Budget Chocolate and Carrot Layered Cake (Flan Cake)

Prepare the caramel sauce by heating the granulated sugar with a little more than half a cup of hot water over heat, stirring occasionally until caramelized.

After the sugar melts, carefully add a little hot water to liquefy the caramel, stirring well.

Pour the caramel into the (medium, about 8-9 inch diameter for a Bundt pan or gelatin mold used for flan) mold, tilting it to coat the bottom and sides while it cools. Make sure not to leave large chunks of sugar falling inside the mold.

In the blender, add the eggs, cooking oil, and shredded carrot (1 cup) and blend well.

Stir in the sugar and blend again. Then, add the all-purpose flour mixed with a pinch of salt and blend a little more.

Finally, add the baking powder and blend quickly just to incorporate.

Carefully pour the cake batter over the cooled caramel in the flan mold.

Combine the ingredients for the flan: cocoa powder (3 tablespoons), 2 whole eggs, 1 measure of sweetened condensed milk, and the same measure of cow's milk (whole or skim) in the blender.

Blend the flan mixture until smooth, stopping to scrape down the sides, as the cocoa tends to stick.

Gently pour the flan mixture over the cake batter in the mold.

Preheat the oven to 350°F (180°C) and prepare a water bath (bain-marie), using a baking dish that is not too tall to prevent water from splashing into the flan.

Bake the flan cake for approximately one hour. Check for doneness by inserting a toothpick; it should come out clean from the cake portion.

After baking, let the flan cake cool completely before unmolding.