My granddaughter gave me a recipe book called Perfect Chocolate and this recipe was in there. It is indeed a perfect cake. Very rich, so a small piece goes a long way. I hope you will enjoy this recipe.
Place the eggs and sugar in a large bowl set over a pan of gently simmering water and, using an electric whisk or beater, whisk until the mixture is very thick and the whisk leaves a trail that lasts a few seconds when lifted.
Remove the bowl from the heat. Sift the flour and cocoa into the bowl and carefully fold in. Fold in the carrots, walnuts and corn oil until the cake batter is just blended.
Pour into a lightly greased and floured 8 inch deep round cake pan and bake in a preheated oven, 375 degrees, for 45 minutes. Let cool slightly, then turn out onto a wire rack to cool completely.
Beat the cream cheese and confectioners' sugar together until blended, then beat in the melted chocolate. Split the cake in half and sandwich together again with half the chocolate mixture. Cover the top of the cake with the remainder of the chocolate mixture, swirling it with a knife. Sprinkle the top with walnuts if you like. Let cake chill in the refrigerator or serve immediately.