Carrot Cake with Brigadeiro Frosting
Moist Brazilian Carrot Cake topped with rich brigadeiro frosting—festive, easy to make, and perfect for birthdays or weekend gatherings.
Equipment
- blender to make the cake
- large mixing bowl
- Sauce Pan to make the frosting
- Piping bag to decorate
- 1M decorating tip to decorate
- baking pan see notes
Ingredients
For the Cake
- 4 eggs
- 200 ml oil ¾ cup + 1 tablespoon
- 270 g peeled and chopped carrots 9.5 oz
- 370 g sugar 13 oz
- 270 g all-purpose flour 9.5 oz
- 4½ teaspoons baking powder 0.7 oz
For the Brigadeiro Frosting
- 1 can sweetened condensed milk – 395 g 14 oz or 300 ml
- 300 g whipping cream 10.5 oz
- 70 ml whole milk 2.4 oz
- 20 g cocoa powder 0.7 oz
- 40 g bittersweet chocolate chips 1.4 oz
Instructions
Make the Cake
- 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.
Make the Brigadeiro Frosting
- 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.
Decorate the Cake
- 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.
Notes
Notes
- 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.