Brazilian carrot cake with chocolate icing

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  • 28 ounces sweetened condensed milk
  • 2 ounces butter
  • 5 1/3 ounces semisweet chocolate, chopped
  • 3 medium carrots, peeled and chopped
  • 3 eggs
  • 3/4 cup vegetable oil
  • 3 cups of flour (230g)
  • 1 1/2 cup sugar
  • 15 grams baking powder


    Cook over medium heat the condensed milk with butter.

    When the butter melts, add the cocoa.

    Stir constantly, until it doesn't stick to the pan anymore.

    Remove and keep it in the refrigerator.
    When cold, shape into small balls and place in freezer for 1 hour.

    Beat carrots, eggs and oil in the blender and beat until forming a dough.

    Pour into a bowl of flour and add the flour, the sugar and stir well.
    Finally put the yeast and mix.

    Transfer it to a greased and floured cake pan.

    Arrange the frozen brigadeiro balls in the center of the cake.

    Bake in a preheated oven at 350°F for 40 minutes.
    Unmold while still warm.

    When the cake has cooled, decorate with the rest of the brigadeiros after covering them in chocolate sprinkles.

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    1. C

      These were easy and delicious.

    2. A

      This was simple and delicious

    3. R

      Unfortunately it is not in my taste.I do not recommend it.

    4. N

      I've made this several times…so good! it turned out delicous. Thanks for this recipe!!!!

    5. D

      Love it and thanks.

    6. a

      Looks like a great recipe!! Cant wait to try it!!

    7. d

      i loved it so simple but very elegant.

    8. M

      I made this dish for dinner tonight and it was excellent.

    9. Y

      Made this tonight and it was wonderful!

    10. M

      Your site is the only one I use because I know everything will end up great!

    11. V

      Thanks for the beautiful recipes!

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