Brazilian Carrot Cake Pudding

In a blender, combine eggs, carrot, sugar, and oil; blend for 2 minutes

Transfer the mixture to a bowl and add the sifted flour and baking powder; mix until smooth

In a blender, combine eggs, milk, sweetened condensed milk, and cocoa powder; blend for 2 minutes

In the pudding mold, combine sugar and water to make caramel; be careful not to burn. Let cool

Once the caramel is cool, pour the chocolate pudding mixture into the mold, followed by the batter

Cover the mold with aluminum foil and bake in a preheated oven at 200°C (392°F) in a water bath for 1 hour

After 1 hour, remove the foil, insert a knife; if it comes out clean, the dessert is done

Start with the caramel; it must be cool before adding the pudding mixture

When adding the batter on top of the pudding, do not spread it; pour in one spot

Use all ingredients at room temperature

While the cake is still warm, run a knife around the edges and unmold