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

In a blender, combine the pureed carrots, eggs, vegetable oil, and sugar. Blend until smooth.

In a mixing bowl, whisk together the all-purpose flour and baking powder.

Gradually fold the blended carrot mixture into the dry ingredients until just combined.

Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick comes out clean.

Prepare the glaze by combining condensed milk and cocoa powder in a saucepan. Stir over medium heat until thickened.

Once cooled, invert the cake onto a plate and drizzle the warm chocolate glaze over it.

Slice into squares and serve warm or at room temperature.