Brazilian Carrot Bundt Cake
Bursting with the flavors of fresh carrots and decadent Brigadeiro frosting, this cake is moist, dense, and incredibly delicious. Whether you're a fan of carrot cake or simply looking to explore new flavors, the Brazilian Carrot Bundt Cake is sure to impress!
Ingredients
Let's gather the Ingredients!
Cake
- 300 g carrots peeled and grated
- 3 large eggs at room temperature
- 1¾ cups light brown sugar
- 1 cup unsalted butter melted
- ½ tsp kosher salt
- 2 cups all-purpose flour sifted
- 1 tbsp baking powder sifted
Brigadeiro Frosting
- 3 ounces bittersweet chocolate chopped
- 1 14-ounce can sweetened condensed milk
- 2 tbsp unsalted butter
- ½ cup heavy cream
Instructions
Let's Begin!
Cake
- Preheat oven to 350°F. Butter and flour a 10-inch bundt pan. Set aside.
- In a blender, combine the carrots, eggs, sugar, melted butter, and salt. Blend until smooth. Pour the mixture into a large bowl.
- Using a wooden spoon or a rubber spatula, gently stir in the flour and baking powder, until no traces of flour remain. Do not overmix.
- Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. Tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto a cooling rack and let the cake continue to cool while you prepare the frosting.
Brigadeiro Frosting
- In a saucepan, combine the chocolate, sweetened condensed milk, and butter. Cook the mixture, over medium-low heat, stirring constantly, until thickened and released from the bottom of the pan, about 10 minutes.
- Add the heavy cream and stir until smooth. The Brigadeiro should be thick but pourable.
- Transfer the cake to a serving platter and pour the Brigadeiro all over the cake. Decorate with chocolate sprinkles, if desired.
- Serve and enjoy with family and friends!