Carrot Cake with Brigadeiro Frosting

Preheat your oven to 350°F (180°C). Grease with butter and dust with flour your cake pan (see notes for pan options).
In a blender, add the eggs, oil, sugar, and chopped carrots. Blend until completely smooth, about 1–2 minutes.
4 eggs, 200 ml oil, 270 g peeled and chopped carrots, 370 g sugar
In a large bowl, whisk together the flour and baking powder. Pour the blended carrot mixture into the dry ingredients and gently mix with a spatula or whisk just until combined. Do not overmix!
270 g all-purpose flour, 4½ teaspoons baking powder
Pour the batter into the prepared cake pan. Bake for 45 minutes (timing may vary depending on the pan used), or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.

In a medium saucepan, combine the condensed milk, whipping cream, whole milk, cocoa powder, and chocolate chips.
1 can sweetened condensed milk – 395 g, 300 g whipping cream, 70 ml whole milk, 20 g cocoa powder, 40 g bittersweet chocolate chips
Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon. The frosting is ready when:
You can run your spatula through the mixture and it leaves a clear path that doesn’t close immediately. If you lift a spoonful and drop it back in, it sits on top briefly before blending in.
Remove from heat and stir for 2 more minutes to ensure a glossy finish. Transfer the frosting to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely before using.

Once the cake is completely cool, remove from pan. Fill a piping bag fitted with a 1M star tip and pipe swirls of brigadeiro frosting over the top in your desired pattern.

Pan Options: I used a 12x3-inch round aluminum Charlotte cake pan, a gift from Brazil. If you don’t have access to one, you can use: Two 9-inch round pans OR One 9x13-inch rectangular pan
These options will increase the cake's surface area, so consider making 1.5x or double the frosting if you want generous coverage.
Frosting Consistency: Let the brigadeiro cool before piping—it thickens as it cools. Not sure if its the right consistency? Test a small amount in a piping bag with a 1M tip. If too soft, let it cool longer. If you overcook your brigadeiro, it will be impossible to pipe it once it cools. If that is the case, I recommend you do the opposite and pipe your brigadeiro while its still warm.
You can decorate this cake in different ways depending on your time and the occasion. One easy option is to simply pour the brigadeiro frosting over the top, level it with a spoon, add sprinkles, and (if you have them) finish with a few brigadeiros for a festive touch—I used three leftover from a birthday party! For a more polished look, let the frosting cool longer and pipe it onto the cake. Both methods work beautifully.

Please note calories provided are only a rough estimate