Carrot Cake with Crunchy Chocolate Frosting

In a blender, add the chopped carrots, eggs, and oil.

Blend the liquid mixture well until a smooth consistency is achieved.

Add the sugar to the blender mixture and blend briefly.

Transfer the liquid mixture to a bowl where you have placed the salt.

Gradually incorporate the sifted all-purpose flour into the liquid mixture.

Gently fold the baking powder (one full spoonful) into the batter.

Pour the batter into a pan previously greased and floured with flour (it can be square or round).

Bake the cake in an oven preheated to 392°F (200°C) for approximately 40 minutes, or until completely baked.

Prepare the frosting: In a saucepan, mix the sugar, chocolate drink mix (Nesquik), milk, and margarine.

Bring the frosting mixture to a boil over heat and let it boil for about one minute after it starts bubbling.

Pour the hot glaze immediately over the already baked cake.