Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a blender or food processor, combine the chopped carrots, vegetable oil, eggs, and sugar. Blend until smooth and well combined.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Pour the carrot mixture into the dry ingredients and stir until just combined. Do not overmix.

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the frosting. In a saucepan over medium heat, combine the cocoa powder, sugar, butter, milk, and vanilla extract. Stir until the mixture comes to a boil, then reduce the heat and let it simmer for 5 minutes, stirring constantly.

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once the cake is cool, pour the chocolate frosting over the top, spreading it evenly.