Carrot Cake with Brigadeiro Icing

For Cake:

Using a blender, mix together the eggs, oil and peeled carrots until a smooth cream is created.

In a bowl, mix flour, sugar and baking powder. Now add into the dry ingredients the smooth cream from the blender. Stir it together until completely homogeneous.

Grease and flour a pan, pour the batter in it and bake in a preheated oven (preheat for about 10 min) for 35 to 50 minutes until the cake is done (you can stick a clean tooth pick in the middle of the cake and if it comes out clean, the cake is done).

For Topping:

In a small saucepan, pour the condensed milk, chocolate powder and butter and whisk the mixture together over medium-low heat, bringing to a boil.

Continue stirring two minutes, or until mixture becomes so thick that you can’t see the bottom of the pan.

Remove from heat and carefully scoop hot mixture out of pot onto the cake.