Recipe Carrot cake

To prepare this dish

Ingredient list

Carrot cake batter

100 g eggs
120 g brown sugar
80 g grape seed oil
40 g French cream cheese
65 g carrot, grated (1)
165 g T45 flour
1,3 g fine salt
3,5 g baking soda
3,5 g baking powder
0,8 g cinnamon powder
0,5 g fresh ground black pepper
0,2 g ground nutmeg
0,2 g ground green cardamom
0,2 g ground ginger
110 g carrot, grated (2)

Crunchy pecan gianduja

90 g Jivara milk chocolate couverture (40% cocoa)
200 g pecan praline (70% pecans)
65 g finely chopped caramelized pecans
2,5 g salt

Carrot-yuzu compote

280 g carrot, diced
100 g mineral water
40 g yuzu juice (or rhum, depending on which you prefer)
80 g sugar
2 g pectin NH

Cream cheese mousse

85 g French cream cheese
40 g Excellence whipping cream 35% fat
16 g inverted sugar
2,5 g Gelatine leaves
360 g Excellence whipping cream 35% fat

Glazed carrots

200 g mineral water
180 g sugar
20 g trehalose
QS baby carrots

Assembly

Carrot shoots
Cold glaze

Elle & Vire products used

French cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Carrot cake batter

   • Blend the grated carrot (1) with the cream cheese and oil until it turns into a paste.
   • Whisk the eggs with the brown sugar.
   • Meanwhile, sift all the dry ingredients together.
   • Add the carrot/oil mixture to the beaten eggs and mix until thoroughly combined.
   • Then, add the dry ingredients.
   • Mix everything together until the mixture has a smooth, even consistency.
   • To finish, add the grated carrot (2) and stir until evenly distributed throughout the mixture.
   • Fill each cake tin with 155 g of the batter.
   • Oven settings: convection oven without fan – 155°C – 28 to 30 minutes – 100% humidity. Leave to cool for 5 minutes at room temperature, then freeze.
   • Remove from the tins.
   • Slice the cake so that it is 2.5 cm high.
2. 2

   Crunchy pecan gianduja

   • Melt the chocolate couverture and mix it with the praline, chopped caramelized pecans and salt.
   • Temper the mixture.
   • Cover the base of the cake tins with plastic wrap.
   • Place the rings on an acrylic sheet covered with greaseproof paper.
   • Add 80 g of gianduja to each ring.
   • Place the frozen cake in the ring and press into the gianduja.
   • Freeze.
   • Remove from the rings.
3. 3

   Carrot-yuzu compote

   • Put the diced carrot, water and yuzu juice in a saucepan.
   • Combine the sugar with the pectin.
   • Then, sprinkle it into the saucepan.
   • Bring to the boil, stirring constantly.
   • Cook with the lid on for 20 minutes on low heat.
   • Take off the lid and continue cooking on low heat until the desired texture is obtained.
   • Blend slightly with a hand blender.
   • Transfer to a plastic container, cover the surface with plastic wrap and leave to cool in the fridge.
   • Line the rings with clingfilm.
   • Use 80 g of compote per ring.
   • Insert the carrot cake-praline.
   • Freeze.
   • Remove from the rings.
4. 4

   Cream cheese mousse

   • Heat the cream cheese with the cream (1) and the invert sugar to 60°C.
   • Add the previously rehydrated gelatine.
   • Fold the lightly whipped cream (2) into the cream cheese mixture.
   • Fill a piping bag with the mixture.
   • Pipe 110 g of mousse into each mould.
5. 5

   Glazed carrots

   • Make a syrup with the water, sugar and trehalose.
   • Cut the carrots into thin slices using a peeler.
   • Add the carrot slices to the syrup and simmer on low heat for 5 minutes.
   • Strain the carrots and lay them on a Silpat® mat.
6. 6

   Assembly

   • Insert the center in the mould containing the mousse, ensuring that the mousse rises evenly so that it has a smooth edge.
   • Freeze.
   • Remove from the moulds.
   • Brush with a thin layer of the cold glaze.
   • Decorate with the glazed carrots and carrot shoots

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