Steps
- Preheat the oven to 350°F / 175°C. Butter and flour a 10in / 25cm Bundt pan.
- Blend 300g of peeled chopped carrots, 3 large eggs, 1¾ cups of sugar, 1 cup of vegetable oil, and 1 pinch of salt until completely smooth.
- Pour into a bowl and gently fold in 2 cups of sifted all-purpose flour and 1 tablespoon of sifted baking powder. Transfer to the pan.
- Bake for about 50 minutes, until a skewer comes out clean. Cool in the pan for 10 minutes, then loosen the edges and invert onto a rack.
- For the frosting, stir 85g of chopped bittersweet chocolate, 397g of sweetened condensed milk, and 2 tablespoons of unsalted butter in a saucepan over medium-low heat for about 10 minutes, until thick and pulling from the base.
- Stir in ½ cup of heavy cream until smooth and pourable. Put the cake on a platter, pour over the frosting, and let it set slightly.