Preparing the Cake:

1. Setup: Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring every crevice is covered. This is crucial for clean release.
2. Blend the Base: In a high-powered blender, combine chopped carrots, eggs, sugar, oil, salt, and vanilla. Blend on high speed for 2-3 minutes until completely smooth and slightly frothy. The mixture should be bright orange with no visible carrot pieces.
3. Combine Dry Ingredients: In a large bowl, whisk together sifted flour and baking powder. Create a well in the center.
4. Gentle Incorporation: Pour the blended carrot mixture into the flour well. Using a large spatula or wooden spoon, gently fold the ingredients together until just combined. Don’t overmix – this maintains the cake’s tender texture.
5. Bake to Perfection: Pour batter into prepared pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back when lightly touched.
6. Cool Strategically: Let cake cool in pan for exactly 10 minutes – no longer. Run a thin knife around edges, then invert onto a wire rack. Cool completely before frosting.

Creating the Brigadeiro Frosting:

1. Cook the Base: In a heavy-bottomed saucepan, whisk together sweetened condensed milk, cocoa powder, and salt until smooth. Add butter and cook over medium-low heat, stirring constantly.
2. Achieve Perfect Consistency: Cook for 8-10 minutes, stirring continuously, until mixture thickens and starts pulling away from pan sides. It should coat a spoon but still be pourable.
3. Finish with Cream: Remove from heat and gradually whisk in heavy cream until glossy and smooth. The frosting should flow like thick honey.
4. Glaze and Serve: Place cooled cake on serving plate. Pour warm brigadeiro over cake, allowing it to cascade down the sides. Sprinkle with chocolate sprinkles if desired. Let set for 15 minutes before slicing.