2 large CARROTS // peel and finely chop
3 EGGS // crack, obviously
2 cups FLOUR
2 cups SUGAR
1/2 cup VEGETABLE OIL
1.5 Tsp. BAKING POWDER
Put all of this in a blender and beat it until you can’t see any chunks of carrot. If the mixture is too dry to blend, add a few Tbsp. of milk to the mixture until the blender can get it going.
Pour into a greased cake pan. All ovens are different: cook in your oven at a reasonable temperature until a clean fork inserted into the center comes out clean.
Let cool before applying frosting.
200g BITTER-SWEET CHOCOLATE // coarsely chopped
200mL SWEETENED CONDENSED MILK
Combine these in a double-boiler until the chocolate is completly melted and the mixture has a uniform color and texture.
While still warm, pour over cake and spread around until even.
Storage: on counter 2 days, in fridge 4 days.