It's really important to weigh your carrots, since carrots come in all different sizes.
300 grams peeled carrots
3 eggs
300 grams (1 1/2 cups) sugar
1 cup (224 grams) vegetable oil
1 teaspoon vanilla
2 cups (284 grams) self rising flour
Heat oven to 350. Spray a 9 by 13 pan with cooking spray.
Chop carrots into 1 inch pieces and add to a blender along with the eggs, sugar, oil, and vanilla. Puree until smooth.
Put the flour in a mixing bowl and pour over the carrot mixture. Fold together gently until combined. Scrape batter into the 9 by 13 pan. Bake on the middle rack until the cake springs back when gently pressed, and looks like it is starting to pull away from the sides of the pan. The center should also read 200-205 degrees on an instant read thermometer, 26 to 35 minutes.
Let cool completely on a wire rack.
Brigadeiro Frosting
1 can sweetened condensed milk
1/4 cup dark chocolate chips
1 tablespoon butter
Place sweetened condensed milk, chocolate chips, and butter in a heavy saucepan over medium heat. Stir constantly with a heat proof spatula until mixture is thickened and the spatula makes a trail that slowly fills in when scraped across the bottom. Quickly spread over the cooled cake (be careful, it's hot) and let it set up. It sets up quickly, so work fast. Sprinkle with chocolate sprinkles for a traditional finish, if desired.
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