Glazed Carrot Cake Recipe

A beautifully glazed carrot cake with layers of carrot sponge, orange cream, and cheese mousse.
Cooking Method:
Cuisine:
Courses:
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:
  • 262 g caster sugar
  • 5 medium eggs
  • 260 g vegetable oil
  • 8 g salt
  • 270 g plain flour
  • 8 g baking powder
  • 250 g grated carrot
    • Orange Cream:
  • 300 g orange juice
  • 200 g orange segments
  • 20 g cornflour
  • 160 g caster sugar
  • 10 g gelatine (hydrated)
    • Cheese Mousse:
  • 560 g whipping cream (semi-whipped)
  • 200 g white chocolate
  • 110 g milk
  • 16 g gelatine (hydrated)
  • 280 g cream cheese (room temperature)
  • 70 g egg yolks
  • 70 g caster sugar
  • 30 g water
    • Glazes (optional):
  • Dark orange mirror glaze
  • White mirror glaze
  • Brown mirror glaze
Instructions
    Carrot Cake Sponge:
  1. 1
    Preheat the oven to 160°C. Grease a 20cm cake tin with oil spray or butter.
  2. 2
    Grate 250g of carrots and set aside.
  3. 3
    Sift together 270g plain flour, 8g baking powder, and 8g salt.
  4. 4
    In a mixing bowl, combine 5 eggs, 260g vegetable oil, and 262g caster sugar. Whip on high speed for 10 minutes.
  5. 5
    Fold the flour mixture into the egg mixture, then fold in the grated carrots until smooth.
  6. 6
    Pour the batter into the prepared tin and spread it evenly. Bake for 30-40 minutes or until a skewer comes out clean.
  7. 7
    Let the sponge cool, then trim the top and bottom to create flat surfaces. Cut the sponge in half horizontally.
  8. 8
    Use an 18cm cake ring to cut out circles from each layer. Wrap in plastic wrap and freeze.
    9. Orange Cream:
  9. 9
    Peel and cut 200g of orange segments and set aside.
  10. 10
    Hydrate 10g gelatine according to the package instructions.
  11. 11
    In a medium pot, whisk together 160g caster sugar, 20g cornflour, and 300g orange juice. Bring to a boil, stirring constantly.
  12. 12
    Add the orange segments and bring to a boil again, then remove from heat. Stir in the softened gelatine until dissolved.
  13. 13
    Pour the orange cream into a 16cm cake ring lined with plastic wrap or a silicone mold. Freeze until solid.
    14. Cheese Mousse:
  14. 14
    Semi-whip 560g whipping cream to a melted ice cream consistency, then chill in the fridge.
  15. 15
    Melt 200g white chocolate with 110g milk to 60°C, then stir in 16g gelatine. Add 280g cream cheese and mix until smooth.
  16. 16
    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.
  17. 17
    Fold the egg yolk mixture into the cheese mixture, then gently fold in the semi-whipped cream in two batches.
    18. Assembly:
  18. 18
    Line the bottom of a 20cm cake ring with plastic wrap. Pour in a quarter of the cheese mousse.
  19. 19
    Place the frozen orange cream disk in the center, then top with the remaining cheese mousse.
  20. 20
    Add the frozen carrot sponge layer on top, pressing down gently.
  21. 21
    Freeze the cake for at least 6 hours or until solid.
    22. Glazing and Finishing:
  22. 22

    Prepare your desired mirror glazes dark orange, white, and brown,(see recipe link).

  23. 23
    Glaze the frozen cake at 32°C. Save any leftover glaze for future use.
  24. 24
    Let the cake defrost in the fridge for 3-4 hours before serving.
Read it online: https://pastrybyioan.com/recipe/glazed-carrot-cake-recipe/