Preheat the oven to 180°C (350°F) and thoroughly grease a 23cm x 33cm baking pan or a large bundt pan.

Place the sliced carrots, vegetable oil, and eggs into a high-speed blender and process until the mixture is completely smooth and homogeneous.

In a large mixing bowl, whisk together the 400g sugar, all-purpose flour, and salt to remove any lumps.

Pour the blended carrot mixture into the dry ingredients and whisk manually until just combined.

Gently fold in the baking powder using a spatula until no white streaks remain.

Transfer the batter to the prepared pan and bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Prepare the chocolate glaze by combining the cocoa powder, 100g sugar, milk, and butter in a small saucepan over medium heat.

Bring the glaze to a rolling boil and cook for 2 to 3 minutes, stirring constantly until it becomes thick and glossy.

Immediately pour the hot glaze over the surface of the cake while it is still warm from the oven.

Allow the cake to cool to room temperature to let the chocolate glaze develop its signature thin, crisp texture before serving.