1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease and flour a 23 cm (9-inch) cake pan.

2. Prepare the carrots: Peel and chop the carrots into small pieces. Weigh 250 g of prepared carrots for the best results.

3. Blend the wet ingredients: Add the carrots, eggs, vegetable oil, and sugar to a blender. Blend for 2–5 minutes until the mixture is completely smooth.

4. Combine the ingredients: Pour the blended mixture into a large bowl. Add the flour and salt, then stir gently until combined.

5. Add the baking powder: Fold in the baking powder until evenly distributed. Avoid overmixing to help keep the cake soft and tender.

6. Fill the cake pan: Pour the batter into the prepared pan and smooth the surface with a spatula.

7. Bake the cake: Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool the cake: Let the cake rest in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool.

9. Prepare the chocolate glaze: In a small saucepan, combine the sugar, cocoa powder, butter, and milk. Heat over medium heat, stirring continuously until smooth and slightly thickened.

10. Glaze the cake: Pour the chocolate glaze over the completely cooled cake. Spread it evenly across the top, allowing some to drip down the sides.

11. Decorate and serve: Add chocolate sprinkles if desired. Allow the glaze to set slightly before slicing and serving your homemade Brazilian carrot cake (bolo de cenoura).