Ingredients:
2 cups peeled sliced carrots (about 3 large carrots)
3 large eggs
1 cup vegetable oil
1 3/4 cups granulated sugar
2 cups all-purpose flour , spooned and leveled
1/4 teaspoon kosher salt
1 tablespoon baking powder
Chocolate Glaze
1 cup semi-sweet chocolate chips
6 tablespoons unsalted butter
2 tablespoons honey
Instructions:
Preheat oven to 350 degrees F. Coat a rimmed 15×10 pan with non-stick spray, making sure to get in the corners and sides.
Place the raw sliced carrots, eggs, and oil in a food processor (or blender) and puree until smooth, about 1 minute. Add sugar and pulse to combine. Add dry ingredients and gently stir with rubber spatula and then blend until fully incorporated.
Pour batter into prepared pan and bake for about 25-30 minutes or until a skewer comes out with just a few moist crumbs. Allow to cool completely before applying the glaze.
Make the glaze: Set up a double boiler by simply placing a glass bowl on top of a saucepan that has an inch or so of simmering water. Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is melted, smooth, and glossy. (Alternately, you can do this in 30-second intervals in the microwave, stirring in between until smooth, but we find this has mixed results and sometimes the chocolate can scorch.)
Pour over the cooled cake and allow to set.
Cut into squares, serve, and enjoy!
