Jean Philippes Carrot Cake Recipes

JEAN-PHILIPPE'S WARM CARROT CAKE

Steps:

• For the Carrot Cake: Preheat the oven to 380 degrees F. Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter.
• In a electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder,, allspice, nutmeg and carrots together and add slowly to the first mix. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold onto a wire rack until cooled.
• For the Italian Meringue: Combine the water, sugar, and honey and cook to 248 degrees F. While sugar is heating, whip egg whites to medium peaks. With the mixer running, slowly drizzle in the hot sugar mixture. Whip until the mixture is cool. When mixture is cool, mix in orange blossom water and set aside.
• For the Cream Cheese Sauce: In a blender, mix all ingredients together until smooth. Set aside.
• For the Citrus Syrup: Boil all ingredients together for 1 minute. Strain and cool down before using.
• To Assemble: Preheat the oven to 370 degrees F. Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Remove the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes.
• Place the warm cake in the center of a plate. Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple.

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.