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Delicious Carrot Cake with Ninho Milk Frosting

Name: Delicious Carrot Cake with Ninho Milk Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough:; 2 cups of grated carrots; 1 cup sugar; 3 eggs; 1/2 cup oil; 2 cups all-purpose flour; 1 tablespoon baking powder; Topping:; 1 can sweetened condensed milk; 1/2 cup of powdered milk (Ninho milk); 1 tablespoon butter

Por

Master Receita Solta

Delicious Carrot Cake with Ninho Milk Frosting

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories790 kcal

Resumo para quem tem pressa

"This classic Carrot Cake gets a creamy powdered milk frosting that balances the sweetness and adds a velvety texture. A surefire option for family snacks, combining a light blender batter with quick pan preparation."

Delicious Carrot Cake with Ninho Milk Frosting

O Que Você Precisa Saber

- Correct processing of raw carrot with oil and eggs in the blender prevents the dough from becoming heavy or dense. - The delicate incorporation of flour by hand preserves air bubbles and prevents excessive gluten formation. - Cooking the topping over low heat to the soft brigadeiro point ensures a firm topping that does not run.

Ingredients

Main Course

Dough:
2 cups of grated carrots
1 cup sugar
3 eggs
1/2 cup oil
2 cups all-purpose flour
1 tablespoon baking powder
Topping:
1 can sweetened condensed milk
1/2 cup of powdered milk (Ninho milk)
1 tablespoon butter

Instructions

Main Course

Preheat the oven to 180°C and grease the pan with butter and wheat flour.

In the blender, beat the carrot, sugar, eggs, and oil until you get a homogeneous mixture.

In a bowl, mix the wheat flour with the baking powder.

Add the blender mixture to the bowl and stir delicately until incorporated.

Pour the batter into the greased pan and bake for 35 minutes.

Enquanto o bolo assa, prepare a cobertura: in a pan, mix the condensed milk, powdered milk, and butter.

Cook over low heat, stirring constantly, until creamy and homogeneous.

Remove the cake from the oven, let it cool, and unmold.

Spread the frosting over the cake and finish with powdered milk to taste.

Serve and enjoy every piece!

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Chef Tips

- Weigh or measure the grated carrots without packing the cup, as excess carrot makes the dough heavy and too moist. - Wait for the cake to cool completely before unmolding to avoid cracking when receiving the warm glaze. - Sprinkle the powdered milk over the topping only after it warms up so that the powder does not dissolve in the humidity.

Variations

- Marbled topping: interleave strips of the Ninho milk topping with traditional chocolate brigadeiro. - Coconut touch: add 2 tablespoons of finely grated coconut to the powdered milk topping during cooking. - Version in a tray: bake in a rectangular baking sheet and cut into individual squares ready to serve at parties.

Substitutions

- Soybean oil can be replaced by corn, sunflower, or canola oil while maintaining the exact same measurement. - Refined sugar can be replaced with crystal or demerara sugar blended beforehand in a food processor. - The powdered milk topping can be made with lactose-free condensed milk and vegetable butter if necessary.

How to Store

With the topping, keep the cake covered in the refrigerator for up to 4 days in a closed container to maintain the texture of the cream. Remove from refrigeration about 20 minutes before serving for the dough to regain its original softness.

Can You Freeze It?

Freeze only the baked cake without the topping, wrapped in plastic wrap for up to 60 days in the freezer. Do not freeze with the frosting on, as powdered milk cream releases water and loses its silky consistency upon thawing.

What to Serve With

Harmonizes very well with filtered black coffee without sugar, iced mate tea with lemon, or natural passion fruit juice. For dessert, serve with fine shavings of semi-sweet chocolate over the topping.

Frequently Asked Questions

Why does the Carrot Cake sink or become dense?

Generally occurs due to excess carrot in the dough or beating the wheat flour too much in the blender; measure the carrot accurately and mix the flour by hand gently.

Can I put the topping on with the cake still hot?

Ideally, the cake should be warm to cool and the frosting warm, preventing excessive heat from making the cream melt and run completely to the base.

How to know if the topping has reached the correct point?

The ideal point is when the cream starts to come off the bottom of the pan, similar to a soft spoon brigadeiro, dripping in a continuous ribbon from the spatula.