In a blender, beat the carrot, oil, eggs and sugar until smooth. Transfer to a bowl, add the flour and yeast and mix with a spoon. Pour into a greased and floured 24 cm diameter pan and bake in a preheated medium oven for 30 minutes or until baked and golden. Remove, let cool, unmold and cut in half. For the brigadeiro, place the condensed milk, butter and chocolate powder in a pan over medium heat, stirring until it thickens. Turn off, add the cream and mix. Place part of the cake on a platter, drizzle with half of the mixed syrup ingredients and spread half of the brigadeiro on top. Place the other part of the cake on the brigadeiro and drizzle with the remaining syrup. Cover the entire cake with the remaining brigadeiro, sprinkle with chocolate sprinkles and refrigerate for 2 hours before serving.
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