Preheat oven to 350°F, rack in middle shelf.

Separate the egg yolks from the egg whites, placing the yolks into the blender’s cup and the egg whites into a medium bowl.

Peel the carrots and grate them before measuring 2 cups.

Grease a 13x19 inches baking sheet using butter, oil or cooking spray, dusting it with 1 tablespoon of all-purpose flour, tapping out the excess.

Blend the egg yolks, oil, sugar and carrots for 3 to 4 minutes, until the mixture is creamy and smooth, and the carrots have blended smoothly with the batter.

Whip the egg whites into firm peaks. Reserve.

Sift the flour in a large bowl, then add salt and baking powder. Stir to combine.

Add the carrot mixture to the dry ingredients and fold it gently until all the ingredients are incorporated and no dry spots remain. Careful not to overmix.

Add ⅓ of the whipped egg whites and fold gently. Repeat with the ⅔ left.

Pour the batter into the prepared baking sheet and bake for about 30 minutes at 350°F, or until a toothpick stuck in the middle comes out almost clean, with just a few crumbs clinging into it.

Remove from the oven and place in a cooling rack near it, so the temperature doesn't change too abruptly. Avoid placing it on a cold spot to cool or the cake may sink.

For the chocolate glaze, in a small saucepan mix cocoa, butter, milk and sugar. Cook over medium-low heat, stirring continually for 6 minutes to prevent it from burning in the bottom.

Pour the glaze over the cake while hot.

Let the glaze set for 30 minutes before serving.