Bolo De Cenoura (Carrot Cake)

cooking.nytimes.com

Randy Kepple

subheading: FOR THE CAKE:

2 cups/260 grams all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt (such as Diamond Crystal)

½ cup/115 milliliters grapeseed oil or other neutral oil, such as safflower or canola, plus more for pan

2 large or 3 medium carrots (about 300 grams), trimmed, scrubbed and roughly chopped

1¼ cups/270 grams granulated sugar

3 eggs, at room temperature

½ cup/112 grams full-fat sour cream

subheading: FOR THE BRIGADEIRO TOPPING:

2 (7.4-ounce/210-gram) cans sweetened condensed coconut milk

5 tablespoons/30 grams Dutch-process cocoa powder

¼ teaspoon kosher salt (such as Diamond Crystal)

2 tablespoons chocolate sprinkles

Directions at cooking.nytimes.com

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