California Raisin Carrot Cake

AuthorCalifornia Raisins
Rating

RYAN WITCHER | EXECUTIVE PASTRY CHEF, MARINA BAY SANDS

California Raisin Carrot Cake
Yields1 Serving
California Raisin Olive Oil Cake
 214 g sugar
 1 lemon zest
 2 eggs
 104 g milk
 160 g first press extra virgin olive oil
 360 g cake flour
 8 g baking powder
 Pinch of salt
 70 g California Raisins, soaked in 30g dark rum, and puréed
Dehydrated California Raisin Kisses
 114 g egg white
 226 g granulated sugar
 4 g California Golden Raisins, soaked in 2g dark rum, and puréed
Carrot Sphere
 1 ½ g calcium chloride
 200 g fresh carrot juice
 1 g Xantham gum
 2 ½ g alginate
 500 g cold filtered water
 1 g sodium citrate
California Golden Raisin Fluid Gel
 50 g California Golden Raisins
 80 g simple syrup
 80 g water
 2 g granulated sugar
 2 g agar agar powder
Pecan Sand
 165 g granulated sugar
 60 g pecans, toasted
 1 vanilla pod, split and seeds scraped out
 2 lemon zest, chopped finely
 220 g butter, softened
 4 large eggs
 60 g all purpose flour
Cream Cheese Ice Cream
 750 ml milk
 275 g sugar
 75 g trimoline
 5 egg yolks
 500 g cream cheese
 30 g dark rum
GARNISH
 Micro cilantro
California Raisin Olive Oil Cake
1

Whip sugar, zest and eggs together until ribbon stage.

2

Add milk and olive oil, and mix until just combined.

3

Sift flour, baking powder and salt into the above mixture.

4

Fold in the California Raisin purée and do not over mix.

5

Place the mixture into an espuma container and release the foam mix into a plastic deli container.

6

Microwave for 20 seconds or until a toothpick poked in comes out clean. Then break apart and plate immediately.

Dehydrated California Raisin Kisses
7

Make a Swiss meringue with egg whites and sugar, then fold in raisin purée.

8