Recipe: Deconstructed Carrot Cake
FOR THE CARROT CAKE
2½ cups all-purpose flour
1¼ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
½ tsp salt
4 large eggs
1 1/3 cup sugar
½ cup light brown sugar
1 cup vegetable oil
½ cup plain yoghurt
5 cups grated carrot
FOR THE ICING
113g unsalted butter, brought to room temperature
225g cream cheese
1 cup icing sugar
1 tsp vanilla extract
FOR THE CARROT JELLY
¾ cup carrot juice
¼ cup orange juice
3 tbsp sugar
1 tbsp agar agar
FOR THE CARROT MASCARPONE
½ cup mascarpone cheese
¼ cup carrot juice
¼ fresh vanilla bean
1 tbsp icing sugar
2 tbsp chopped hazelnuts
2 tbsp halved hazelnuts
¼ cup simple syrup
20 pieces carrot rounds, thinly sliced
1 Preheat the oven to 180C.
2 Begin by making the carrot cake. In a large bowl place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Whisk together and make sure there are no lumps.
3 In a separate bowl, place the eggs, sugars, oil and yoghurt and whisk until combined.
4 Slowly fold in the flour mixture. Once combined, fold in the carrots.
5 Pour the mixture into a 30cm x 30cm glass baking dish. Make sure the batter is spread evenly. If you do not have a glass baking dish use a metal one, but line the dish with baking parchment.
6 Bake for about 40 to 50 minutes. Turn the cake once while baking about halfway through the cooking time.
7 Feel the cake for firmness. If it feels firm, insert a toothpick into it and if a few crumbs remain on the stick, the cake is ready. If you see raw or wet dough on the stick leave for an additional 5 minutes. Remove from the oven and allow to cool.
8 For the icing, place the butter and cream cheese into a stand mixer fitted with a paddle attachment, or use an electric hand mixer. Mix for 2 to 3 minutes.
9 Add the icing sugar and vanilla extract. Mix on a low speed until incorporated. Scrape down the sides of the bowl.
10 Turn the mixer back up to medium and mix for another 2 to 3 minutes.
11 Place the mixture in a piping bag or squeezy bottle and set aside.
12 Next make the carrot jelly. Place the carrot juice and orange juice in a saucepan. Bring to a simmer and then add the sugar and agar agar.
13 Stir until the sugar and agar agar combine. Cook for a further 3 to 5 minutes until the mixture thickens. Remove from the heat and allow to cool.
14 Finally, for the carrot mascarpone, place the carrot juice in a pan and reduce slowly on a low simmer. Be careful not to reduce too fast or the carrot juice will burn.
15 Allow the juice to cool and mix with mascarpone, vanilla and icing sugar.
16 Heat up the jelly and place in a blender prior to serving. Place into a squeezy bottle for precision handling.
17 Assemble the plate as per the picture.