To-Die-For Carrot Cake With Chocolate Glaze

["Cake", "1. Combine the carrots, egg yolks and oil and run through a food processor or blender until the carrots have disintegrated to small specks.", "2. Add the sugar and beat for 3 to 4 minutes.", "3. Add the liquid to the flour and combine with a wooden spoon, just enough to incorporate the flour.", "4. Beat the egg whites to stiff peak and fold into the mixture. Half way through the folding add the baking powder.", "5. Once all is combined, pour the batter onto a lightly oiled baking pan. I use bundt cake style pan, with the whole in the middle. Also, don't be scared, this is a lot of batter, so pick a big pan.", "6. Bake at 375oF for about 40 minutes, or until the toothpick comes out clean. It took me about 45 minutes. The cake looks done, but the center is still wet, no worries. Go for another 3 or minutes and it will cook through.", "7. After about 15 minutes, remove cake from the pan onto a cooling rack and let it cool a bit. In the meantime, go prepare the glaze.", "Chocolate Glaze", "1. Combine all ingredients on a non stick pan and put it over medium-low heat.", "2. Stir frequently and once it starts to boil, let it simmer for about 30 seconds and remove from heat and stir well. Repeat process for about 10 to 15 minutes.", "3. The recipe calls for thread point, but I don't let it go that far. I sort of ""eye-ball it"" and let it drip from the spoon. When it starts to get thick, I remove from the heat.", "4. Immediately ice the cake with it. Do not pour over the cake, but spread with a small offset spatula and get the chocolate nice and even on all sides, including the inside hole."]