Classic Carrot Cake with Chocolate Frosting

Peel the carrots, cut into pieces, wash, and cook covered with water until tender. Drain and let cool slightly

In a blender, blend the cooked carrots, eggs, and oil until smooth

Pour the mixture into a bowl and mix in the sugar and sifted all-purpose flour and baking powder

Pour into a greased 20x30 cm rectangular baking pan

Bake in a preheated oven at 180°C (350°F) for 40 minutes

In a saucepan, combine sweetened condensed milk, cocoa powder, and butter

Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the pan

Pour the hot frosting over the cake

Sprinkle chocolate sprinkles evenly over the frosting

Let the cake cool