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HAZELNUT CARROT CAKE
 

HAZELNUT CARROT CAKE

An original recipe from L'École Valrhona
Yield: Makes 15 carrot cakes
Difficulty: Medium
 

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 necessaryCarrot extracts

AZÉLIA 35% CRUNCHY COATING:
200g Azélia 35% chocolate
20g Grapeseed oil
50g Chopped hazelnuts

 

INSTRUCTIONS

 
CARROT CAKE BATTER:
  • Wash the carrots, then put them in the juicer without peeling them.
  • Collect 65g of juice and 155g of fibre 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 fibres and finish mixing.
  • Cover the surface with plastic wrap and store in the refrigerator overnight.
  • The following day, bake the carrot cakes:
  • Grease and line each ring with baking paper (strips around 4.5cm long and 10cm wide).
  • Add 60g of cake batter into each ring.
  • Cover each ring back over with baking paper and place a tray over each to ensure that the carrot cakes bake evenly.
  • Bake in a fan-assisted oven at 338°F (170°C) for approx. 35 minutes.
  • Take out of the oven and leave to cool. Freeze for 2 hours before assembly.
 
IVOIRE 35%, VANILLA AND CARROT JUICE WHIPPED GANACHE:
  • Heat the 75g carrot juice with the honey and vanilla seeds.
  • Combine with the melted Ivoire 35% in three batches while mixing with a spatula.
  • Add all the 185g chilled whipping cream in one go and finish off the emulsion using a hand blender.
  • Cover the surface with plastic wrap and store in the refrigerator overnight.
 
CARROT WAFERS:
  • Mix the melted butter and icing 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 fibre extract on top.
  • Bake at 338°CF (170°C) in a fan oven for 6 to 7 minutes.
  • Shape the wafers with the curved mold after taking them out the oven.
 
AZÉLIA 35% CRUNCHY COATING:
  • Melt the Azelia 35% chocolate at 113°F (45°C) and add the grape seed oil.
  • Combine with the chopped hazelnuts. Use at approx. 95°F (35°C).
 
ASSEMBLY:
  • In the meantime, make the Azelia 35% chocolate crunchy coating.
  • Glaze the frozen 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.