Yields 15 carrot cakes

Ingredients

Carrot Cake Batter

  • 195g Pastry flour
  • 265g Sugar
  • 1.5g Baking soda
  • 1g Baking powder
  • 1g Fine salt
  • 110g Eggs
  • 90g Grapeseed oil
  • 75g Butter
  • 4 Organic carrots

Ivoire 35%, Vanilla and Carrot Juice Whipped Ganache

  • 75g Carrot juice
  • 5g Acacia honey
  • 1/2 bean Norohy Madagascar Vanilla Beans
  • 100 Ivoire 35% chocolate
  • 185g Cold whipping cream 35%

Carrot Wafers

  • 70g Butter
  • 70g Icing sugar
  • 70g Plain flour
  • 35g Egg whites
  • 35g Carrot juice
  • As necessary Carrot extracts

Azélia 35% Crunchy Coating

  • 200g Azélia 35% chocolate
  • 20g Grapeseed oil
  • 50g Chopped hazelnuts

Directions

Carrot Cake Batter

  1. Wash the carrots, then put them in the juicer without peeling them.
  2. Collect 65g of juice and 155g of fibre from juicing.
  3. Whisk the eggs with the sugar then add the carrot juice, oil and melted butter.
  4. Sift the flour, baking powder and baking soda, then add to the previous mixture.
  5. Pour in the carrot fibres and finish mixing.
  6. Cover the surface with plastic wrap and store in the refrigerator overnight.
  7. The following day, bake the carrot cakes:
  8. Grease and line each ring with baking paper (strips around 4.5cm long and 10cm wide).
  9. Add 60g of cake batter into each ring.
  10. Cover each ring back over with baking paper and place a tray over each to ensure that the carrot cakes bake evenly.
  11. Bake in a fan-assisted oven at 338°F (170°C) for approx. 35 minutes.
  12. Take out of the oven and leave to cool. Freeze for 2 hours before assembly.

Ivoire 35%, Vanilla and Carrot Juice Whipped Ganache

  1. Heat the 75g carrot juice with the honey and vanilla seeds.
  2. Combine with the melted Ivoire 35% in three batches while mixing with a spatula.
  3. Add all the 185g chilled whipping cream in one go and finish off the emulsion using a hand blender.
  4. Cover the surface with plastic wrap and store in the refrigerator overnight.

Carrot Wafers

  1. Mix the melted butter and icing sugar in a food mixer.
  2. Add the sifted flour, then the egg whites and the carrot juice.
  3. Store in the refrigerator for 10 minutes.
  4. Arrange the wafers as preferred and add carrot fibre extract on top.
  5. Bake at 338°CF (170°C) in a fan oven for 6 to 7 minutes.
  6. Shape the wafers with the curved mold after taking them out the oven.

Azelia 35% Crunchy Coating

  1. Melt the Azelia 35% chocolate at 113°F (45°C) and add the grape seed oil.
  2. Combine with the chopped hazelnuts. Use at approx. 95°F (35°C).

Assembly

  1. In the meantime, make the Azelia 35% chocolate crunchy coating.
  2. Glaze the frozen carrot cakes by immersing them in the crunchy coating.
  3. Be careful not to cover the top. Whip the Ivoire 35% vanilla ganache and carrot juice until its texture is soft and frothy, easy to pipe.
  4. Use a piping bag with a 18mm nozzle to pipe the ganache onto each cake.
  5. Add the finishing touch by adding a carrot wafer on top of the ganache.


Recipe courtesy of L'École Valrhona