Ingredients:

  • 270g carrots (approx. 3 medium), peeled and sliced into rounds
  • 240ml vegetable oil
  • 3 large eggs, room temperature
  • 400g granulated sugar
  • 300g all-purpose flour, sifted
  • 15g baking powder
  • 0.5 teaspoon salt
  • 395g sweetened condensed milk
  • 30g unsweetened cocoa powder
  • 15g unsalted butter
  • 60ml whole milk

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease your pan thoroughly with butter and a dusting of flour.
  2. In a high-speed blender, combine the sliced carrots, vegetable oil, and eggs. Blend on high for 3 minutes until the mixture is a completely smooth, bright orange liquid.
  3. Pour the orange liquid over the 400g sugar in a separate bowl and whisk until dissolved, then gently fold in the dry ingredients.
  4. Slowly sift the flour, salt, and baking powder into the bowl. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
  5. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake cools slightly, prepare the frosting by combining the sweetened condensed milk, cocoa powder, butter, and milk in a small saucepan over medium heat. Stir constantly until the mixture thickens into a pourable fudge consistency in about 5-8 minutes.
  7. Pour the warm chocolate frosting over the cake, spreading evenly to the edges. Allow to set before slicing.