Carrot Cake with Chocolate Topping

Carrot Cake with Chocolate Topping – Perfect for Afternoon Snack or Breakfast

10.5 oz (300 g / about 3 medium) carrots, chopped
1 cup (240 ml / 8 fl oz) vegetable oil
3 eggs
1 ¾ cups (12.7 oz / 360 g) granulated sugar
3 cups (12.7 oz / 360 g) all-purpose flour, sifted
1 tablespoon (15 g) baking powder
Butter (or margarine) and flour for greasing the pan
Chocolate sprinkles for finishing
1 ½ cans (21 oz / 600 g) sweetened condensed milk
2 tablespoons (1.4 oz / 40 g) butter
5 tablespoons (1.8 oz / 50 g) unsweetened cocoa powder
½ cup (3.4 fl oz / 100 ml) heavy cream

In a blender, combine the chopped carrots, vegetable oil, eggs, and sugar. Blend for about 3–4 minutes until you get a smooth and creamy mixture.

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