Carrot cake filled with creamy brigadeiro

Carrot cake filled with creamy brigadeiro

No one can resist a hot cake coming out of the oven, right? Very soft, very creamy and chocolatey, this brigadeiro filled carrot cake recipe is perfect for those who love a lot of frosting.




So surprise the family and prepare this delicious dessert to accompany your afternoon coffee or to celebrate a special date. Try it!

Brigadeiro filled carrot cake recipe

Time: 1h20 (+2h in the fridge)

Performance: 10 servings

Difficulty: easy

Ingredients:

  • 3 carrots chopped
  • 1 cup of oil (tea).
  • 3 eggs
  • 2 cups sugar (tea)
  • 3 cups (tea) of wheat flour
  • 1 tablespoon of yeast
  • Margarine and wheat flour for greasing
  • Chocolate sprinkles for sprinkling

Syrup

  • 1/2 cup milk (tea).
  • 2 tablespoons of sugar

Brigadier

  • 3 tablespoons butter
  • 6 tablespoons of chocolate powder
  • 1 cup cream (tea).

Preparation method:

  1. In a blender, beat the carrot, oil, eggs and sugar until smooth.
  2. Transfer to a bowl, add the flour, yeast and mix with a spoon.
  3. Pour into a 24cm diameter baking pan, greased and floured, and bake in a preheated medium oven for 30 minutes or until cooked and golden.
  4. Remove from the oven, let cool, remove from the mold and cut in half horizontally.
  5. For the brigadeiro, place the condensed milk, butter and chocolate powder in a pan over medium heat, stirring until thickened.
  6. Turn off, add the cream and mix.
  7. Arrange part of the cake on a serving plate, drizzle with half the mixed syrup ingredients and spread half the brigadeiro on top.
  8. Place the other part of the cake on the brigadeiro and drizzle with the remaining syrup.
  9. Cover the entire cake with the remaining brigadeiro, sprinkle with chocolate sprinkles and refrigerate for 2 hours before serving.

Source: Terra

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