Brazilian Carrot Cake
Ingredients
To Blend
- 300 gm Carrot chopped (approx. 2 cups)
- 3 nos Eggs large
- 1 cup Flavourless oil
- 1¾ cup Granulated sugar
- 2 cups Flour
- 1 tbsp Baking powder
- ¼ tsp Salt
- ½ tsp Vanilla essence can use 1/2 - 1 tsp
Frosting
- 86 gm Semi-sweet chocolate chips or chopped chocolate approx. 1/2 cup
- 397 gm Sweetened condensed milk 1 can
- 2 tbsp Unsalted butter
- ½ cup Heavy cream
- Chocolate sprinkles optional
Instructions
- Preheat the oven to 350°F. Butter and flour the baking dish thoroughly. I have used a bundt pan. You can also use a 9 x 13 inch baking pan. Tap out the excess flour.
- Into a blender jar add chopped carrots, eggs, oil, sugar and blend. Make sure that the mixture is smooth.
- Pour the carrot mix into a mixing bowl and sieve in flour, baking powder, salt and mix until just combined. Then mix in the vanilla essence.
- Pour the batter into the prepared baking dish and bake in a 350°F preheated oven for 45 - 50 mins.
- Check with a skewer at 45 mins, it should come out clean when done. Remove the cake from the oven and let it cool for 15-20 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. (if using a bundt pan, don't let the cake cool for too long as it can get damp and stick to the pan)
- Combine the ingredients for brigadeiro frosting in a saucepan on low heat, stirring continuously until it releases from the pan. Switch off heat and keep stirring for 2-3 mins so it can cool down a bit.
- Pour the frosting onto the cake and decorate with chocolate sprinkles (optional). Note : My frosting had cooled down a bit more than needed so I used a spatula to spread the delicious frosting instead of pouring it.
- Super yummy and easy Brazilian carrot cake is ready to to enjoy :))...How easy was that!!
Tried this recipe?Let us know how it was!