How do you make Irresistible Brazilian Carrot Cake with a Chocolate Twist?

Irresistible Brazilian Carrot Cake with a Chocolate Twist is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover Irresistible Brazilian Carrot Cake with a Chocolate Twist?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

What substitutions can I make for Irresistible Brazilian Carrot Cake with a Chocolate Twist?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Irresistible Brazilian Carrot Cake with a Chocolate Twist

Name: Irresistible Brazilian Carrot Cake with a Chocolate Twist
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Brazilian
Ingredients: 300 g peeled carrots, cut into chunks; 3 large eggs; 1.75 cups sugar; 1 cup vegetable oil; 1 pinch salt; 2 cups flour, sifted; 1 tablespoon baking powder, sifted; 3 ounces bittersweet chocolate, chopped; 1 can (14 ounces) sweet condensed milk; 2 tablespoons unsalted butter; 0.5 cup heavy cream; chocolate sprinkles

Description

Ingredients

Scale

300 g peeled carrots, cut into chunks
3 large eggs
1.75 cups sugar
1 cup vegetable oil
1 pinch salt
2 cups flour, sifted
1 tablespoon baking powder, sifted
3 ounces bittersweet chocolate, chopped
1 can (14 ounces) sweet condensed milk
2 tablespoons unsalted butter
0.5 cup heavy cream
chocolate sprinkles

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Instructions

Preheat the oven to 350°F with a rack in the center. Butter and flour a 10-inch bundt pan and set it aside.
In the jar of a blender, combine the carrot chunks, eggs, sugar, oil, and a pinch of salt. Blend until the mixture is smooth.
Pour the blended mixture into a large bowl and gently stir in the sifted flour and baking powder.
Pour the batter into the prepared bundt pan and bake for about 50 minutes, or until a toothpick comes out clean.
Once baked, remove the cake from the oven and let it cool for 10 minutes. Invert it onto a cooling rack.
In a saucepan, combine the chopped chocolate, sweet condensed milk, and butter. Cook over medium-low heat, stirring for about 10 minutes until thickened. Add heavy cream and stir until smooth.
Transfer the cooled cake to a serving platter and pour the brigadeiro generously over the top. Optionally, sprinkle with chocolate sprinkles.

Notes

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Brazilian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 23 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 50 mg