1 - step 1 Heat the oven to 180C/160C fan/ gas 4.

2 - Oil and line the base of a 20cm springform cake tin.

3 - Mix the flour, sugar and baking powder together in a large bowl and set aside.

4 - Tip the oil, carrots and eggs in a blender and blitz until smooth.

5 - Pour the wet ingredients into the dry, stirring until smooth.

6 - step 2 Pour the batter into the cake tin and give it a shake to get rid of air bubbles.

7 - Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean.

8 - If the middle is sticky, put back in the oven for a further 5 mins.

9 - Remove from the oven and leave to cool in the tin.

10 - step 3 For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat.

11 - Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.

12 - step 4 Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top.

13 - Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath.

14 - Pour the drizzle over the cake in batches until it’s all absorbed.

15 - You can reuse any drizzle caught in the tray or bowl.

16 - Most of the drizzle should be absorbed.