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1
Heat the oven to 425u00b0F (220u00b0C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
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2
To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
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3
Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400u00b0F (200u00b0C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging.
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4
Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
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5
To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
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6
Spoon the glaze over the cake and leave it to set a bit before slicing and serving.
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7
Store leftovers airtight at room temperature. If you don't have a domed container and you don't want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.
