– 1/2 teaspoon Diamond kosher salt (1/4 teaspoon if using Morton salt)
**Chocolate Glaze:**
– 5 oz dark chocolate (chopped)
– 3 tablespoons butter
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 2 teaspoons vanilla extract
– 1/4 teaspoon Diamond kosher salt (1/8 teaspoon if using Morton salt)
Instructions
Preheat the oven to 350°F.
Spray a 9×13 inch metal pan with cooking spray and set aside.
In a blender, add the carrots, eggs, and oil. Blend until smooth.
Add the sugar and vanilla to the blender and blend until combined.
In a separate bowl, mix the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture until evenly combined.
Pour the batter into the greased baking dish. Bake for about 40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool to room temperature before adding the chocolate glaze.
**Chocolate Glaze:**
In a bowl, combine the chocolate, butter, salt, and vanilla. Set aside.
In a small pan over medium heat, heat the cream and sugar until hot but not boiling.
Pour the hot cream and sugar over the bowl of chocolate. Let sit for 1 minute, then stir until smooth.
Set aside for about 15 minutes until the glaze is pourable but still warm.
Pour the glaze over the cooled cake. Let it set on the counter until the topping is firm enough to cut but not hard.
