cake cool completely while you prepare the frosting.
  5. Make the Brigadeiro Frosting: In a saucepan over medium-low heat, combine the chopped bittersweet chocolate, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture thickens and begins to release cleanly from the bottom of the pan, approximately 10 minutes. Remove from heat, add the heavy cream, and stir until smooth. The texture should be thick but still pourable.
  6. Assemble and Serve: Transfer the cooled cake to a serving platter. Pour the brigadeiro frosting generously all over the cake. Optionally, sprinkle chocolate sprinkles on top for decoration. Allow the frosting to set for a few minutes before slicing and serving.

Notes

  • Be sure not to overblend the batter to avoid a dense cake, gently incorporating the flour is key.
  • If you don’t have a bundt pan, a similarly sized round cake pan can be used, but adjust baking time accordingly.
  • The brigadeiro frosting can be stored in the refrigerator and gently warmed before use if prepared ahead.
  • For a lighter alternative, consider substituting heavy cream with evaporated milk.
  • This cake keeps well covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/creamy-carrot-cake-with-brigadeiro-frosting-recipe/