Carrot cake in glasses

Pour vegetable oil, eggs into a blender bowl, add sugar and chopped carrots, puree until smooth.
Add flour, baking soda, vanilla sugar, spices, baking powder and nuts.
Purée everything again.
Grease a baking dish with vegetable oil and lightly sprinkle with flour.
Pour in the dough and bake at 200° for 20 minutes, lower the temperature to 170° and bake for another 20 minutes.
Check the readiness of the biscuit with a wooden skewer.
Take out the cake and cool completely.
Then cut lengthwise into three cakes and, using a culinary ring, cut circles according to the diameter of the glasses.
For cream, beat sour cream and powdered sugar.
Put the biscuit in glasses, generously grease with cream, put another 2-3 layers of biscuit and cream.
Cover the glasses with cling film and refrigerate for an hour.
For writing, melt the chocolate in a microwave oven or in a water bath, pour it into a pastry bag.

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