Intermediate
1h30min
35min
Makes 15 carrot cakes
An Original Recipe by L’École Gourmet Valrhona
Utensils:
- 4.5 height × 5cm diameter stainless steel circles
- Juicer
- Curved mold for the wafers
Made with the products below :
1. Carrot cake batter
Ingredients :
- 195g Flour
- 265g Sugar
- 1.5g Baking soda
- 1g Baking powder
- 1g Fine salt
- 110g Eggs
- 90g Grape seed oil
- 75g Butter
- 4 Organic carrots
Preparation time: 25 minutes
Rest time before use: 12 hours
Freezing time: 2 hours
Steps:
- Wash the carrots, then put them in the juicer without peeling them.
- Collect 65g of juice and 155g of fiber from juicing. Whisk the eggs with the sugar then add the carrot juice, oil and melted butter.
- Sift the flour, baking powder and baking soda, then add to the previous mixture.
- Pour in the carrot fibers and finish mixing.
- Cover the surface of the carrot cake batter with plastic wrap and store in the refrigerator overnight.
The following day, bake the carrot cakes: - Grease and line each ring with parchment paper (strips around 4.5cmlong and 10cm wide).
- Add 60g of cake batter into each ring.
- Cover each ring back over with parchment paper and place a tray over each to ensure that the carrot cakes bake evenly.
- Bake in a fan-assisted oven at 340°F (170°C) for approx. 35 minutes.
- Take out of the oven and leave to cool.
- Freeze for 2 hours before assembly.
2. Ivoire 35%, vanilla and carrot juice whipped ganache
Ingredients :
- 75g Carrot juice
- 5g Acacia honey
- ½ NOROHY vanilla bean
- 100g IVOIRE 35% chocolate
- 185g Cold heavy cream 36%
Preparation time: 15 minutes
Rest time before use: 12 hours
Steps:
- Heat the 75g carrot juice with the honey and vanilla seeds.
- Combine with the melted IVOIRE 35% in three batches while mixing with aspatula.
- Add all the 185g chilled heavy cream in one go and finish off the emulsion using an immersion blender.
- Cover the surface with plastic wrap and store in the refrigerat orovernight.
3. Carrot wafers
Ingredients :
- 70g Butter
- 70g Sugar
- 70g All-purpose flour
- 35g Egg whites
- 35g Carrot juice
- As Necessary Carrot extracts
Preparation time: 15 minutes
Rest time before use: 10 minutes
Steps:
- Mix the melted butter and confectioner’s sugar in a food mixer.
- Add the sifted flour, then the egg whites and the carrot juice.
- Store in the refrigerator for 10 minutes.
- Arrange the wafers as preferred and add carrot fiber extract on top.
- Bake at 340°F (170°C) in a fan oven for 6 to 7 minutes.
- Shape the wafers with the curved mold after taking them out the oven.
4. Azélia 35% crunchy coating
Ingredients :
- 200g AZÉLIA 35% chocolate
- 20g Grape seed oil
- 50g Chopped hazelnuts
Preparation time: 10 minutes
Steps:
- Melt the AZÉLIA 35% chocolate at 115°F (45°C) and add the grapeseed oil.
- Combine with the chopped hazelnuts. Use at approx. 95°F (35°C).
Assembly of the carrot cake
Steps:
- In the meantime, make the AZÉLIA 35% chocolate crunchy coating.
- Glaze the carrot cakes by immersing them in the crunchy coating. 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.
- Use a piping bag with a 18mm nozzle to pipe the ganache onto each cake.
- Add the finishing touch by adding a carrot wafer on top of the ganache.
Chef's Tips
- The carrot quantities given (fiber and juice) may be replaced by the same amount of beet for a more colorful dessert. This way, you can make beet cakes!
- 200g of juice can be extracted from 1kg of carrots. Whole carrots are used in this zero-waste recipe!
How can I make my carrot cake extra moist?
Use freshly juiced carrots as in this recipe. The combination of juice and fibers keeps the cake soft and naturally moist. Resting the batter overnight also improves texture.
Can I replace carrot with beetroot in carrot cake?
Yes! You can replace carrot juice and fibers with beetroot in the same quantities. This gives a beautiful purple color and pairs well with chocolate.
Is this recipe suitable for Halloween?
Absolutely. You can bake one batch with carrots and another with beetroot—or even combine both for a fun orange-and-purple Halloween dessert.
What makes this carrot cake zero-waste?
The recipe uses both carrot juice and fibers, ensuring the entire carrot is incorporated without waste.
Why does the recipe use Valrhona Ivoire and Azélia chocolates?
Ivoire 35% adds smooth creaminess to the whipped ganache, while Azélia 35% provides a nutty, crunchy coating that enhances flavor and texture.
Can I prepare this carrot cake in advance?
Yes. The cake batter rests overnight, and the finished cakes can be frozen before final assembly. This makes it easy to plan ahead.
Is this carrot cake gluten-free?
No, the recipe uses all-purpose wheat flour. To adapt, substitute with a gluten-free flour blend.
How should I store the carrot cakes?
Store assembled cakes in the refrigerator for up to 2 days. For longer storage, freeze them before coating and finish assembly before serving.
