Carrot Cake with Chocolate Brigadeiro Glaze
A fluffy, vibrant carrot cake topped with a silky Brazilian-style chocolate brigadeiro glaze. The warm sauce seeps into every slice, making each bite incredibly moist and indulgent. Perfect for family gatherings or whenever you crave something truly special.
🛒 Ingredients
20 servings
- 2 cups all-purpose flour, sifted
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- 2 large carrots, peeled and sliced into rounds
- 3 eggs
- ½ cup sunflower oil
- 1 can sweetened condensed milk (14 oz / 395 g)
- 2 heaping tablespoons sweetened cocoa powder
- 1 heaping tablespoon unsalted margarine
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a rectangular baking pan.
- 2
In a blender, combine the carrots, eggs and oil. Blend until completely smooth and liquid.
- 3
In a large bowl, whisk together the sifted flour and sugar.
- 4
Pour the blender mixture into the bowl and stir well with a spatula until fully combined.
- 5
Add the baking powder and fold in gently to keep the batter light and airy.
- 6
Pour the batter into the prepared pan and bake for 35–40 minutes, until golden and a toothpick comes out clean.
- 7
While the cake bakes, combine condensed milk, cocoa powder and margarine in a saucepan.
- 8
Cook over medium heat, stirring constantly, until slightly thickened — it should remain pourable, not firm.
- 9
Once out of the oven, cut the warm cake into generous slices using a thick-bladed knife.
- 10
Immediately pour the warm glaze over the entire cake, letting it flow down between each slice.
💡 Chef's Tip
The secret is pouring the hot glaze over the still-warm cake so it soaks into every slice. Don't let the glaze thicken too much on the stovetop — keep it flowing.
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