Brazilian Bolo de Cenoura with Chocolate Glaze

Preheat oven to 180°C

Grease a 20 cm round cake pan

Peel and chop the carrots

Melt the butter and set aside

In a blender, combine the chopped carrots, sugar, eggs, and vegetable oil; blend until smooth.

In a large bowl, mix the flour and baking powder together.

Pour the blended carrot mixture into the flour mixture and stir until well combined.

Pour the batter into the prepared cake pan.

Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.

While the cake is baking, prepare the chocolate glaze by combining melted butter, sweetened condensed milk, cocoa powder, and milk in a saucepan over low heat.

Stir the glaze until it thickens slightly, then remove from heat.

Once the cake is done, let it cool for 10 minutes before transferring it to a wire rack.

Drizzle the chocolate glaze over the cooled cake before serving.