California Raisin Carrot Cake

AuthorCalifornia Raisins
Rating

Pang Kok Keong | Owner & Chef, Sugar Daddy Group
I've incorporated California Raisins into both the carrot cake and cremeux, which is a classic French preparation of a creamy texture. The spices used pair perfectly with the earthy tones of the California Raisins, and the cremeux lends a luscious, velvety mouthfeel to this dessert. To render this treat lighter and more interesting, I've replaced the traditional cream cheese frosting with soy cream cheese mousse.

California Raisin Carrot Cake
Yields6 Servings
Serves 4 to 6
SPICED CALIFORNIA RAISIN CARROT CAKE
 50 g California Natural Raisins, soaked
 106 g cake flour
 2 g baking powder
 2 g baking soda
 1 g salt
 1.50 g ground cinnamon
 1 g ground nutmeg
 1 g gingerbread spice
 22.50 g sugar
 50 g brown sugar
 35 g walnuts, lightly roasted
 52 g egg
 5 ml vanilla extract
 50 ml vegetable oil
 145 g grated carrots
SOY CREAM CHEESE MOUSSE
 240 g cream cheese
 135 ml unsweetened soymilk
 66 g sugar
 50 g whole egg
 30 g egg yolk
 3 g gelatine sheet, pre-soaked
 30 ml milk
CALIFORNIA RAISIN PURÉE
 200 g California Natural Raisins water, enough to cover California Raisins in a pot
 50 ml soaking liquid
CALIFORNIA RAISIN CREMEUX
 200 g California Raisin puree
 100 g egg yolk
 85 g whole egg
 8 g sugar
 1 g gelatine sheet, pre-soaked
 90 g butter
SPICED CALIFORNIA RAISIN CARROT CAKE
1

Sieve flour, baking powder, baking soda, salt and spices. Set aside.

2

Place all ingredients (except walnuts, soaked California Raisins, liquids and carrots) in a mixer with a whisk attachment, and whisk at medium speed, adding eggs and vanilla extract, followed by the oil.

3

Mix well, and add carrots, walnuts and California Raisins.

4

Bake in a 14-cm cake tin at 170°C for about 40 minutes, or until cooked through.

SOY CREAM CHEESE MOUSSE
5

Soften the cream cheese with soy milk using an electric mixer with paddle attached.

6

Make a pate a bombe with sugar, whole egg and yolk, and add the cream cheese mixture once it reaches about 35°C. Melt bloomed gelatine with milk and add to the cream cheese mixture.

7

Reserve in a container in the chiller for at least 3 hours.

CALIFORNIA RAISIN PURÉE
8

Bring water to a boil. Pour over the California Raisins and soak for at least 40 minutes until the California Raisins are plump and soft. Strain and reserve the liquid.

9

Blend the liquid and soaked California Raisins until you achieve a purée. Set aside for use in the California Raisin cremeux.

CALIFORNIA RAISIN CREMEUX
10

Bring the California Raisin purée to a simmer. Mix egg yolk, whole egg and sugar, and temper into the purée.

11

Cook to 85°C, then remove from heat. Add in bloomed gelatine and allow the mixture to reach 40°C. Blend in the butter with an immersion blender.

To Assemble
12

Fill a layer of soy cream cheese mousse in a glass and let it set in the freezer for 20 to 30 minutes.

13

Add a layer of California Raisin cremeux and top with bite-sized pieces of carrot cake. Repeat the layering and garnish as desired.

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Ingredients

Serves 4 to 6
SPICED CALIFORNIA RAISIN CARROT CAKE
 50 g California Natural Raisins, soaked
 106 g cake flour
 2 g baking powder
 2 g baking soda
 1 g salt
 1.50 g ground cinnamon
 1 g ground nutmeg
 1 g gingerbread spice
 22.50 g sugar
 50 g brown sugar
 35 g walnuts, lightly roasted
 52 g egg