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Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Also line the sides with long strips of cut parchment paper.
Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth.
Transfer the melted chocolate to a blender and add the carrot puree. Blend on high speed for a few seconds until smooth and uniform.
Pour the mixture into the prepared cake pan and smooth the top with an offset spatula.
Put in the fridge to set, around 3-4 hours or overnight.
Once cake is set, carefully release it from the cake pan and peel off the parchment paper.
Store cake in the fridge or freezer in an airtight container.