Fluffy Carrot Cake with Crispy Chocolate Glaze

In the blender, add the eggs, granulated sugar, oil, and the previously chopped and peeled carrots.

Blend the liquid mixture in the blender for about 5 minutes until completely smooth.

Transfer the contents of the blender to a mixing bowl.

Add the all-purpose flour and baking powder to the mixture in the bowl.

Quickly mix the batter (you can use the blender again, as suggested by the video, but a light hand mix is sufficient) for one minute.

Pour the batter into a greased and floured baking pan, measuring 10x10 inches with a 2.5-inch height.

Bake the cake in a preheated oven at 340°F (if using an electric oven with top and bottom elements) or 350°F (conventional).

While the cake cools for about 30 minutes (it should be warm), prepare the frosting.

For the glaze, mix the remaining sugar (1 cup), butter (1/4 cup or 50g), milk (1/4 cup or 50ml), and chocolate drink mix (1 cup) in a saucepan.

Bring the frosting mixture to a boil over high heat, then reduce the heat to medium and stir continuously.

Check the consistency of the glaze: it should have the texture of soft fudge, and when poured over itself, the line should gently disappear.

Pour the warm glaze over the warm/cool cake and let it cool completely until the frosting forms a very crisp shell.