This easy carrot cake is glazed twice for extra flavor. The first glaze is runnier so it soaks into the cake, while the second is thicker so it coats every piece of cake. This carrot cake is cut into squares so it makes a great afternoon snacking cake.
Preheat the oven to 350°F (175 °C). Line the bottom and sides of an 8×8-inch (20x20 cm) square metal pan with parchment and set aside.
Melt together the chocolate and butter in a medium bowl in the microwave (power level 4 or 5, NOT high!) or over a double boiler. Set aside to cool slightly, stirring occasionally.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until they have thickened and lightened in color (this takes a good 2 minutes or more). Scrape down the sides of the bowl as needed.
Add the melted chocolate mixture to the mixer, and beat it in. Scrape down the sides of the bowl as needed.
Meanwhile, in a medium bowl, whisk together the flour and spices. Drop them into the mixer bowl, and beat them in on low until they are just incorporated. Scrape down the sides of the bowl as needed.
Add the grated carrot, chopped nuts, ginger and grated orange zest, then mix them in on low.
Transfer the batter to the prepared cake pan and bake it for about 35–40 minutes, or until a cake tester inserted into the center comes out clean.
Let the cake cool completely before proceeding with the rest of the recipe.
Whisk together the ingredients of glaze #1, then pour them over the cake set on a drip rack over a rimmed sheet pan.
Let the glaze seep in for about 45 minutes, then whisk together the ingredients of glaze #2 and pour it over the cake.
Sprinkle the zests over the glaze and let it set a full hour at least before cutting to serve.