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Carrot cake with brigadeiro frosting
5 from 5 votes

Carrot Cake with Brigadeiro Frosting

Cook Time: 35 minutes
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Ingredients

Cake

  • 1 heaping cup roasted carrots
  • ¾ cup (150g) cane sugar
  • ¼ cup (60ml) maple syrup
  • ⅓ cup (80ml) grapeseed oil
  • 1 egg
  • 1½ cup (188g) Bob's Red Mill gluten-free 1 to 1 baking flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Frosting

  • 1 can (400ml) full fat coconut milk
  • ¼ cup (60ml) maple syrup
  • 3 tablespoons cacao powder
  • 2 teaspoons coconut oil
  • pinch of salt

Instructions

Cake

  • Preheat the oven to 356°F/180°C and line a loaf pan with parchment paper.
  • In a bowl, combine the flour, baking soda, baking powder, salt, and set aside
  • In a blender, add the carrots, sugar, maple syrup, oil, egg, and blend until smooth. Pour the mixture into the dry ingredients and stir to combine.
  • Pour the batter into the prepared loaf pan and bake it for 30 to 40 minutes until a toothpick inserted into the center comes out clean. Wait 10 minutes before taking it out onto a wire rack to cool completely.

Frosting

  • Add the coconut milk and maple syrup in a saucepan and heat on medium heat until it reaches a boil, whisking continuously. Turn the heat to low and continue to simmer for 30-40 minutes, until the mixture reduces by half.
  • Pour the mixture into a bowl and whisk in the cacao powder. Let it cool completely in the refrigerator.
  • Once the brigadeiro frosting is chilled, frost the cake. If you want a stiffer frosting, stick the frosted cake back in the fridge for 30 minutes to an hour. Enjoy!
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