Imagine a dessert that combines the moist, earthy sweetness of carrots with a luxurious chocolate pudding topping that will make your mouth water instantly! This Brazilian "Bolo de Cenoura com Pudim de Chocolate" is not just a cake - it's a culinary experience that bridges comfort and indulgence in one spectacular dish. Perfect for family gatherings, weekend treats, or when you simply want to impress your friends with a unique and delectable dessert that looks as amazing as it tastes!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Brazilian
Serves: 10 servings
Ingredients
- 2 cups grated carrots
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 can sweetened condensed milk
- 1/2 cup cocoa powder
- 1/2 cup milk
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour to prevent sticking.
- In a large mixing bowl, combine grated carrots, sugar, vegetable oil, and eggs. Whisk together until the ingredients are well incorporated and the mixture becomes smooth.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution.
- Gradually add the dry ingredients to the carrot mixture, stirring gently with a spatula until a uniform batter forms. Be careful not to overmix to maintain the cake's light texture.
- Pour the cake batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the cake pan in the preheated oven and bake for 35-40 minutes. To check doneness, insert a toothpick into the center - it should come out clean when the cake is fully baked.
- While the cake is baking, prepare the chocolate pudding. In a medium saucepan, whisk together sweetened condensed milk, cocoa powder, milk, and cornstarch until smooth.
- Cook the chocolate mixture over medium heat, stirring constantly to prevent burning. Continue cooking until the pudding thickens and begins to bubble, approximately 5-7 minutes.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once the cake has cooled, spread the warm chocolate pudding evenly over the top of the cake, allowing it to slightly drip down the sides.
- Let the cake cool completely at room temperature, allowing the pudding to set. For best results, refrigerate for 1-2 hours before serving.
- Slice and serve chilled. Optionally, garnish with chocolate shavings or a dusting of cocoa powder for extra decoration.
Tips
- Use fresh, finely grated carrots for the best texture and moisture in your cake.
- Make sure all ingredients are at room temperature before mixing to ensure smooth incorporation.
- Do not overmix the batter - this can lead to a dense, tough cake instead of a light, fluffy one.
- When preparing the chocolate pudding, stir constantly to prevent burning and achieve a smooth consistency.
- Let the cake cool completely before adding the pudding topping to prevent melting and ensure proper setting.
- For an extra touch of elegance, use a fine-mesh sieve to dust cocoa powder on top of the finished cake.
- This cake tastes even better the next day, so don't hesitate to make it in advance!
- Store in the refrigerator and consume within 3-4 days for optimal freshness and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 70mg
