Use a fine grater to grate the peeled and cleaned carrots. Beat the oil and sugar until the sugar is melted and add the grated carrots and apple, cinnamon, cocoa, walnuts and the flour that has been sifted with the baking powder. If the mixture is too thin, you can add another 1-2 tablespoons of flour.
Mix well with the vanilla and put the layer into a pan, covered with baking paper. Put it to bake at 356°F (180 °C) for about 15-20 minutes. After the first 15 minutes, open the oven and check for readiness with a stick.
Leave the cake to cool and cut it into 2 separate layers. Stick them together with the beaten powdered sugar and powdered cream. Pour melted couverture chocolate over the top of the cake or melted chocolate in a water bath with a spoon of butter.