Brazilian Carrot Cake with Brigadeiro Sauce

Dessert

Ingredients

  • Cake
    • 2 cups peeled carrots
    • 4 eggs
    • 1 cup sugar
    • 1 cup vegetable oil
    • 2 cups all-purpose flour, sifted
    • 1 tablespoon baking powder
    • Pinch of salt
  • Brigadeiro sauce (chocolate glaze)
    • 3 ounces bittersweet chocolate, chopped
    • 1 can sweetened condensed milk
    • 1 tablespoon butter
    • 1/2 cup heavy cream
Notes

Submitted by Dr. Carmen de La Penha, assistant professor of surgery and clinical trials manager

Enjoy your Brazilian Carrot Cake with Brigadeiro Sauce! Photo courtesy of Famiglia Venturelli.

Directions

  • Cake
    • Preheat oven to 350 degrees Fahrenheit.
    • Butter a springform pan, and dust it with flour.
    • In a large bowl, mix baking powder into the sifted flour and set aside.
    • Blend eggs, oil, salt, sugar and peeled carrots in a blender until homogenous.
    • Pour the carrot mixture into the large bowl with flour and gently mix until fully incorporated.
    • Pour the batter into the prepared springform pan and bake for approximately 50 minutes.
    • Once baked, let the cake cool in the pan for 10-15 minutes before removing it.
  • For the Brigadeiro sauce (chocolate glaze)
    • In a saucepan, combined chopped chocolate, sweetened condensed milk and butter.
    • Cook the mixture over medium-low heat, stirring constantly, until thickened and it starts to release from the bottom of the pan (about 10 minutes).
    • Add the heavy cream and stir until smooth.
    • The Brigadeiro sauce should be thick but pourable.
    • Pour the chocolate sauce over the cooled cake.