Bolo de Cenoura Brasileiro com Recheio de Brigadeiro Trufado – A Brazilian Carrot Cake with Decadent Truffle Filling

Preheat your oven to 350°F (175°C) and grease a round cake pan (9-inch) with butter and flour.
In a blender, combine the chopped carrots, eggs, sugar, and vegetable oil. Blend until smooth.
In a large bowl, whisk together the flour, baking powder, vanilla extract, and salt.
Pour the carrot mixture into the dry ingredients and mix until well combined.
Pour the batter into the prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely in the pan.
Make the Brigadeiro Trufado:

In a saucepan over medium heat, combine the sweetened condensed milk, cocoa powder, and butter. Stir continuously to prevent burning.
Cook the mixture for 5-7 minutes, or until it thickens and starts to pull away from the sides of the pan.
Remove the pan from the heat and stir in the chopped dark chocolate until it melts completely and the mixture becomes smooth.
If you want a creamier texture, add 1 tablespoon of cream and stir until well combined. Let it cool to room temperature.
Assemble the Cake:

Once the carrot cake has cooled, slice it in half horizontally.
Spread the brigadeiro trufado evenly between the layers of the cake, creating a delicious truffle filling.
Place the top layer of the cake back on, covering the brigadeiro.
Decorate the Cake:

Drizzle the melted dark chocolate over the top of the cake for a glossy, decadent finish.
Serving and Storage Tips: