Carrot Cake with Fudgy Coconut Chocolate Brigadeiro Topping Recipe

Introduction

Bolo de Cenoura, or Brazilian carrot cake, is a moist and flavorful treat topped with a rich chocolate brigadeiro glaze. This unique cake combines the sweetness of carrots with a fudgy cocoa topping, perfect for any occasion.

Ingredients

• 2 cups (260 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 cup (115 milliliters) grapeseed oil or other neutral oil (such as safflower or canola), plus more for pan
• 2 large or 3 medium carrots (about 300 grams), trimmed, scrubbed, and roughly chopped
• 1 1/4 cups (270 grams) granulated sugar
• 3 eggs, at room temperature
• 1/2 cup (112 grams) full-fat sour cream
• 2 (7.4-ounce/210-gram) cans sweetened condensed coconut milk
• 5 tablespoons (30 grams) Dutch-process cocoa powder
• 1/4 teaspoon kosher salt (such as Diamond Crystal)
• 2 tablespoons chocolate sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and 1 teaspoon salt. Generously brush a 9-inch round cake pan with oil.
2. Step 2: In a blender or food processor, pulse the chopped carrots about 6 to 10 times until finely minced. Add the sugar and pulse until just combined, about 30 seconds. Add the oil and eggs all at once, and pulse until combined and slightly foamy, about 30 seconds. (Alternatively, grate the carrots finely into a bowl, then whisk in sugar, eggs, and oil.)
3. Step 3: Pour the wet carrot mixture into the bowl with the dry ingredients and whisk until just combined. Gently fold in the sour cream. Pour the batter into the prepared cake pan.
4. Step 4: Bake until the sides pull away slightly from the pan and a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Let the cake cool in the pan on a rack for 10 minutes. Then invert the cake onto the rack and let cool completely.
5. Step 5: While the cake cools, prepare the brigadeiro topping. In a small saucepan, whisk together the sweetened condensed coconut milk, cocoa powder, and 1/4 teaspoon salt. Stir over medium-low heat until smooth, then increase to medium and simmer, stirring frequently, until the mixture thickens and forms large bubbles, about 12 to 15 minutes. It should coat a spatula and drizzle slowly.
6. Step 6: Remove the topping from heat and let cool, stirring often to prevent a skin from forming, until thick and fudgy, about 25 to 30 minutes. Spread the cooled topping over the cake, swirling over the center and letting it drip down the edges. Let it set for 10 minutes, then sprinkle with chocolate sprinkles. Slice and serve.

Tips & Variations

• Use freshly grated carrots if you don’t have a blender or food processor; this ensures a nice texture.
• Substitute sweetened condensed coconut milk with regular sweetened condensed milk for a traditional flavor.
• For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the batter before baking.
• Try using different neutral oils like canola or sunflower oil if grapeseed is unavailable.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. Reheat gently if desired to soften the brigadeiro topping, either in a microwave for a few seconds or at low oven heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check the blend’s instructions for best results.

What if I don’t have sour cream?

You can replace sour cream with plain Greek yogurt or crème fraîche in equal amounts without changing the texture much.

Carrot Cake with Fudgy Coconut Chocolate Brigadeiro Topping Recipe

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Bolo de Cenoura, or Brazilian Carrot Cake, is a moist and tender cake made with freshly pulsed carrots, a touch of grapeseed oil, and a smooth, fudgy brigadeiro-inspired chocolate topping made from sweetened condensed coconut milk. This delightful treat combines the natural sweetness of carrots with rich cocoa, offering a unique and luscious twist on classic carrot cake.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Brazilian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 2 cups (260 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 cup (115 milliliters) grapeseed oil or other neutral oil (safflower or canola), plus more for pan
• 2 large or 3 medium carrots (about 300 grams), trimmed, scrubbed, and roughly chopped
• 1 1/4 cups (270 grams) granulated sugar
• 3 eggs, at room temperature
• 1/2 cup (112 grams) full-fat sour cream

Brigadeiro Topping

• 2 (7.4-ounce/210-gram) cans sweetened condensed coconut milk
• 5 tablespoons (30 grams) Dutch-process cocoa powder
• 1/4 teaspoon kosher salt (such as Diamond Crystal)
• 2 tablespoons chocolate sprinkles

Instructions

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Generously brush a 9-inch round cake pan with grapeseed oil to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients.
2. Process the carrots and wet ingredients: In a blender or food processor, pulse the roughly chopped carrots about 6 to 10 times until finely minced. Add the granulated sugar and pulse just until combined, about 30 seconds. Add the grapeseed oil and eggs all at once, then pulse for about 30 seconds until the mixture appears combined and slightly foamy. Alternatively, grate carrots finely by hand, then mix with sugar, eggs, and oil using a whisk.
3. Combine wet and dry: Pour the wet carrot mixture into the bowl with the dry ingredients. Using a whisk, gently mix until just combined to avoid overmixing. Fold in the sour cream carefully, then pour the batter into the prepared cake pan.
4. Bake the cake: Bake for about 45 to 50 minutes, or until the cake’s edges pull slightly away from the pan and a toothpick inserted into the center comes out clean. Once baked, transfer the cake on a rack set over a sheet pan and let it cool for around 10 minutes in the pan.
5. Cool the cake: Carefully invert the cake onto a baking rack and allow it to cool completely to room temperature before applying the topping.
6. Prepare the brigadeiro topping: In a small saucepan over medium-low heat, combine the sweetened condensed coconut milk, Dutch-process cocoa powder, and salt. Whisk continuously until the cocoa powder dissolves. Increase the heat to medium and simmer, stirring frequently, until the mixture forms large bubbles and thickens to coat a spatula and drizzle slowly, about 12 to 15 minutes. Remove from heat and let cool completely, stirring frequently to prevent skin formation, until thick and fudgy, approximately 25 to 30 minutes.
7. Frost and garnish: Spread the cooled brigadeiro topping evenly over the cooled cake, swirling slightly in the center and letting it drip over the edges. Allow to set for about 10 minutes, then sprinkle chocolate sprinkles over the top. Cut into wedges and serve.

Notes

• Using a blender or food processor for the carrots yields a finer texture, but grating by hand works as an alternative.
• Sweetened condensed coconut milk offers a dairy-free twist suitable for those avoiding dairy.
• Make sure to cool the brigadeiro topping thoroughly to achieve the proper thick, fudgy consistency.
• If you prefer a less sweet cake, reduce sugar slightly, but keep in mind the topping is rich and sweet.
• The cake keeps well in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days.

Keywords: Bolo de Cenoura, Carrot Cake, Brazilian Dessert, Brigadeiro Topping, Chocolate Carrot Cake