Carrot Cake with Truffled Brigadeiro slice
  1. Home>
  2. Cakes>
  3. Carrot Cake with Truffled Brigadeiro>

How to make Carrot Cake with Truffled Brigadeiro slice

Here's the recipe for a delightful Carrot Cake with Truffled Brigadeiro slice. Let's get started!
5 from 1 review
Prep Time 1 hour 10 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours 50 minutes
Course Homemade food to sell, Sweets and Desserts
Cuisine Brazilian
Servings 10 slices
Calories 630 kcal
Print Recipe

Equipment

  • Stove
  • Oven
  • Blender
  • Refrigerator

Ingredients
 

Filling

  • 13.7 oz Condensed Milk (390g)
  • 4 tbsp Unsweetened Cocoa Powder 1.4 oz (40g)
  • 14.1 oz Heavy Cream (400g)
  • 9.9 oz Chopped Milk Chocolate (280g)

Cake

  • 7 oz Chopped Carrots (200g)
  • 3 units Eggs
  • 1 cup Sugar 7.9 oz (180g)
  • 1/2 cup Oil 4 fl oz (120 mL)
  • 1.5 cups All-Purpose Flour 6.35 oz (180g)
  • 2 tsp Baking Powder 0.35 oz (10g)

Instructions
 

Filling

  • In a saucepan off the heat, combine condensed milk and sifted cocoa powder. Mix well until be homogeneous.
    receita de
  • Add the heavy cream and mix well. Place on medium-low heat, stirring constantly.
    receita de
  • Once it starts to boil, cook for about 8 minutes.
    receita de
  • Remove from heat and add the chopped milk chocolate. Stir until the chocolate melts. This filling yields 32.8 oz (930g).
    receita de
  • Divide this filling into 2 containers with 14.1 oz (400g) of filling each, and one container with the remaining 4.6 oz (130g) of filling.
  • Cover with plastic wrap or a food storage bag in direct contact with the filling, and let it cool at room temperature.
    receita de

Cake

  • In a food processor or blender, combine the chopped carrots, eggs, sugar, and oil. Blend well.
    receita de
  • Add the all-purpose flour and baking powder, and mix with a spatula.
    receita de
  • Transfer to a rectangular pan measuring 8.7 in x 3.9 in x 3.5 in high (22 cm x 10 cm x 9 cm). Line the bottom with parchment paper; no need to grease or flour it.
    receita de
  • Pour the batter and bake in a preheated oven at about 400°F (200°C) for approximately 40 minutes or until a toothpick comes out clean.
    receita de

Assembly

  • Take the pan in which the cake was baked and line it with a food-grade bag.
    receita de
  • Place a layer of cake at the bottom; it should be as smooth as possible.
    receita de
  • Add the 14.1 oz (400g) of filling.
    receita de
  • Add another slice of cake.
    receita de
  • Add the other 14.1 oz (400g) of filling.
    receita de
  • Add the final layer of cake.
    receita de
  • Cover and refrigerate for at least 2 hours.
    receita de
  • Unmold the cake by pulling the plastic bag.
    receita de
  • Turn it sideways to slice it without making a mess.
    receita de

Packaging

  • I used cellophane paper (it comes in a size of 33.5 in x 39.4 in (85 cm x 100 cm); I cut it to a size of 11 in x 9.8 in (28 cm x 25 cm).
    receita de
  • Take a spatula and fold the cellophane paper; this will make it much easier.
  • Cut the cake into slices about 0.8 inch (2 cm) thick and place it on the cellophane paper.
  • Put the 4.6 oz (130g) of filling in a food-grade bag with a 1M tip and decorate the top.
    receita de
  • It’s very important to clean the knife after each cut.
  • Fold the cellophane paper over the cake and use your fingers to gently make it stick.
  • Seal it with tape; close the edges like a present and also use adhesive tape.
    receita de

Notes

Valid to: 5 days stored in the refrigerator and 90 days stored in the freezer.
For slice cake packaging, there is also a slightly plastic-coated cardboard sheet available to place under this type of cake, which provides even more protection. You can find these in confectionery stores or online.
Keyword cake, chocolate