1Give the carrots a rough chop and add them into the blender, along with the sugar, three eggs, and neutral oil (like avocado oil).
2Blend this for a hot second until super emulsified and smooth.
3Add a splash of vanilla and about a teaspoon of apple cider vinegar to the mixture and blend again.
4Sift all of the dry ingredients: all-purpose flour, corn starch, baking powder, and salt.
5Pour the carrot mixture into the dry ingredients and mix until just combined. The final batter should be really loose, almost like pancake batter.
6Pour the batter into a greased and floured bundt pan.
7Bake at 325F for 50-60 minutes.
8Let the cake cool in the bundt pan for 10 minutes, then turn it onto a wire rack to cool for 1-2 hours.
9To make the brigadeiro, combine one can of sweetened condensed milk, about two tablespoons of cocoa powder, a pinch of salt, and about a tablespoon of butter in a saucepan.
10Cook this down on the stove top until the butter is melted and the sauce starts to thicken.
11Pour the brigadeiro over the cooled cake and add chocolate vermicelli sprinkles.
Ingredients
300 g carrots
3 large eggs
300 g granulated sugar
180 g avocado oil
2 tsp vanilla extract
1 tsp apple cider vinegar
200 g all-purpose flour
40 g cornstarch
10 g baking powder
4 g salt
1 can sweetened condensed milk
2 tbs cocoa powder
1 pinch salt
1 tbs butter
chocolate vermicelli sprinkles
Equipment
blenderbundt panwire rackstove top
Tips
Blend carrots, oil, eggs, and sugar until smooth and emulsified (about 5 minutes).
Let the cake cool in the bundt pan for 10 minutes before turning it onto a wire rack.