Super Fluffy Gluten-Free Carrot Cake with Fudge Frosting

In a blender, combine the eggs, oil, sugar, and chopped carrots.

Pour the liquid mixture from the blender into a bowl.

Add the rice flour, cornstarch, and baking powder, mixing gently until fully incorporated.

Prepare an 8x3 inch baking pan by greasing it with butter and dusting it with cornstarch.

Pour the cake batter into the prepared pan and place it in the preheated oven.

Bake the cake for approximately 50 minutes, or until completely cooked through.

Prepare the frosting by heating the sweetened condensed milk, semisweet chocolate, butter, heavy cream, and sifted cocoa powder in a saucepan, stirring constantly.

Separate a portion of the finished frosting to use as a sauce to pour over the cake.

Cook the remaining frosting mixture over low heat until it reaches the consistency of firm, rollable brigadeiro (truffle mixture).

After the rollable truffle mixture has cooled, mold it into small balls, roll them in sprinkles, and use them to decorate the cake, pouring the reserved sauce over the top.