Moist Carrot Cake with Silky Chocolate Glaze

Directions

1. 1

   Cook peeled, diced carrots in 1 liter of boiling water for about 20 minutes until very soft. Drain and let cool slightly.

2. 2

   Blend the cooked carrots with the oil for 3 minutes until completely smooth and creamy. Set aside.

3. 3

   Preheat oven to 200 °C (390 °F). Grease and flour a bundt or tube pan.

4. 4

   Beat egg whites with an electric mixer until stiff peaks form.

5. 5

   Without stopping the mixer, add egg yolks one at a time, then gradually stream in the sugar until the mixture is pale and fluffy.

6. 6

   Fold in the carrot cream gently with a spatula using sweeping motions.

7. 7

   Sift in the flour and baking powder, folding carefully to keep the batter airy and light.

8. 8

   Pour batter into prepared pan and bake 40 minutes, or until a skewer inserted in the center comes out clean. Cool slightly before unmolding.

9. 9

   For the glaze: combine condensed milk, butter, and cocoa in a saucepan over medium heat, stirring constantly until thickened and pulling away from the pan sides. Stir in the cream and pour over the warm cake.