Marbled Chocolate Chip Carrot Cake

In a blender, blend the eggs, oil, carrots, and sugar until well combined.

Transfer the liquid mixture to a large bowl and add the pinch of salt.

Sift the all-purpose flour (about two cups) over the liquid mixture and gently incorporate.

Mix the chocolate sprinkles with a small amount of all-purpose flour so they don't sink to the bottom of the pan, then fold into the main batter.

Add the tablespoon of baking powder to the batter and gently fold it in.

Separate about half a cup of the plain batter into a separate container. Sift the 50% cocoa powder over this separated portion and mix well to create the dark marbled batter.

Grease a baking pan (approximately 8-9 inches in diameter and 3 inches high, or a square one) and pour in the light batter with sprinkles.

Pour the dark batter (with chocolate) over the light batter, creating the marbled effect.

Bake in a preheated oven at 350°F (180°C) for approximately 40 to 45 minutes.

Remove from the oven, let it cool slightly, and unmold the cake.