This comes from a little book ,The Hawthorn Series: Muffins,Scones&Teacakes
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch mixed spice
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup sheredded coconut
3/4 cup brown sugar
1/2 cup oil
125 gr milk chocolate,melted
3 cups shredded carrot
Sift flour, cocoa, cinnamon, nutmeg and mixed spice into a large bowl.
Whisk together eggs, brown sugar and oil until smooth. Beat in the melted chocolate.
Fold in carrots. Fold into flour mixture.
Pour into a greased and lined 23×32 cm tin.Bake in a moderately slow oven (160C) for 45 minutes or until cooked.
Cool for 15 minutes and remove from tin.
250 gr cream cheese
125 milk chocolate,melted
2 cups icing sugar,sifted carrot slivers to decorate
To prepare Icing,beat cream cheese until smooth.Blend in chocolate and icing sugar.
Chill until cake is cold. Spread over cake.
Decorate with carrot slivers.Cut cake into squares and serve