Directions
- 1Give the carrots a rough chop.
- 2Add the chopped carrots into the blender along with the sugar, three eggs, and neutral oil (avocado oil).
- 3Blend for a hot second until super emulsified and smooth.
- 4Add a splash of vanilla and about a teaspoon of apple cider vinegar to the blender and blend again.
- 5Sift all the dry ingredients: all-purpose flour, corn starch, baking powder, and salt.
- 6Pour the carrot mixture into the dry ingredients and mix until just combined.
- 7Pour the batter into a greased and floured bundt pan.
- 8Bake at 325F for 50-60 minutes.
- 9Let the cake cool in the bundt pan for 10 minutes.
- 10Turn the cake onto a wire rack to cool for 1-2 hours.
- 11To 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.
- 12Cook the brigadeiro mixture down on the stove top until the butter is melted and the sauce starts to thicken.
- 13Pour 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
- 5 g salt
- 1 can sweetened condensed milk
- 3 tbs cocoa powder
- 1 pinch salt
- 1 tbs butter
- chocolate vermicelli sprinkles
Equipment
blenderbundt panwire rackstove top
Tips
- The final batter should be really loose, almost like pancake batter.
- Let cool in the bundt for 10 min then turn onto a wire rack.
- Cool for 1-2 hours.
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