Carrot Cake
6 servings
120 minutes
Carrot pastry is a delicate dessert that combines the sweetness of carrots, the aroma of spices, and the creamy texture of Philadelphia cheese. Its history traces back to European culinary traditions where vegetables were often used in baking to add natural sweetness and juiciness. The taste of the pastry surprises: first, you sense caramelized carrots with hints of dark rum, then a spicy note of nutmeg, cardamom, and cinnamon unfolds. Cream cheese adds softness and depth of flavor. This pastry is perfect for morning tea or a cozy dinner.
1
Peel the carrot, cut it in half, then into three equal parts, and remove the core.
- Baby carrots: 800 g
2
Place the pressure cooker on the stove, turn on low heat, add oil, then all spices except vanilla, carrot and 40 grams of dark rum. Turn on medium heat and sauté for 2 minutes, then close the pressure cooker lid, reduce heat to minimum and cook for 20 minutes.
- Butter: 80 g
- Dark rum: 140 ml
- Cinnamon: 7 g
- Green cardamom pods: 1 g
- Ground nutmeg: 1 g
- Baby carrots: 800 g
3
After time has passed, place the pressure cooker in the sink and cool its lid under cold water for 2 minutes. Then remove the spices, transfer the cooked carrots to a blender cup, and blend on high speed for 3 minutes.
- Baby carrots: 800 g
4
Strain the obtained puree through a tamis. Mix sugar, vanilla seeds, salt, and baking soda.
- Sugar: 138 g
- Vanilla pod: 1 piece
- Salt: 5 g
- Baking soda: 2 g
5
Reduce the remaining rum in a saucepan to 20 grams. Blend 200 grams of milk and 150 grams of carrot puree in a glass, then add a mixture of sugar, vanilla, salt, and baking soda. Soak 2 sheets of gelatin. Heat the carrot-milk mixture and dissolve the gelatin in it. Set aside.
- Dark rum: 140 ml
- Milk: 275 ml
- Baby carrots: 800 g
- Sugar: 138 g
- Vanilla pod: 1 piece
- Salt: 5 g
- Baking soda: 2 g
- Leaf (sheet) gelatine: 4 pieces
6
Mix 37 grams of sugar and 1 gram of salt. Blend cheese and milk (75 g) with an immersion blender until smooth, then mix in the sugar and salt. Soak 2 sheets of gelatin. Heat the cheese mixture in a saucepan but do not bring to a boil. Melt the soaked gelatin in it.
- Sugar: 138 g
- Salt: 5 g
- Cream cheese (Philadelphia): 112 g
- Milk: 275 ml
- Leaf (sheet) gelatine: 4 pieces
7
In a silicone mold, layer the carrot and cheese base. Chill in the refrigerator for 4 hours.
- Baby carrots: 800 g
- Cream cheese (Philadelphia): 112 g