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1
Grease or spray a baking pan (30 x 35 cm) and preheat oven to 175 u00b0C (345u00b0 F).
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2
For the cookie dough layer: In a large mixing bowl combine margarine (or butter), the egg, vanilla extract and mix well with stand mixer or electric hand mixer, until fluffy. Then add the granulated and raw cane sugar gradually.
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3
In a second bowl combine flour, salt and baking soda. When well mixed add the the sugar-egg-margarine-batter. Add chocolate chips and spread into baking pan evenly.
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4
For the brownie layer: Melt margarine or butter and let cool for a bit. In the meantime combine in a mixing bowl the chopped walnuts and hazelnuts, chopped chocolate, flour, salt. raw cane sugar (or brown sugar), granulated sugar and cocoa powder.
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5
In a second mixing bowl whisk 3 eggs with hand mixer or stand mixer. Then add melted margarine or butter. When well combined add gradually the grated carrots and the ingredients of the first mixing bowl. Batter is finished when there are no flour lumps visible anymore.
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6
Pour the brownie layer over the cookie layer and bake in preheated oven for 50-55 minutes. Check after 40 minutes (every other 5 minutes) to avoid a dry cake). Let cake cool entirely,
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7
For the frosting: In the bowl of an electric mixer, beat the margarine (or butter) with shortening and salt on medium speed for about 8 minutes.
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8
Reduce speed to slow and add the confectioners' sugar, heavy cream and warm water gradually. When combined, increase speed to medium or high and beat for about 6 minutes (frosting should turn light and fluffy).
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9
Put 3/4 of the frosting aside. Color the 1/4 with food coloring of your liking.
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10
Put the uncolored frosting directly on the brownie layer and with a spatula spread small patches of the colored frosting over the uncolored frosting, blend in. Dust with gold powder if you like.
