CARROT Cake with Walnuts and Raisins

CARROT
Cake with Walnuts and Raisins



Serves 4
CARROT PUREE
260 g carrots, peeled and thinly sliced
240 g carrot juice (from about 4 peeled carrots)
20 g orange blossom honey
15 g orange juice
8 g lemon juice
Mix the carrots and carrot juice in a saucepan over medium heat. Bring to a simmer
and cover the pan with a parchment cartouche. Cook until the carrots are tender, about 25
minutes. Remove the carrots from the heat and strain through a chinois, reserving the
cooking liquid. Combine the cooked carrots and a splash of the cooking liquid in a blender
and puree on high until completely smooth. Let the puree cool to room temperature.
Reserve 110 g of the puree for the carrot cake. Combine the rest of the puree with the
honey and orange and lemon juices in a mixing bowl and whisk together until fully
incorporated. Reserve in an airtight container, refrigerated, for up to 3 days.

CINNAMON GLAZE
140 g confectioners’ sugar
1 egg white
10 g water
1 g ground cinnamon
Combine the ingredients in a bowl and whisk together until completely smooth
 

CARROT CAKE
115 g granulated sugar
120 g light brown sugar
110 g Carrot Puree
1 egg
1 egg yolk
7 g vanilla extract
95 g walnut oil
50 g olive oil
170 g flour
5 g baking soda
5 g salt
1 g ground cinnamon
1 g ground ginger
250 g carrots, peeled and coarsely grated
Cinnamon Glaze
Preheat the oven to 175°C/350°F. Spray a 20-cm (8-inch) square cake pan and four 8 by 3-
cm (3 by 1-inch) rectangular silicone cake molds with nonstick cooking spray and set
aside. Using a stand mixer, paddle the sugars, carrot puree, egg, yolk, and vanilla together
on medium speed until smooth, about 3 minutes. Turn to low speed and slowly mix in
both oils until emulsified. Combine the flour, baking soda, salt, cinnamon, and ginger in a
bowl. Remove the bowl from the mixer and gently fold the dry ingredients into the batter
using a rubber spatula. Do not overmix the batter. Gently fold in the grated carrots. Divide
the batter among the prepared pans and bake until a cake tester inserted in the centers
comes out clean, about 40 minutes. Let the cakes cool to room temperature on wire racks.
Break the large cake by hand into a coarse crumble. Glaze the bars with the cinnamon
glaze. Slice each of the glazed cakes into three pieces.
 
CREAM CHEESE
120 g cream cheese, softened
12 g sugar
Using a stand mixer, paddle the cream cheese and sugar together on medium speed until
smooth, about 3 minutes. Transfer to a piping bag and refrigerate until ready to serve.
 
WALNUT BRITTLE
170 g walnuts, coarsely chopped
195 g sugar
60 g butter
45 g glucose syrup
30 g water
3 g baking soda
8 g salt
Line one baking sheet with parchment paper and
another with a nonstick baking mat.Preheat the oven to 175°C/350°F. Place the walnuts in a single layer on the parchment
lined baking sheet and toast until aromatic, about 6 minutes. Heat the sugar, butter,
glucose, and water in a heavy saucepan over medium heat. Cook, stirring frequently with a
rubber spatula, until the sugar is fully dissolved and turns amber colored, about 6 minutes.
Stir in the baking soda and salt. Once these are fully incorporated, fold in the walnuts and
remove the pan from the heat. Quickly turn the caramel out onto the mat-lined baking
sheet and spread thinly and evenly. Let cool to room temperature. Transfer to a food
processor and pulse several times for a coarse crumble. Reserve the brittle in a dry, airtight
container
 
PICKLED RAISINS
20 g golden raisins
60 g lime juice
40 g orange blossom honey
20 g water
½ vanilla bean, split and scraped
Heat the ingredients in a saucepan over low heat, stirring to incorporate. When the liquid
comes to a simmer, remove the pan from the heat and let cool to room temperature. When
ready to serve, discard the vanilla bean and drain the pickling liquid from the raisins
 
TO FINISH
Pineapple Sorbet
Small carrot tops
Spoon the seasoned carrot puree onto each of four plates. Dot the cream cheese onto
several places on each plate. Divide the glazed carrot cakes, cake pieces, walnut brittle,
and pickled raisins among the plates, arranging them in and around the puree and cream
cheese. Scoop a quenelle of pineapple sorbet onto each plate. Garnish each plate with
carrot tops.