Double Chocolate Carrot Cake

Directions

1. 1
   Preheat the oven to 350°F. Lightly grease an 8 x 4-inch loaf pan. Line with parchment paper.
2. 2
   Sift flour, cocoa powder and spice into a large bowl. Mix in brown sugar, carrot, oil and eggs. Pour into prepared pan. Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
3. 3
   For the ganache, heat cream in a small saucepan on medium heat until almost boiling. Remove from heat. Add chocolate and let stand for 5 mins. Stir until smooth. Refrigerate for 15-20 mins, until spreadable.
4. 4
   Cut cooled cake into carrot shape as shown. Halve horizontally. Sandwich with one-quarter of ganache. Spread remaining ganache over top and sides. Refrigerate for 5 mins.
5. 5
   For the icing, knead orange food color into 16 oz of the icing. Roll out between 2 sheets parchment paper until 1/8 inch thick. Lift onto rolling pin and drape over cake. Press around cake. Trim edges. Press skewer on surface to create carrot markings.
6. 6
   Knead green food color into remaining icing. Roll out until 1/8 inch thick as above. Cut into strips. Roll square end of chopstick along strips for frills. Pleat to make leaf shapes. Position at top of cake.