Bolo Formigueiro de Cenoura – Fofinho e Irresistível
Delight in this moist, carrot-based cake with a crunchy chocolate topping, perfect for any occasion.
Ingredients
Main
- 3 medium carrots, peeled and chopped
- 4 eggs eggs
- 1 cup sunflower or canola oil
- 2 cups sugar
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup chocolate sprinkles
- 1 can sweetened condensed milk (For the topping)
- 1 tbsp butter (For the topping)
- 3 tbsp cocoa powder (For the topping)
- 0.5 cup milk (For the topping)
Instructions
- Preheat oven to 180°C (356°F). Grease and flour a baking pan.
- In a blender, blend carrots, eggs, and oil until smooth.
- In a bowl, combine flour, sugar, and baking powder. Add the blended mixture and mix well.
- Pour batter into the prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean.
- Prepare the topping: in a saucepan, combine condensed milk, butter, cocoa powder, and milk. Cook over medium heat, stirring constantly, until thickened.
- Spread the topping over the cooled cake and sprinkle with chocolate sprinkles.
Notes
Keep the cake refrigerated for best results. Enjoy!