A golden, moist, soft carrot cake, melts in the mouth, studded with nuts to crack at each bite, topped with a rich chocolate coating. Yields 1 9-inch (24-centimeter) round pan
Heat the oven to 170 degrees (350 degrees Fahrenheit) and grease a 24-centimeter (9-inch) round baking pan.
In a bowl, beat eggs, brown sugar, honey, water, oil, cinnamon, salt and vanilla until mixed.
Add flour and baking powder and mix just until smooth.
Add grated carrots and nuts and gently fold in until you get a smooth batter.
Pour the batter into the pan and smooth the top. Bake for 40–50 minutes or until the cake is golden, firm, and a toothpick stuck in its center comes out with moist crumbs. Cool completely at room temperature.
Break the chocolate into cubes and place in a bowl. Add cream and honey and melt together in a microwave or double boiler until everything is melted and the mixture is smooth.
Cool the chocolate cream for about 20 minutes in the refrigerator.
Pour the ganache topping over the cake and let it run slightly over the sides.
Garnish with chopped nuts and serve.
Serve at room temperature. Keep the cake in a closed container for up to five days.
Honey-free version: Instead of honey use 50 grams (1 and 3/4 ounces) white sugar.
Parve version: Instead of whipping cream use coconut cream (at least 17% fat) or parve cream.