Carrot Cake With Brigadeiro

Carrot Cake with Brigadier is all good. Guaranteed success.

See complete recipe below.

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Carrot Cake With Brigadeiro

Site Author's Comment

Carrot cake recipe with brigadeiro: this recipe is ideal for those looking for a chocolate covered carrot cake. This cake is very yummy. This recipe has difficulty level 3. It means that it is a carrot cake with quick and easy brigadeiro, or even a carrot cake with chocolate coating easy and fast. Just doing it to know ... See the recipe below.

INGREDIENTS

Pasta

01 large carrot
02 (cups) of sugar
03 eggs
01 (cup) of oil
03 (cups) of flour
01 pinch of salt
01 (tablespoon) baking powder

Roof

01 condensed milk
03 (tablespoons) chocolate powder
01 (tablespoon) of butter

How to prepare the pasta

Beat in the blender oil, eggs and sugar. Pour into a bowl.Add flour, baking powder and salt. Mix well.
Grease a shape with margarine and flour. I suggest bore shape for better coverage dropping effect when breaking the cake.
Heat the Oven. Bring the dough to medium oven for 40 minutes

Mode of Preparation of Brigadier's Coverage

Stir all INGREDIENTSin a pan until thick.
Caution: As soon as it thickens, turn off the heat so that the coating is creamy.
Unscrew the dough and pour the cover.

Special Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.
Separate all INGREDIENTSn the correct measure before starting the recipe.The dough can not stand still, otherwise you will lose air incorporated into the dough.
Sift the sugar, flour and cornstarch before starting the dough.
Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.
Boil the milk before starting the recipe and let it cool before using in bulk.

Tips to follow during the preparation

You can prepare this dough in two different ways: the flour with or without the yeast.When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (which simulates a dish) and gently stir the dough adding the flour gradually. Do not stir too much to lose air incorporated in the dough.Pasta.

Note that the flour usually stays on the edge of the bowl. Take care to remove the flour from the edge of the bowl, always stirring from the bottom up.

In the case of yeast separated from the flour, which is the most common, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.Pasta.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the pin test. Use a toothpick or the back of the matchstick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.