the elevation of carrot cake...

At work, we serve 5 differences of dessert. Chocolate Egg is molten chocolate serves in egg shell, accompanied with madeleine, chocolate truffle, macaroon and hot chocolate. Greek Yogurt "Gnocchi" goes with candied kumquat, vanilla tuile, guava foam and rose petal consomme. Sicilian Pistachio Genoise serves with amaranth citrus salad, chamomile sauce and chamomile gelato. S'mores is a deconstructed plate that goes with chocolate croquette, smoke crispy chocolate, chocolate marshmallow fluff and graham cracker ice-cream. The last one is my favorite; Carrot Cake. It goes with a medley carrot; soil, confit, poached, foam, sauce and a tiny baby carrot. Cream cheese gelato, candied walnut, walnut puree and basil sauce are its accompanies.1

At home, I make the carrot cake in my version with a different recipe. I serve the carrot cake over a crunchy brown butter walnut shortbread, then quenelle the cream cheese cream over and place another walnut shortbread on top. Garnish with caramelized carrot and rosemary.1

I really like the way we serve our dessert at work. It is modern, open-minded and artistic work. I'm proud to be a part of the team.

make 10-12 servings
for the cake (the recipe is from Sam's famous carrot cake)
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 ts. vanilla extract
- 2 cups all-purpose flour
- 2 ts. baking soda
- 2 ts. ground cinnamon
- 1/4 ts. salt
- 2 cups shredded carrot
- 1 cup flaked coconut
- 1 cup walnut, chopped
- 1 cup can crushed pineapple with juice
- 1 cup raisin

for the shortbread
- 1/2 cup unsalted butter, room temp (divided)
- 1/2 cup sugar
- 1/2 cup walnut, toasted and finely grind
- 1 cups all purpose flour
- 1/2 ts. ground cinnamon
- 1/8 ts. kosher salt

for the cream
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/2 cup cream cheese
- 1/8 ts. ground cinnamon
for the caramelized carrot
- 3/4 cup sugar
- 1 cinnamon stick
- 2 stems rosemary
- 6 carrots
- 1 lemon juice
for the cake
1. Preheat the over to 350 degrees F, grease 8" x 12 " pan.
2. Sift all dry ingredients, set aside.
3. Combine carrot, coconut, pineapple, walnut and raisin. Set aside.
4. Whisk egg, buttermilk, oil, sugar and vanilla in a large bowl.
5. Whisk in dry ingredients, then carrot mixture.
6. Pour into a prepared pan, bake for 40-50 minutes. Check with toothpick.
for the shortbread
1. Brown half of the butter, chill for an hour.
2. Cream brown-butter, butter and sugar until creamy.
3. Beat in walnut, flour, cinnamon and salt. Chill for an hour.
4. When chilled, remove from the fridge and roll out into 1/8" thick.
5. Cut into 3" x 1.5" rectangles.
6. Bake at 350 degrees F for 12-15 minutes or until golden brown.
for the cream
1. Whip the cream with sugar until mix.
2. Add cheese little by little until the mixture has a smooth texture.
3. Add cinnamon, chill.
for the caramelized carrot
1. Cook sugar, cinnamon and rosemary until just caramelize.
2. Lower the heat, add carrot and lemon juice.
3. Cook for 7-10 minutes, remove.


Christy said...

Wonderful take on the classic carrot cake!! Reading you write about your restaurant's dessert menu makes me wish I was back working at my old restaurant again. Looks like it's a wonderful place to be a part of!!

Manggy said...

Those sound like fantastic menu items! I am loving this carrot cake presentation too! It simply has to have cream cheese, doesn't it? :)

Vanillaorchid said...

พี่ทิพย์ ศิลป์มาก ๆ เลยค่ะ ชอบมากเลยค่ะ เป็นแครอทเค้กที่อาร์ทมาก ๆ เลยค่ะ

ทั้งน่าหม่ำ และสวยเลยค่ะ

http://feedingjason.blogspot.com/ said...

OMG! That picture is beautiful and look delicious

Thip said...

Thanks, Christy. I'm planning on another classic recipe today. Hopefully, I come up with the idea how to plate them together tomorrow.

Oh yes, Mark. Cream cheese is a must. :)

Thanks, Om. พี่กินไปเยอะเลยเจ้าครีมชีสเนียะ หวาน ๆ เปรี้ยว ๆ อร่อยจริง ๆ

Thanks Kyle & Jason. Your green curry is looking delicious too. ;)

eldivenlerim said...

nice photo, carrot cake look very delicious;)

Y said...

I love carrot cake, and your version looks so beautiful! Those little carrots on top are super cute :)

jo said...

oh wow! this is a totally new way of serving out the classic carrot. how innovative!

Vera said...

I'm not a huge fan of carrot cake but your version looks irresistible! I love how you presented it!


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