Carrot Cake with Brigadeiro by @opecadomoraemcasaoficial

1h

10 servings

🥚

4 large

Eggs

🥕

250 g

Raw carrot

🍬

180 g

Sugar

🫗

100 ml

Corn oil

🌾

220 g

Plain flour type 55

🫙

5 ml

Baking powder

🧈

15 g + 1 tbsp

Butter

🌾

Flour

🥛

400 g

Condensed milk

🍫

3 tbsp

Chocolate powder

🥛

200 ml

Cream

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Grease
    • butter
    • flour for dusting

    Grease the 22 cm cake pan with butter. Dust it with flour for dusting and set aside.

  3. Add
    • raw carrot
    • eggs
    • granulated sugar

    Add the raw carrot, eggs, granulated sugar, and corn oil to the blender. Blend until completely smooth.

  4. Put
    • plain flour
    • Raw carrot

    Put the plain flour and baking powder in the mixing bowl. Pour in the carrot mixture.

  5. Fold
    • plain flour

    Fold the batter with the spatula until no dry flour remains. Do not overmix.

  6. Pour

    Pour the batter into the prepared cake pan. Bake for about 40 minutes.

  7. Insert

    Insert a toothpick in the center of the cake. Remove the cake when the toothpick comes out clean.

  8. Combine
    • sweetened condensed milk
    • cocoa powder
    • heavy cream

    Combine the sweetened condensed milk, cocoa powder, heavy cream, and remaining butter in the saucepan. Place over medium-low heat.

  9. Stir
    • sweetened condensed milk
    • cocoa powder
    • heavy cream

    Stir the brigadeiro continuously to prevent sticking. Simmer for about 15 minutes until thick and glossy.

  10. Cool

    Remove the brigadeiro from the heat. Let it cool until spreadable.

  11. Cool

    Cool the cake completely on the cooling rack. Remove it from the cake pan.

  12. Spread
    • sweetened condensed milk
    • cocoa powder
    • heavy cream

    Spread the cooled brigadeiro over the cake. Slice and serve.

Carrot Cake with Brigadeiro by @opecadomoraemcasaoficial

1h

10 servings

🥚

4 large

Eggs

🥕

250 g

Raw carrot

🍬

180 g

Sugar

🫗

100 ml

Corn oil

🌾

220 g

Plain flour type 55

🫙

5 ml

Baking powder

🧈

15 g + 1 tbsp

Butter

🌾

Flour

🥛

400 g

Condensed milk

🍫

3 tbsp

Chocolate powder

🥛

200 ml

Cream

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C (350°F).

  2. Step 2/12

    Grease the 22 cm cake pan with butter. Dust it with flour for dusting and set aside.

    🧈butter
    🌾flour for dusting
    🍰22 cm cake pan

  3. Step 3/12

    Add the raw carrot, eggs, granulated sugar, and corn oil to the blender. Blend until completely smooth.

    🥕raw carrot
    🥚eggs
    🍬granulated sugar
    🫗corn oil

  4. Step 4/12

    Put the plain flour and baking powder in the mixing bowl. Pour in the carrot mixture.

    🌾plain flour
    🫙baking powder
    🥣mixing bowl
    🥄spatula

  5. Step 5/12

    Fold the batter with the spatula until no dry flour remains. Do not overmix.

    🌾plain flour
    🫙baking powder
    🥣mixing bowl
    🥄spatula

  6. Step 6/12

    Pour the batter into the prepared cake pan. Bake for about 40 minutes.

    🍰22 cm cake pan

  7. Step 7/12

    Insert a toothpick in the center of the cake. Remove the cake when the toothpick comes out clean.

    ✨toothpick
    🍰22 cm cake pan

  8. Step 8/12

    Combine the sweetened condensed milk, cocoa powder, heavy cream, and remaining butter in the saucepan. Place over medium-low heat.

    🥛sweetened condensed milk
    🍫cocoa powder
    🥛heavy cream
    🧈butter
    🍲saucepan
    🥄wooden spoon

  9. Step 9/12

    Stir the brigadeiro continuously to prevent sticking. Simmer for about 15 minutes until thick and glossy.

    🥛sweetened condensed milk
    🍫cocoa powder
    🥛heavy cream
    🧈butter
    🍲saucepan
    🥄wooden spoon

  10. Step 10/12

    Remove the brigadeiro from the heat. Let it cool until spreadable.

    🍲saucepan

  11. Step 11/12

    Cool the cake completely on the cooling rack. Remove it from the cake pan.

    ✨cooling rack
    🍰22 cm cake pan

  12. Step 12/12

    Spread the cooled brigadeiro over the cake. Slice and serve.

    🥛sweetened condensed milk
    🍫cocoa powder
    🥛heavy cream
    🧈butter
    🥄spatula

Composition

Ingredients

Types

Eggs, Vegetables, Oils, Leavening agents, Dairy

Ingredients

Eggs, Raw carrot, Sugar, Corn oil, Plain flour type 55, Baking powder, Butter, Flour, Condensed milk, Chocolate powder, Cream

Notes

Raw carrot (cut into pieces), Corn oil (any vegetable oil works), Plain flour type 55 (without raising agent), Butter (to taste, for greasing the tin, for the brigadeiro), Flour (to taste, for dusting the tin), Condensed milk (traditional, for the brigadeiro), Chocolate powder (for the brigadeiro), Cream (for the brigadeiro)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 60g, Fat: 19g, Fiber: 2g, Sugars: 43g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 1.5mg, Potassium: 180mg

Vitamins

Vitamin A: 440mcg, Vitamin D: 0.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

22 cm cake pan, mixing bowl, saucepan, wooden spoon, spatula, toothpick, cooling rack

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Easter, Birthday, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@opecadomoraemcasaoficial

Origin

Cuisine

Brazilian, Portuguese

Geographic

Portugal, Europe

Various

Aspect

Texture

Moist, Soft, Creamy, Smooth

Flavors

Sweet, Chocolatey, Caramelized, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight cake container,Store away from direct sunlight), fridge : 4 days (Keep covered in an airtight container,Bring to room temperature before serving), freezer : 2 months (Freeze individual slices in airtight wrapping,Freeze without decorative topping when possible)