Preheat your oven to 350 F and grease a 10-inch bundt pan with butter, ensuring you’ve covered all sides and crevices very well. I also like to add a bit of plain breadcrumbs to coat as well — this can further ensure the cake will not stick to the pan once fully baked.

In a blender, add the carrots, eggs, granulated sugar, and vegetable oil. Blend until smooth and fully liquid, about 10 seconds.

In a separate bowl add the flour, baking powder, and salt. Whisk to combine.

Pour the carrot mixture from the blender into the dry ingredients and using a spatula, carefully fold the ingredients together until the dry ingredients just disappear. Don’t overmix! I also recommend doing the dry ingredients outside of the blender to avoid overmixing.

Pour the batter into your prepared cake pan and bake in the oven for about 40 - 45 minutes, or until a cake tester comes out clean.

Remove from the oven and let cool in the bundt pan for about 10 minutes before flipping onto a wired rack to continue cooling fully.

In a medium pot, add the chocolate, butter, and the sweetened condensed milk. Cook on medium, stirring until the ingredients are melted and fully combined.

Pour in the heavy cream and combine, stirring with a spatula until fully incorporated. Remove from the heat and continue stirring for about 15 seconds. It’s important you work fast when doing this as the longer the brigadero cooks on the heat, the stiffer it will get.

Immediately pour the hot brigadeiro on top of the cooled carrot cake, covering. Top with chocolate sprinkles and let the brigadeiro set for about 15 minutes before you slice and enjoy.