Nina's Brazilian Carrot Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.

Sift together flour baking powder and salt in a bowl.

Blend oil sugar eggs and carrots in a blender stopping to scrape down sides until creamy and smooth about 1 minute. Pour puree into a large bowl then whisk in flour mixture until combined. Pour batter into prepared pan.

Bake in preheated oven until a toothpick inserted into center comes out clean about 40 minutes. Transfer pan to a rack to cool about 1 hour.

Stir together milk chocolate honey and butter in a heavy saucepan and bring to a boil over medium heat stirring. Reduce heat to medium-low and simmer stirring constantly until mixture is smooth thick and reduced to about 1 1/8 cups about 10 minutes.

Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.