Brazilian-Style Carrot Cake with Chocolate Sauce Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.

Combine 2 cups sugar eggs vegetable oil and carrots in a blender; blend until very smooth about 5 minutes.

Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.

Combine 1/2 cup sugar cocoa powder milk and butter in a small saucepan over low heat. Cook stirring constantly until sauce begins to bubble and thicken 3 to 4 minutes. Remove from heat and quickly spread over cake.