Grate the carrots and put them in a blender together with the oil, the eggs, and the sugar. Blend until you get a homogeneous cream and then transfer it to a larger bowl

Add the wheat flour and the cornstarch. Mix everything a fouet and then add the baking power. Mix again.

Grease the cake pan with butter and flour and pour the dough on it. Preheat the oven at 180 ºC and then put the cake inside for 15 to 20 minutes. After 15 minutes I use a toothpick to pierce the cake, when the toothpick comes out clean the dough is ready.

Turn off the oven and take the cake out to cool. On cold days, do not take the cake out of the oven immediately to prevent it from sinking due to the thermal shock. Open the oven a little and let the cake cool slowly inside.

In a small pan add the condensed milk, cacao and milk cream and stir constantly with a fouet until it thickens, but not too much.

Pour the chocolate on top of the cake.

Let cool before eating.