Sort ingredients
jdcox
QR Code
Listen
Pdf
Preheat oven to 150°C Fan/170°C/340°F/gas mark 3 and liberally grease a bundt tin with butter and dust with flour.
For the sponge, add the peeled carrots to a blender and blitz until fine.
Add the sugar and mix until the carrots have turned liquidy.
Pour in the oil and blitz again until smooth.
In a separate bowl, add the eggs and vanilla and mix until combined.
Pour into the blender and pulse until just mixed.
In a large bowl, add the flour, potato starch, baking powder and pinch of salt and mix well.
Pour the carrot mix into the large flour bowl and use a balloon whisk to combine until smooth.
Pour the batter into the prepped bundt tin and bake for 38 to 40 minutes.
Allow the sponge to sit in the tin for 15 minutes before carefully turning out onto a cooling rack.
To make the Brigadeiro, add the condensed milk and cocoa powder to a pan and mix well.
Place over gentle heat until pourable, then pour over the cooled sponge.