Glazed Carrot Cake Recipe
Description
This Glazed Carrot Cake features layers of moist carrot sponge, a zesty orange cream center, and smooth cream cheese mousse, all encased in a glossy mirror glaze. With its vibrant flavors and stunning presentation, this cake is ideal for special celebrations or an elevated dessert experience.
Ingredients
Carrot Sponge:
Orange Cream:
Cheese Mousse:
Glazes (optional):
Instructions
Video
Carrot Cake Sponge:
- Preheat the oven to 160°C. Grease a 20cm cake tin with oil spray or butter.
- Grate 250g of carrots and set aside.
- Sift together 270g plain flour, 8g baking powder, and 8g salt.
- In a mixing bowl, combine 5 eggs, 260g vegetable oil, and 262g caster sugar. Whip on high speed for 10 minutes.
- Fold the flour mixture into the egg mixture, then fold in the grated carrots until smooth.
- Pour the batter into the prepared tin and spread it evenly. Bake for 30-40 minutes or until a skewer comes out clean.
- Let the sponge cool, then trim the top and bottom to create flat surfaces. Cut the sponge in half horizontally.
- Use an 18cm cake ring to cut out circles from each layer. Wrap in plastic wrap and freeze.
Orange Cream:
- Peel and cut 200g of orange segments and set aside.
- Hydrate 10g gelatine according to the package instructions.
- In a medium pot, whisk together 160g caster sugar, 20g cornflour, and 300g orange juice. Bring to a boil, stirring constantly.
- Add the orange segments and bring to a boil again, then remove from heat. Stir in the softened gelatine until dissolved.
- Pour the orange cream into a 16cm cake ring lined with plastic wrap or a silicone mold. Freeze until solid.
Cheese Mousse:
- Semi-whip 560g whipping cream to a melted ice cream consistency, then chill in the fridge.
- Melt 200g white chocolate with 110g milk to 60°C, then stir in 16g gelatine. Add 280g cream cheese and mix until smooth.
- Whip 70g egg yolks in a mixing bowl until pale. Boil 70g caster sugar with 30g water to 118°C, then slowly pour into the yolks, whisking continuously until the mixture cools to 45°C.
- Fold the egg yolk mixture into the cheese mixture, then gently fold in the semi-whipped cream in two batches.
Assembly:
- Line the bottom of a 20cm cake ring with plastic wrap. Pour in a quarter of the cheese mousse.
- Place the frozen orange cream disk in the center, then top with the remaining cheese mousse.
- Add the frozen carrot sponge layer on top, pressing down gently.
- Freeze the cake for at least 6 hours or until solid.
Glazing and Finishing:
Prepare your desired mirror glazes dark orange, white, and brown,(see recipe link).
- Glaze the frozen cake at 32°C. Save any leftover glaze for future use.
- Let the cake defrost in the fridge for 3-4 hours before serving.
Note
- Storage: The glazed carrot cake can be stored in the fridge for up to 3 days. The carrot sponge and orange cream can be prepared and frozen ahead of time.
- Decoration Tip: The mirror glaze adds a professional finish, but you can also use a simple cream cheese frosting for a more rustic version of this cake.
- Substitutions: You can replace the orange segments with mandarins or clementines for a sweeter citrus flavor, or substitute the white chocolate with dark chocolate for a more intense mousse.
