Carrot Cake with Chocolate Frosting

Preheat the oven to 180 °C (medium temperature). Grease a pan (with a hole in the middle or rectangular) with butter and dust with wheat flour. Set aside.

Blend the chopped carrots, eggs, and oil in a blender until you get a homogeneous liquid (approx. 2 minutes).

Transfer the mixture to a large bowl. Add the sugar and mix with a whisk or wooden spoon.

Sift the wheat flour and salt over the carrot mixture. Mix delicately, from bottom to top, until the dough is smooth and without lumps.

Finally, add the baking powder and incorporate gently, just until the baking powder disappears into the dough. Do not overbeat.

Pour the dough into the greased pan and take to the preheated oven. Bake for approximately 35–40 minutes, or until, when inserting a toothpick in the center, it comes out clean (without raw dough).

Remove the cake from the oven and let it cool for about 10 minutes before unmolding. Transfer to a wire rack to cool completely.