1.5 cups Carrots, peeled and diced3 Large eggs1.5 cup Granulated White sugar1 cup Vegetable oil 1 teaspoon Vanilla extract 2 cups All purpose Flour, sifted1 tablespoon Baking powder, sifted½ teaspoon Salt Kosher
Whisk the liquid mixture from the blender into the dry ingredients in the large bowl. Continue mix until everything is blended evenly.
Pour the carrot cake batter into your buttered and floured pan(s).
Add the butter to preheated pot and melt. Then add the sugar, cocoa powder, and milk. Whisk until melted and smooth. Bring to a simmer and cook for 4-5 minutes until thick. Remove from the heat and let rest for 3-4 minutes.