• Preheat the oven to 350°F.
• Spray a 9x13 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.