Name: Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et sa Poudre
Yield: Makes 20 servings
Cuisine: American
Ingredients: 38 grams dry milk powder; 240 grams whole milk, cold; 90 grams granulated sugar; 1.5 grams Indonesian cinnamon powder (Sources); 80 grams Sweet Base Syrup; 240 grams heavy cream, cold; 2 cinnamon sticks; 6 to 8 medium carrots, peeled; 170 grams Philadelphia cream cheese, cold; 1 Madagascar vanilla bean; 4 grams vanilla extract; 210 grams granulated sugar; 115 grams water; 500 grams granulated sugar; 1.2 kilograms orange juice, cold; 75 grams Simple Syrup; About 500 grams carrots; 100 grams walnut halves; kosher salt; 5 large egg yolks; 200 grams dark raisins; 600 grams Poaching Liquid; 2 grams agar-agar (Sources); 240 grams shredded carrots (8 to 9 medium); 3 grams kosher salt; 225 grams confectioners’ sugar; 115 grams 83% unsalted butter, at room temperature; 205 grams granulated sugar; 1.5 grams baking powder; 75 grams lightly beaten eggs (1 to 2 large)

Preparation info

Makes
20
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Cake

185 grams all-purpose flour
2.5 grams Indonesian cinnamon powder (Sources)

Method

The first carrot cake Sebastien saw made an impression on him. He was sixteen years old, working in a restaurant, and saw a Japanese chef working with carrots and then suddenly there was a cake, made with carrots! It was new to him, and he loved the idea of using vegetables in desserts. In America, of course, carrot cake with a cream cheese icing is traditional—and that was the