Start the oven at 160 degrees Celsius.
Peel and grate the carrots in very thin shreds.
Mix the carrot shreds and the almond powder.
Add the eggs, sugar, and the baking powder in the mixture and mix well.
Pour the batter in a round baking form with removable edges, and place in the middle of the oven. After 10 minutes increase the temperature to 170 degrees Celsius and bake for another 45 minutes.
Take out the cake from the oven and let it cool down.
Mel the chocolate and the oil in a casserole and pour it evenly on top of the cake. Let the frosting harden before serving it.