Wednesday, October 22, 2014

Chef Jessica's Carrot Cake Recipe

Carrot Cake
  • 2 cups sugar
  • 1½ cups, plus 2 tablespoons, all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • A pinch of salt
  • 5 eggs, lightly whisked
  • ¾ cup canola oil
  • ½ cup pineapple juice
  • ½ teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup chopped walnuts

White-chocolate Cheesecake Topping
  • 2 eggs, room temprature
  • 5 tablespoons sugar
  • 1½ cups heavy cream, divided
  • 1 tablespoon powdered gelatin
  • 8-ounce package cream cheese, room temperature
  • 1 lemon, zested and juiced
  • ¼ cup finely chopped white chocolate

Carrot Cake Instructions
Pre-heat oven to 350° F. Spray a 9x13x2-inch pan with a nonstick backing spray with flour; set aside.

Combine sugar, flour, baking powder, baking soda, cinnamon, and salt in the bowl of an electric mixer fitter with the paddle attachment.

Whisk together eggs, oil, pineapple juice, and vanilla extract in a medium bowl; stir in carrots and walnuts. With the mixer running, slowly pour egg mixture into flour mixture until just combined. Pour batter into prepared pan.

Bake for about 20 minutes. Cool cake in pan. Once the cake is cooled, refrigerate.

To assemble, place the cheesecake mixture into a piping bag fitted with a large round tip, or in a large zip-top bag. (Snip off corner of bad when ready to use.)

Cut carrot cake into rounds using a biscuit cutter or cookie cutter. Generously pipe cheesecake filling on top of carrot cake rounds, about 2 inches high on each cake.

Topping Instructions
Whisk together egg and sugar in a medium bowl until thickened. Set aside.

Heat ¼ cup cream in a separate medium bowl and sprinkle with gelatin. Set aside for 3 minutes, then stir to melt gelatin.

Beat cream cheese until fluffy in a large bowl, then beat in lemon zest and lemon juice. Set aside.

Microwave ¼ cup cream in a medium microwave-safe bowl until hot; add chopped white chocolate and stir until melted. Set aside to cool slightly, then beat into cream cheese mixture until smooth.

Whip remaining cup of cream in a large bowl until soft peaks form Set aside.

Fold beaten egg mixture into cream cheese mixture, then stir in gelatin until completely smooth. Gently fold in the whipped cream.

Refrigerate for at least 4 hours.