Prep time: 15 mins
For the cake, place a small amount of the oil in a small saucepan along with the first amount of chocolate. Gently heat until chocolate is melted.
Combine the eggs, sugar, oil and the oil chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.
Mix in the dry ingredients until just combined. Stir in the fruit, cognac, carrots and nuts. Lastly stir in the chocolate chunks.
Transfer batter into a greased and lined baking tin and bake until a skewer comes out clean. Allow to cool fully before icing.
For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment. Mix in the melted Lindor and allow to set in the fridge.
Top the cooled carrot cake generously with cream cheese topping, decorate with some roasted mixed nuts, some chocolate decorations, a dust of icing sugar and candied carrot.