Tasty Carrot Cake with
Brigadeiro Topping
Ingredients for the cake batter:

- Carrots – use 300 g (weighed after peeling).

- Granulated sugar – caster sugar also works.

- Vegetable oil – any neutral-flavored oil is fine, but vegetable oil is my go-to.

- Eggs

- Vanilla extract

- Plain flour – also called all-purpose flour.

- Baking powder

- Salt – just a pinch, to enhance the flavors.

How to make the cake

Preheat the oven to 180 °C (350 °F). Grease and flour a round baking pan.

Blend the wet ingredients – In a blender, add the peeled carrots, eggs, oil, sugar, and vanilla extract. Blend until you have a smooth mixture.

Mix the dry ingredients – In a large bowl, sift the flour, baking powder, and salt. Stir to combine.

Combine everything – Pour the carrot mixture into the bowl with the dry ingredients. Gently fold with a spatula until smooth and well incorporated (avoid overmixing).

Bake – Transfer the batter to the prepared pan. Bake for about 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Cool – Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Top with brigadeiro – Once the cake is cool, pour the warm brigadeiro over the top and spread evenly. Let it set before serving.