A light, fluffy carrot cake drenched in creamy chocolate brigadeiro sauce and topped with chocolate sprinkles — a beloved Brazilian classic that melts in your mouth.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10–12 servings
Dietary Badges: Vegetarian | Contains Dairy | Contains Eggs | Nut-Free
Ingredients
For the Carrot Cake:
- 3 medium carrots, peeled and chopped
- 3 large eggs
- 1 cup (240 ml) vegetable oil
- 1½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
For the Brigadeiro Filling and Coating:
- 1 can (395 g) sweetened condensed milk
- 2 tbsp unsweetened cocoa powder
- 2 tbsp unsalted butter
- ½ cup (120 ml) heavy cream
- 1 cup (150 g) chocolate sprinkles (for coating)
Instructions
-
Preheat Oven & Prepare Pan:
Preheat oven to 350°F (180°C). Grease and flour a bundt or ring cake pan. -
Blend Wet Ingredients:
In a blender, combine carrots, eggs, and vegetable oil. Blend until smooth and no carrot pieces remain. -
Mix Batter:
In a large bowl, whisk together sugar, flour, baking powder, and salt. Pour in the blended carrot mixture and stir until smooth. -
Bake the Cake:
Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before unmolding. -
Prepare the Brigadeiro Sauce:
In a saucepan, combine condensed milk, cocoa powder, and butter. Cook over medium heat, stirring constantly until the mixture thickens slightly (about 8 minutes). Remove from heat and stir in the heavy cream for a pourable consistency. -
Assemble the Cake:
Place the cake on a serving plate. Pour half the warm brigadeiro sauce into the center cavity (to create a molten center), then spread the rest evenly over the top and sides. -
Add Sprinkles:
Cover the entire cake with chocolate sprinkles while the brigadeiro is still slightly warm so they adhere well. Chill for 20–30 minutes before serving.
Additional Notes
- For the best texture, use young, sweet carrots — older ones can add an earthy taste.
- The brigadeiro coating thickens as it cools, so pour it while warm for a glossy finish.
- This cake is naturally nut-free and vegetarian.
Brief Introduction
This classic Brazilian carrot cake is unlike the American version — it’s ultra-moist, golden-orange, and covered in a luscious chocolate brigadeiro sauce. The combination of sweet carrots and creamy cocoa creates a dessert that’s both homey and indulgent. It’s a staple at Brazilian celebrations and an irresistible treat for any occasion.
Step-by-Step Cooking Guide
Making the Carrot Batter
- Blend carrots, eggs, and oil until smooth. The smoother the mix, the lighter your cake.
- Whisk together the dry ingredients. Gently fold in the wet blend — avoid overmixing for a fluffy crumb.
Tip: If the batter seems too thick, add 2 tablespoons of milk to loosen it.
Baking and Cooling
- Bake until the top is golden and springs back lightly. Let cool before unmolding to prevent breaking.
Preparing the Brigadeiro
- Stir continuously — brigadeiro burns easily. The right texture is creamy and thick enough to coat the back of a spoon.
Tip: If it becomes too thick, whisk in a bit more cream before pouring.
Ingredient Details and Substitution Tips
- Carrots: Use fresh, firm carrots for best flavor. Frozen or pre-shredded may alter texture.
- Oil: Neutral oils (canola, sunflower) work best; olive oil can add flavor but may overpower.
- Flour: Substitute gluten-free all-purpose mix if needed.
- Condensed Milk: No substitute matches its sweetness, but vegan condensed milk can work for dairy-free adaptation.
- Cocoa Powder: Use Dutch-process for richer color and taste.
Recipe Variations and Serving Suggestions
- Flavor Variations: Add 1 teaspoon of vanilla extract to the batter or a pinch of cinnamon for warmth.
-
Dietary Variations:
- Dairy-Free: Use plant-based condensed milk and coconut cream instead of heavy cream.
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
-
Serving Ideas:
Serve with black coffee or espresso. For a festive twist, top with white chocolate curls or drizzle extra brigadeiro sauce when plating.
Storage and Make-Ahead Information
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm individual slices in the microwave for 15–20 seconds to restore the gooey center.
- Make-Ahead: You can bake the cake a day ahead and prepare the brigadeiro sauce fresh before serving.
Nutrition Facts (Per Serving)
Calories: 420 kcal | Carbs: 52 g | Protein: 6 g | Fat: 21 g | Sodium: 190 mg
Allergens: Milk, Eggs, Gluten
Highlights: Vegetarian, Nut-Free
Frequently Asked Questions (FAQs)
Q: Can I make this without a blender?
A: Yes, grate the carrots finely and use a hand mixer to combine ingredients.
Q: My brigadeiro is too thick — what happened?
A: It was likely cooked too long. Stir in a bit of heavy cream to thin it before pouring.
Q: Can I skip the sprinkles?
A: Absolutely. You can use grated chocolate or leave the surface glossy for a sleek finish.
Q: How do I make it more chocolatey?
A: Add 1 tablespoon of cocoa to the cake batter for a chocolate-carrot fusion version.
Optional Personal Story or Additional Notes
I first discovered this cake while visiting Brazil, where it was served at every birthday party. The vibrant orange crumb and rich chocolate glaze caught my eye, but it was the melt-in-your-mouth texture that won me over. After a few trials, I perfected this version — soft, balanced, and true to the traditional “bolo de cenoura com brigadeiro.”
It’s a showstopper that looks gourmet but is simple to make, perfect for impressing guests or treating yourself.
Reader Interaction and Call-to-Action
Have you tried this iconic Brazilian treat? Share your version or variations in the comments below!
If you loved this recipe, rate it and tag your creation online — I’d love to see your brigadeiro-dripping masterpieces.
