Carrot Cake

Preheat the oven to 400°F (200°C)

Grease and flour a 9-inch springform pan. Reserve

Prepare the cake: in a blender, puree the carrots, eggs, milk, and sugar until smooth

In a medium bowl, whisk together the flour, baking powder, and salt

A little at a time, add the carrot mixture to the dry ingredients, stirring carefully until just combined

Transfer the batter to the prepared pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool in the pan for 10 minutes

Then, transfer the cake to a wire rack to cool completely

Prepare the topping: in a small saucepan, melt the chocolate chips over low heat, stirring occasionally

Pour the still-warm topping over the cooled cake

Let it set at room temperature before slicing and serving

244 calories per slice