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1. Line a baking sheet with parchment paper and clear space in the fridge for the tray.
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2. Finely grate the carrot on the smallest holes of a box grater and squeeze it well in a clean towel or paper towels to remove as much moisture as possible.
1 piece carrot
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3. Melt the unsalted butter in a small skillet over medium-low heat, then add the grated carrot, ground cinnamon, and ground ginger and cook, stirring often, until the carrot is softened, fragrant, and slightly dry, about 4 to 5 minutes. Transfer to a plate to cool completely.
1 piece carrot,
1 tbsp unsalted butter,
1 tsp ground cinnamon,
0.2 tsp ground ginger
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4. Roughly chop the walnuts and pecans, keeping some larger pieces for texture. If the raisins are large, roughly chop them as well.
0.5 cup walnuts,
0.2 cup pecans,
0.2 cup raisins
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5. Roughly chop the dark chocolate and place it in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir gently until melted and smooth, then remove from heat and stir in the vanilla extract, orange zest, and salt.
300 g dark chocolate,
1 tsp orange zest,
0.5 tsp vanilla extract,
0.2 tsp salt
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6. Reserve a small handful of the walnuts, pecans, raisins, and cooled carrot mixture for topping. Fold the remaining carrot mixture, nuts, and raisins into the melted chocolate, then pour the mixture onto the prepared baking sheet and spread it into an even layer about 0.25 inch thick.
300 g dark chocolate,
1 piece carrot,
0.5 cup walnuts,
0.2 cup pecans,
0.2 cup raisins
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7. Sprinkle the reserved carrot mixture, nuts, and raisins evenly over the surface, then dust lightly with powdered sugar for a carrot cake look.
1 piece carrot,
0.5 cup walnuts,
0.2 cup pecans,
0.2 cup raisins,
2 tbsp powdered sugar
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8. Refrigerate the tray until the bark is fully set, about 30 to 40 minutes, then break into irregular pieces and store in an airtight container in the fridge.
