Prepare the Carrot Cake:

1. Cut the carrots into slices and cook them for 20 minutes. Drain and set aside.

2. Preheat the oven to 180 °C (350 °F). In a bowl, mix the cooked carrots with the eggs and oil. Blend well with a hand blender.

3. Add the sugar and flour to the liquid mixture. Mix well.

4. Pour the batter into a loaf pan lined with parchment paper. Bake for approximately 30 minutes.

   
   

Prepare the Brigadeiro:

1. In a saucepan, combine the sweetened condensed milk and cream. Mix everything together.

2. Add the hazelnut chocolate and cocoa powder. Cook over medium-high heat, stirring regularly. Once it starts to boil, cook for about 5 minutes until it reaches the right consistency.

3. Transfer to a bowl and cover with cling film in direct contact with the brigadeiro. Let it cool for 2 to 3 hours.

   
   

Assemble the Filled Egg:

1. Carefully cut the Pintarolas Egg in half (heating the knife can make this easier and reduce the risk of breaking the chocolate).

2. Place a bit of brigadeiro at the bottom of the egg half. Cover it with a slice of carrot cake.

3. Top the cake with more brigadeiro and decorate it with Pintarolas.