Name: Easy Blender Brazilian Carrot Cake with Chocolate Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Ingredients: 3 medium carrots (about 250g), peeled and chopped; 1 cup vegetable oil; 3 large eggs; 2 cups granulated sugar; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 can (14 oz) sweetened condensed milk; 4 tablespoons unsweetened cocoa powder; 2 tablespoons unsalted butter; 1/4 cup whole milk

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter and a light dusting of flour.

In a high-powered blender, combine the chopped carrots, vegetable oil, eggs, and sugar. Blend on high speed for 2 to 3 minutes until the mixture is completely smooth, vibrant orange, and no carrot chunks remain.

Pour the blended carrot mixture into a large mixing bowl. Sift in the all-purpose flour and baking powder, then gently whisk by hand just until combined and no dry flour pockets are visible.

Pour the batter into the prepared baking pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake cools slightly, prepare the glaze by combining the condensed milk, cocoa powder, butter, and whole milk in a medium saucepan over medium heat.

Whisk the glaze constantly for 5 to 7 minutes until it thickens to a pourable fudge consistency that easily coats the back of a spoon.

Pour the warm chocolate glaze evenly over the warm cake, spreading it to the edges with a spatula, and let it set for 15 minutes before slicing into squares.