Brazilian carrot cake with white brigadeiro.

Brazilian carrot cake recipe:

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cup granulated sugar
1/2 cup vegetable oil
3 eggs
425g carrots
Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Add the carrot, eggs, and oil to a blender and blend well.
Add salt, sugar and flour. Mix well.
Add baking powder and whisk gently.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.

White Brigadeiro recipe:

Ingredients:
395g sweetened condensed milk
1 tablespoon butter
3 tablespoons white chocolate
Instructions:

In a medium saucepan, combine the sweetened condensed milk, butter, and white chocolate
Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Reduce the heat to low and continue to cook, stirring constantly, for 2 minutes.
Remove from the heat.
Be creative and decorate the cake. I used grated white chocolate.