Peel and grate the carrots. In a planetary mixer (or with an electric whisk) beat the eggs with the sugar and salt.
Lower the speed and add the seed oil, flours and yeast.
Add the carrots and chocolate and mix well.
Oil and flour a 22 cm cake tin. Pour the mixture and bake at 180° for about 35 minutes.
Remove from the oven, let cool and sprinkle with powdered sugar. If you want to print the carrot design, use a cookie cutter/mold by pressing on the surface.
