Make the Cake Base: Start by placing the peeled and chopped carrots, soybean oil, and eggs in a blender. Blend until the mixture is smooth and well-combined.
Mix Dry Ingredients: In a large bowl, mix the flour, baking powder, and icing sugar. Combine this with the blended carrot mixture until fully incorporated.
Bake the Layers: Pour the batter into a greased mold and bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Once baked, allow the cake to cool completely before slicing it into thin layers.
Prepare the Truffle Cream: Melt the semi-sweet chocolate in a double boiler or microwave. Once melted, mix in cream and rum until fully blended. Finally, fold in the whipped cream until the mixture is smooth and airy.
Assemble the Cake: In a removable bottom mold, layer the carrot slices with a generous spread of truffle cream in between. Continue until all layers are used, finishing with a layer of truffle cream on top.
Chill and Serve: Refrigerate the assembled cake for a few hours or until set. To serve, top with chocolate-flavored cream and enjoy!
