Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9-inch cake pan line it with parchment paper.

In a blender or food processor, combine the chopped carrots, eggs, vegetable oil, and vanilla extract. Blend until completely smooth – this gives the cake its signature texture and color.

In a large bowl, sift together the flour, sugar, baking powder, and salt. Gradually pour the carrot mixture into the dry ingredients, stirring gently with a spatula until just combined. Do not over mix.

Pour the batter into your prepared cake pan. Tap it lightly on the counter to release any air bubbles. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

While the cake is baking or cooling, make the brigadeiro topping. In a medium saucepan, melt the butter over medium heat. Add the sweetened condensed milk, double cream, chopped chocolate, and salt. Stir constantly for 10–15 minutes until thick and glossy. It should resemble a pourable ganache. Remove from heat and allow it to cool slightly.

Pour the warm brigadeiro topping over the cooled carrot cake, spreading it gently with a spatula. Let it set for 15–20 minutes before slicing. Serve as-is or with a sprinkle of chocolate shavings if desired.