Peel, clean and finely grate the carrots.
Wash clementine hot, grate dry, grate peel thinly, halve fruit and squeeze juice.
Cream butter, mandarin peel, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.
Mix flour and baking powder. Add mandarin juice, grated carrots and flour mixture and stir in. Fold in the chocolate drops. Divide the dough into 6 greased and floured box-shaped cups (each approx. 6 x 9 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.
Let the cakes rest in the moulds for about 5 minutes, then turn them over. Let them cool down and dust them with icing sugar if necessary.