Recipe Carrot Cake
To make this dish
Ingredient list
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Carrot cake batter434 g eggs
373 g sugar
2 g salt
373 g finely ground almonds
340 g plain flour (T55, approximately 11% protein)
31 g baking powder
8 g cinnamon powder
944 g carrots, very finely grated
94 g liquid clarified butter
2600 g total weight
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Soft cream cheese frosting210 g Lescure Unsalted 250g butter Roll 82% fat
420 g Cream Cheese
235 g icing sugar
123 g sweetened condensed milk
12 g vanilla extract with seeds
1000 g total weight
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Carrot Cake decorationSQ Lescure Unsalted 250g butter Roll 82% fat
SQ plain flour (T55, approximately 11% protein)
250 g noten (pecan)
SQ decorative icing sugar
250 g total weight
The right ingredients
Lescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
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01
Carrot cake batter
Combine the ground almonds and flour in a food processor.
Heat the eggs, sugar and salt to 40°C in the bowl of the stand mixer set over a bain-marie.
Beat to the ribbon using a whisk.
Transfer to the stand mixer and stir in the dry ingredients using the paddle.
Add the grated carrots followed by the clarified butter.
Refrigerate overnight.
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02
Soft cream cheese frosting
Using the whisk attachment, combine the soft cream cheese and sifted icing sugar.
Incorporate the softened butter.
Add the sweetened condensed milk and vanilla extract then whip.
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03
Carrot Cake decoration
Butter the Matfer Exoglass moulds (Ref 345079) with softened butter, flour lightly and place in the refrigerator.
Pipe 260 g of batter into each mould.
Split the cakes in half using a pastry scraper dipped in melted butter.
Bake on racks (for even colour) in a 150°C convection oven (damper closed) for approximately 40 minutes.
Remove from the oven and unmould then let cool.
Pipe the frosting on the tops of the cakes using a 2.6 cm wide ribbon tip.
Stick on the chopped pecans then sprinkle with decorative icing sugar.
> So that the cakes rise evenly, place the moulds perpendicular to the fan in the oven and turn the rack when the cakes are half baked.