In a blender, beat the carrots, eggs, oil, sugar and milk.
Transfer to a bowl, and gradually add the wheat flour until the mixture reaches the ideal consistency. Add the cachaça, orange zest and baking powder, and mix. Using a spoon, place portions of the dough in the hot oil. Brown on both sides and drain on paper towels. Toss the cakes in a mixture of sugar and cinnamon.
In a double-boiler, melt the chocolate with the heavy cream until a smooth sauce is obtained. Serve the cakes with the chocolate sauce.