Nina's Brazilian Carrot Cake

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 purée 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.