Ingredients

• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• 2 medium carrots, peeled and chopped
• 2 eggs
• 1 cup milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar (for drizzle)

Equipment

• 8-inch springform pan
• Blender
• Large mixing bowl
• Small saucepan
• Wire rack
• Serrated knife
• Skewer or toothpick

Instructions

1. Heat your oven to 350F and grease an 8-inch springform pan, then line the base with parchment so the cake releases cleanly later.
2. In a large bowl, whisk together the flour, 2 cups sugar, and baking powder, then set it aside while you make the wet mixture.
3. Add the oil, chopped carrots, and eggs to a blender and blitz until completely smooth with no flecks of carrot left, about 1 minute, so the cake bakes up even in color.
4. Pour the carrot mixture into the dry ingredients and stir just until smooth and no dry streaks remain, which keeps the crumb tender.
5. Pour the batter into the prepared pan and tap it gently on the counter to pop any trapped air bubbles for an even rise.
6. Bake for 45 minutes to 1 hour, until a skewer inserted in the center comes out clean; if it is still sticky, give it another 5 minutes and check again.
7. Let the cake cool completely in the pan so it firms up and holds together when you remove it.
8. For the drizzle, warm the milk, cocoa powder, and 1/4 cup sugar in a small saucepan over low heat, stirring until the sugar dissolves and the mixture turns thick and glossy, about 5 minutes.
9. Release the cake, level the domed top with a serrated knife, then flip it so the flat bottom becomes the top for easy soaking.
10. Poke holes all over the top with a skewer and set the cake on a wire rack over a tray, then pour the warm drizzle over in batches, letting each addition soak in before adding more. Spoon any drizzle that collects below back over the top until most of it is absorbed.