Preheat the oven to 180°C (350°F). Grease and lightly flour a 9x13-inch or tube pan and set aside.
Peel and chop the Carrots and place them in a blender or food processor with the Eggs, Vegetable Oil and Granulated Sugar. Blend until the mixture is completely smooth.
In a large bowl, sift together the All-Purpose Flour and Baking Powder. Pour the carrot-egg mixture into the bowl and gently fold until just combined — avoid overmixing.
Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for about 10 minutes.
While the cake cools, make the chocolate glaze: in a small saucepan, melt the Unsalted Butter over low heat, then whisk in the Unsweetened Cocoa Powder, additional granulated sugar (to taste), and the Milk. Stir constantly until the mixture is smooth and slightly thickened — do not boil.
Turn the cake out onto a wire rack placed over a sheet of parchment or a tray and pour the warm glaze evenly over the top so it drips down the sides.
Let the glaze set for a few minutes, then slice and serve. The cake keeps well at room temperature for a day or two, or refrigerated for longer storage.
