Ingredients: Dough
270 grams of CARROTS
200 ml of OIL
3 EGGS
360 grams of CRYSTAL SUGAR
240 grams of WHEAT FLOUR
8 grams of YEAST POWDER
1 pinch of salt
Ingredients: Stuffing
400 grams of MILK CREAM (whey-free)
400 grams of SEMI Bitter CHOCOLATE, CHopped
2 tablespoons of WHISKEY
Ingredients: Cover
2 cans of condensed milk
300 grams of HALF BITTER CHOCOLATE
40 grams of BUTTER
1 box of MILK CREAM

Method of Preparation: Dough
Chop the carrots and put them in a blender.
Add the oil, eggs and sugar.
Whisk until everything combines.
Pour the mixture into a large bowl.
Add the sifted flour and baking powder.
Add salt to taste and mix well with a fork.
TIP: Mix from bottom to top, from the center to the edges.
Divide the dough into 3 greased and floured 21 cm molds, with baking paper at the bottom.
Bake in a preheated oven at 180°C for approximately 30 minutes.

Method of preparation: Stuffing
Put the milk cream in a saucepan and cook over low heat until lukewarm.
TIP: If using canned cream, remove the whey first!
Put the chocolate in the blender and pour the lukewarm milk cream over it.
TIP: before blending the mixture, close the blender with the lid and let the chocolate melt for 3 minutes.
Add the whiskey and beat until you obtain a homogeneous cream.

Method of preparation: Garnish
Place the condensed milk, chopped chocolate (or drops) and butter in a saucepan.
Turn heat to medium/low and stir constantly.
Add the milk cream as soon as it reaches the brigadier point (when the mixture completely disintegrates from the bottom of the pan).
Mix for another 1 or 2 minutes and turn off.
Separate a small portion into a saucepan and pour the rest into another container.
Put the small jar in the refrigerator.

Assembly :
In a 21 cm mold with removable bottom, line the side with acetate.
When the cakes have cooled, cut the top of each so that it is straight and place the first layer of the cake on the bottom of the pan.
Pour half of the mousse on top, tap lightly and place in the freezer for about 10 minutes.
Place the other cake layer on top and press to compact.
Pour in the rest of the mousse and put in the freezer for another 10 minutes.
Assemble the last part of the cake and return it to the freezer until firm.
Take the cake out of the freezer and cover its entire surface with the brigadeiro.
Make brigadeiro balls with the cream from the smallest pot and decorate the top of your cake.
Finish decorating by placing sprinkles around the bottom edge of the cake and enjoy!