Name: Carrot Cake With Brigadeiro
Prep time: 40 min
Total time: 40 min
Yield: 6 Porções
Ingredients: 1 unit(s) Condensed milk; 3 tablespoon Cocoa powder; 1 tablespoon Butter; 100 g Chocolate sprinkles; 3 unit(s) Eggs; 1 cup Oil; 2 unit(s) Carrot; 1 cup Sugar (1 and a half cups); 3 cup Wheat flour; 1 tablespoon Yeast

Brazil

Condensed milk

Cocoa powder

Butter

Chocolate sprinkles

Eggs

Carrot

Sugar (1 and a half cups)

Wheat flour

Yeast

Carrot Cake With Brigadeiro

Em um liquidificador, bata os ovos, óleo, as cenouras e o açúcar.

Transfira para um recipiente, junte a farinha de trigo e o fermento em pó.

Misture bem e coloque em uma forma redonda (24 cm de diâmetro), untada com manteiga e polvilhada com farinha de trigo.

Distribua sobre a massa na forma e leve ao forno médio-alto (200°C), preaquecido, por cerca de 40 minutos.

Brigadeiro: 
Em uma panela, coloque o Leite MOÇA, o Chocolate em Pó DOIS FRADES e a manteiga e leve ao fogo médio, mexendo sempre, por cerca de 8 minutos ou até que desprenda do fundo da panela.

Desenforme o bolo ainda morno, cubra com o brigadeiro e decore com o chocolate granulado.

In a blender, beat the eggs, oil, carrots and sugar.

Transfer to a container, add the wheat flour and baking powder.

Mix well and place in a round shape (24 cm in diameter), greased with butter and sprinkled with wheat flour.

Distribute over the dough in the shape and take it to the medium-high oven (200°C), preheated, for about 40 minutes.

Brigadeiro:
In a pan, place the MOÇA Milk, the Chocolate Powder TWO FRADES and the butter and place over medium heat, stirring constantly, for about 8 minutes or until it comes off the bottom of the pan.

Unmold the cake while still warm, cover with the brigadeiro and decorate with the chocolate sprinkles.

Liquidificador 

Carrot Cake With Brigadeiro

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