Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel, wash and finely grate carrots.
Mix 250 g flour, baking powder, sugar, vanilla sugar, 1 pinch of salt and 1⁄2 TL cinnamon well. Stir in oil. Stir in eggs one by one. Fold in carrots and all almonds. Smooth the dough into the fat pan.
Bake in a hot oven for about 25 minutes. Take out, let cool down.
Cut the cake in half crosswise and remove from the fat pan. Mix cream cheese, 1 tbsp butter and 3 tbsp cream with the whisks of the mixer. Add icing sugar and whip until thick and creamy. Spread the cream, up to 4 tsp, on the first base.
Place second shelf on top. Cold storage.
Bring 4 tablespoons of cream to the boil and remove from the heat. Chop the chocolate, melt in it and let it cool down. Cut the cake into approx. 20 pieces (each approx. 4.5 x 6 cm). Decorate 4 pieces with the rest of the cream and chocolate sauce and wrap the rest of the cake as gifts.