Dessert
Brazilian Carrot Cake with Chocolate Brigadeiro Sauce
1 h 20 minServes 10Nutri-Score D€€
D
1 h 20 min
1 h 20 minBrazilian Carrot Cake with Chocolate Brigadeiro Sauce
what you need
Ingredients
carrots (peeled and chopped)Produce350 g
eggs (room temperature)Dairy3 pieces
caster sugarPantry370 g
sunflower or vegetable oilPantry300 ml
plain flour (sifted)Grains290 g- baking powderPantry5 g
salt (pinch)Spices2 g
sweetened condensed milkDairy397 g
dark chocolatePantry100 g- double creamDairy270 ml
per serving
Nutrition
430kcal
- Carbs
- 57 g
- Proteins
- 6 g
- Fat
- 20 g
what you’ll use
Tools
Blender
Mixing bowl
Sieve
Baking tray
Saucepan
Oven
step by step
Method
- Step 1
Blend the carrots and eggs
- Peel and chop the carrots.
- Add the carrots and eggs to a blender and blend until smooth.
- Step 2
Add sugar and oil
- Add the sugar and oil to the blender (work in two batches if the blender is small).
- Blend until nice and smooth.
- Step 3
Make the batter
- Pour the liquid batter into a bowl.
- Sift in the plain flour, then add the baking powder and a pinch of salt.
- Mix everything until well incorporated.
- Step 4
Bake the cake
- Pour the batter into a baking tray.
- Bake in a preheated oven at 180 °C.
- Let the cake cool down once out of the oven.
- Step 5
Make the brigadeiro sauce
- Heat the condensed milk and dark chocolate together until the chocolate has melted.
- Pour in the double cream and keep stirring until the sauce thickens.
- Set aside to cool down.
- Step 6
Cover the cake
- Pour the sauce all over the cooled cake and let it drip.
- Serve straight away or let the chocolate sauce set.
most cooked first