CARROT CAKE

Gourmet Guide - carrot cake recipe

carrot cake sponge
ingredients

  • 2 t cinnam
  • 2 C cake flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t salt on
  • ½ t ginger
  • ¼ t cloves
  • ¼ t allspice
  • ½ t salt
  • ½ C vegetable oil
  • 2 eggs
  • 2 C sugar
  • 1 t vanilla
  • 3 C carrots, grated

method

  1. Preheat oven to 180°C.
  2. Prepare a greased 23 cm x 29 cm pan, lined with parchment paper.
  3. Mix all the dry ingredients together.
  4. Whisk the wet ingredients together till light pale and fluffy.
  5. Add the carrots to the wet mixture.
  6. Fold the dry ingredients into wet and bake for 20 to 25 minutes.

carrot and ginger sorbet

ingredients

  • 1 L water
  • 700 g sugar
  • 250 g glucose
  • 2 thumbs ginger
  • 1 kg carrot purée
  • 1 t xanthan gum

method

  1. Heat water, sugar, glucose and ginger together till sugar is dissolved, allow to infuse for 15 minutes.
  2. Strain into carrot purée and add xanthan gum.
  3. Blend together till smooth and churn in an ice-cream machine.

goats cheese mousse

ingredients

  • 645 g Belnori goat’s cheese
  • 165 g castor sugar
  • 100 g milk
  • 400 g cream
  • 15 g gelatine powder
  • 75 g water

method

  1. Beat the goat’s cheese till smooth.
  2. Heat the castor sugar, milk and cream in a pan till the sugar has dissolved.
  3. Combine the cheese and sugar mixture.
  4. Dissolve the gelatine in the water.
  5. Add to the whipped cheese mixture and allow to set.

goat’s cheese snow

ingredients

  • 1 kg goat’s cheese

method

  1. Break the cheese into small pieces and freeze till completely solid.
  2. Blend in a Thermomix until it is of a snow-like consistency.
  3. Keep in freezer.

sea buck thorn compote

ingredients

  • 1 kg sea buckthorn purée
  • 500 g frozen gooseberries
  • 2 C sugar
  • 2 oranges, zest and juice
  • 2 cinnamon sticks
  • 5 cardamom pods

method

  1. Cook all the ingredients over medium heat until it reaches a jam-like consistency.
  2. Allow to cool and serve.

plating

  1. Cut the carrot cake into 8 cm-rounds, then make a small round cut in the middle of each.
  2. Place each on a plate.
  3. Pour the sea buckthorn compote into each of the rounds.
  4. Pipe the goat’s cheese mousse into the rounds.
  5. Scoop the carrot sorbet onto the cakes then pour the goat’s cheese mousse over.
  6. Garnish with coriander shoots, carrot powder and goat’s cheese snow.
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