Step 1: Preheat your oven to 350°F (180°C). Line a 9×13 inch (22×33 cm) pan with parchment paper.
Step 2: In a blender or food processor, combine the chopped carrots, eggs, and vegetable oil. Blend until very smooth.
Step 3: In a large bowl, sift together the granulated sugar, all-purpose flour, and baking powder.
Step 4: Pour the carrot mixture from the blender into the bowl with the dry ingredients. Mix well until the batter is smooth and uniform. Be careful not to overmix the batter.
Step 5: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
Step 6: Allow to cool for 10 minutes in the pan, then transfer to a plate, or allow to cool completely if you want to frost the cake in the pan.
Step 7: While the cake is baking, prepare the chocolate topping. In a small saucepan, combine the butter, sweetened condensed milk, chocolate chips, and milk.
Step 8: Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
Step 9: Once the cake is done and slightly cooled, pour the warm chocolate topping over the cake, covering the surface evenly. Allow the cake to cool completely and the topping to set before slicing and serving.
