Brazilian carrot cake with chocolate icing
28 ounces sweetened condensed milk
2 ounces butter
5 1/3 ounces semisweet chocolate, chopped
3 medium carrots, peeled and chopped
3/4 cup vegetable oil
3 cups of flour (230g)
1 1/2 cup sugar
15 grams baking powder
Cook over medium heat the condensed milk with butter.
When the butter melts, add the cocoa.
Stir constantly, until it doesn't stick to the pan anymore.
Remove and keep it in the refrigerator. When cold, shape into small balls and place in freezer for 1 hour.
Beat carrots, eggs and oil in the blender and beat until forming a dough.
Pour into a bowl of flour and add the flour, the sugar and stir well. Finally put the yeast and mix.
Transfer it to a greased and floured cake pan.
Arrange the frozen brigadeiro balls in the center of the cake.
Bake in a preheated oven at 350°F for 40 minutes. Unmold while still warm.
When the cake has cooled, decorate with the rest of the brigadeiros after covering them in chocolate sprinkles.