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Carrot Cake with Fudgy Coconut Chocolate Brigadeiro Topping Recipe

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★★★★★

4.7 from 54 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/carrot-cake-with-fudgy-coconut-chocolate-brigadeiro-topping-recipe/