Bolo de Cenoura com Cobertura de Chocolate

Instructions

1. Preheat oven to 180 °C. Grease and flour a 25 cm round cake tin.
2. Blend the carrot chunks, eggs and oil in a blender until completely smooth, 2–3 minutes.
3. Add the sugar and blend 30 seconds more.
4. Pour the carrot mixture into a large bowl. Sift in the flour, baking powder and salt. Fold gently until just combined — a few streaks of flour are fine; do not over-mix.
5. Pour into the prepared tin and bake for 35–40 minutes until a skewer comes out clean and the top is deep golden. Cool in the tin 10 minutes, then turn onto a rack.
6. While the cake cools, make the chocolate glaze: combine condensed milk, cocoa powder and butter in a small saucepan. Cook over medium heat, stirring constantly, for 5 minutes until thickened.
7. Pour the hot glaze over the warm cake, spreading with a spatula and allowing it to run down the sides. Leave to set 20 minutes before slicing.

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