Preheat the oven to 180°c. Spread fat on two 15 cm springform cake tins and line with baking paper.

Finely grate the carrots and set aside.

Cream the butter and sugar in a stand mixer with the paddle attachment. Add the vanilla essence and the eggs one at a time, beating for approximately 30 seconds between each addition of egg.

Combine the flour, ground almonds, cocoa powder, cinnamon, baking powder and salt in a bowl and stir with a whisk.

Add the flour mix and then carrots to the egg mix, alternating between the two and mixing well between each addition. Add the melted chocolate and mix well.

Pour equal amounts of the batter into the 2 cake tins and spread to make it flat. Bake for 40-45 minutes or until a skewer poked in the middle comes out clean. Remove the cakes from the oven and allow to cool for 10 minutes then remove them from the springform pans and allow to cool completely.

Cut the top off one cake horizontally to give it a flat top. If your cake height allows, cut each cake into two pieces horizontally so that you have up to 4 layers of equal height.

Mix the orange juice with the espresso and sprinkle it evenly of the four pieces of cake.

While the cake is baking: place the custard mix, milk, 40 g sugar and vanilla essence in a saucepan and cook according to the instructions on the custard mix package. Remove the saucepan from the heat and cover it with plastic wrap, pressing it down onto the surface of the custard to stop a skin forming. Allow to cool completely.

Whip the butter in a stand mixer with a paddle attachment until creamy (approximately 10 minutes). Add the custard and the remaining sugar spoon by spoon and whip well to combine.

Spread approximately 1/4 of the frosting on one layer of the cake, spreading until it is even. Place the next layer of cake on top and spread with a layer of Nutella or chocolate spread. Then add more caramel frosting. Place the next layer on top and spread with frosting. Finally, place the last layer of cake on top.

Spread the remaining frosting over the top of the cake, spreading until smooth. Run a flat knife around the side of the cake to spread any frosting that is oozing out the side. Place in the refrigerator and cool for at least 30 minutes.

To serve, add the salt to the caramel sauce and sprinkle of the cake. Add the Easter eggs and Easter bunnies and chocolate shavings to the top to decorate.