Carrot Cake with Creamy Brigadeiro

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Carrot Cake with Creamy Brigadeiro

Name: Carrot Cake with Creamy Brigadeiro
Prep time: 1 h
Total time: 1 h
Yield: 1 Porções
Ingredients: 240 g Wheat flour; 15 g Chemical Yeast; 200 ml Sunflower or Canola Oil; 400 g Refined Sugar; 3 unit(s) Eggs; 3 unit(s) Carrots (Medium Size)

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

1 servings

Victor Hugo

@victor_underkitchen

Ingredients
Recipe

Wheat flour240 g
Chemical Yeast15 g
Sunflower or Canola Oil200 ml
Refined Sugar400 g
Eggs3 unit(s)
Carrots (Medium Size)3 unit(s)

Start by making the Mise en place and book
In a blender, beat the eggs, oil, chopped carrots and sugar;
Beat for 4 to 5 minutes;
After obtaining a completely homogeneous mixture, transfer it to a bowl and add the wheat flour little by little and the chemical yeast;
With the aid of a fouet, mix delicately until the dry part is well combined with the mass.
Unite a shape of up to 20 cm with butter or oil, sprinkle wheat flour and pour the dough;
Bake in a preheated oven at 180° for 40 to 50 minutes
After passing the time. Poke the cake with a toothpick, if it comes out clean, it's already baked;
Finish with the Creamy Brigadeiro.

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Carrot Cake with Creamy Brigadeiro

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