Carrot Cake Cubes

Why These Flavors Work

Carrots play to the savory side as well as the dessert side; their natural sweetness is more pronounced when they are cooked. On carrot cakes throughout the United States you will typically see a cream cheese frosting. Cream cheese is yet another ingredient that is used in both savory and sweet preparations. This may be the reason these ingredients have found a common ground in this dessert. The cream cheese in this case is combined with mascarpone to subdue its savory character. When cream cheese is properly sweetened and used in moderation, is a great wrapper for a good carrot cake, adding sour and salty notes to it. The chocolate shell adds a snap, a necessary texture to this dessert, and a neat little box to keep it all in. Chocolate works surprisingly well with these flavors.



Serving Instructions

  1. Fill each of the 10 chocolate cubes with 30 g/1.06 oz of the cream cheese and mascarpone cream.
  2. Push a carrot cake rectangle into the cream; the cream should come up around the sides of the cake. Let it set in the refrigerator upside-down.
  3. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cubes.
  4. Fill a compressor canister with the orange velvet spray and turn the cubes over. Spray the cubes with an even coating of spray on 2 of the 4 sides only. You need about 50 g/1.7 oz for all 10 cubes. Keep the compressor gun at least 60 cm/24 in from the cubes to obtain a velvety smooth look.
  5. Place a 2.5-cm/1-in piece of the carrot foam on top of the cubes. Reserve refrigerated until ready to serve.