This Ultra-Tender Carrot Cake Is So Easy To Make

Instructions

1. 1

   Coat a 9x13-inch baking pan with baking spray with flour.

2. 2

   Purée the carrots, sugar, eggs, and oil in a blender until completely smooth, about 90 seconds.  In a large bowl, whisk together the flour, baking powder, and salt. Pour the blended carrot mixture into the flour mixture and stir until well combined.  Pour the batter into the prepared pan and gently tap the pan on the counter to smooth the batter into an even layer.

3. 3

   Bake the cake until golden and a toothpick inserted into the center comes out clean, about 30 minutes.  Let the cake cool to room temperature in the pan on a wire rack, about 1 hour.

4. 4

   To make the frosting, in a small saucepan, stir together the sweetened condensed milk, cream, cocoa, chocolate chips, butter, and salt.  Cook over medium heat, stirring constantly, until the mixture is thickened to a pudding-like consistency, 10 to 12 minutes. When dragging a spatula through the middle of the saucepan, you should see the bottom of the pot for about 1 second.  Remove the pan from the heat and set aside to cool slightly, stirring occasionally, about 10 minutes.

5. 5

   Spread the warm frosting evenly over the cooled cake in the pan. Garnish with the chocolate sprinkles, if desired. Let cool to set completely before slicing and serving, about 1 hour.  Leftovers can be stored, covered, at room temperature for up to 3 days. Love the recipe? Leave us stars and a comment below!