Classic Marbled Carrot Chocolate Cake

Blend sugar, eggs, and oil in a blender until homogeneous

Remove one-third of the mixture from the blender and place in a bowl (use the blender cup measurements to make this easier). Reserve

To the remaining mixture, add chopped carrots and blend until homogeneous

Pour the mixture into another bowl, add 2 cups all-purpose flour and 2 teaspoons baking powder, and mix

Take the reserved bowl and add cocoa powder, milk, 1 cup all-purpose flour, and 1 teaspoon baking powder

Pour the carrot batter into a greased and floured tube pan

Then pour the chocolate batter into the center of the carrot batter

Using a skewer or fork, gently push the chocolate batter down. Do not push too much because the chocolate batter is denser and will sink slightly during baking

Bake in a preheated oven at 180°C for approximately 40 minutes

Remove from oven, let cool, and unmold