Carrot Cake with Classic Chocolate Fudge Frosting

In a blender, add the oil, sugar, carrots, eggs, and milk. Blend all the liquid and semi-liquid ingredients for 3 minutes.

Transfer the blended mixture to a large bowl.

Sift the all-purpose flour over the mixture, adding it gradually.

Gently fold in the baking powder to the batter.

Pour the batter into a pan previously greased with butter and dusted with flour.

Bake the cake in a preheated oven at 350°F (180ºC) for approximately 35 minutes.

While the cake bakes, prepare the frosting: mix the sweetened condensed milk, heavy cream, and chocolate drink mix in a saucepan.

Cook the frosting mixture over medium heat, stirring constantly until it thickens and starts pulling away from the bottom of the pan and bubbles intensely.

Remove the frosting from the heat and let it cool slightly (warm).

Remove the cake from the pan and generously cover it with the slightly warm chocolate fudge frosting.