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Recipe for carrot cake made in slice format, ensuring it is light and delicious, ideal for family or sale, with creamy brigadeiro filling.
Recipe Video
Ingredients
- 180g de Carrots
- 2unidades de Large eggs
- 1/2cup de Oil
- 1cup de Sugar
- 1,5cup de All-purpose flour
- 2teaspoon de Baking powder
- 1pinch de Salt
- 2cans de Sweetened condensed milk
- 2small boxes de Heavy cream
- 6tablespoon de Cocoa powder (70% cacao)
- 2tablespoon de Butter
Instructions
Weigh the carrots (180g) or measure 1 and 1/4 cups well packed, ensuring the exact amount so the cake does not become dense.
Dica: Weighing the carrots is the surest way to guarantee success.
In the blender, add the weighed carrots, two large eggs, and half a cup of oil.
Blend the mixture until it is completely smooth and the carrots are totally pureed.
Dica: Transferring to another container after blending prevents incomplete mixing that can happen in the blender.
Transfer the blended liquid mixture to a bowl and add one cup of sugar, mixing well until the sugar is completely dissolved.
Sift the dry ingredients separately: 1 and a half cups of all-purpose flour, two teaspoons of baking powder, and a pinch of salt (to enhance the flavor).
Dica: Sifting the dry ingredients makes the batter lighter.
Gently fold the sifted dry ingredients into the carrot mixture, mixing only until a homogeneous batter is obtained, with no flour lumps.
Dica: There is no need to use an electric mixer, as the batter is light.
Pour the batter into a loaf pan (recommended size 20x11 cm) greased with butter and lightly floured.
Bake in a preheated oven at 350°F (180°C) for about 35 to 40 minutes, or until a toothpick inserted comes out clean.
Dica: Allow the cake to cool completely before slicing.
While the cake cools, prepare the brigadeiro filling: in a medium-low heat saucepan, mix two cans of sweetened condensed milk, two small boxes of heavy cream, six tablespoons of cocoa powder (not chocolate drink mix), and two tablespoons of butter.
Dica: Use a tall saucepan and a long-handled spatula to avoid burns from splattering.
Cook the brigadeiro, stirring continuously for 10 to 15 minutes, until it reaches the consistency for filling—it should pull away from the bottom of the pan and form soft peaks when dropped onto itself.
Dica: For a less sweet brigadeiro, use cocoa powder with a high cacao content (e.g., 70%).
Remove the brigadeiro from the heat and let it cool completely.
Carefully remove the completely cooled cake from the pan and slice it horizontally into three layers, leveling the top if necessary.
Dica: To facilitate cutting, use a long, steady knife.
Line the original loaf pan with plastic wrap or a plastic bag to assemble the layered slices.
Place the first cake layer in the lined pan and spread approximately half of the brigadeiro filling over it.
Dica: If the brigadeiro is too stiff, briefly warm it for 10-20 seconds in the microwave. Moisten your spoon with milk or water to prevent sticking.
Place the second cake layer, add the remaining brigadeiro, and top with the final cake layer.
Wrap the assembled cake tightly with the plastic wrap to compact it and refrigerate for a minimum of 4 hours to stabilize.
Dica: The refrigeration time is essential for the stability of the slices.
Carefully unmold the chilled cake and serve in slices.
Dica: Optional: finish with your preferred frosting or decoration.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
Categories
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