{Carrot Cake Plated Dessert} – Tort cu morcovi – reinterpretare

carrot cake plated dessert

Plated desserts are a hidden passion of mine which sadly I haven’t had the time to properly learn and master, but I’m getting there slowly because there is something about these desserts that mesmerize me. It’s beyond the passion I have for entremets and I do find plated desserts to be more challenging – usually there is more to a plated dessert than the eye can see and every single element needs to be made perfectly and complement one another. Plated desserts are time consuming made at home – it took about 3-4 hours to make these plates, although much of it is waiting time to set and chill since I don’t have a blast chiller. But I’m extremely pleased with the result and it has given me wings to go even further with this passion and learn even more.

This dessert is a reinterpretation of the classic carrot cake and it has the following components: carrot cake, yogurt white chocolate mousse with a touch of orange, spiced candied pineapple, white chocolate sheet, mascarpone saffron cremeux, candied carrots and chantilly cream as a side, although I would highly recommend a scoop of ice cream. A total of 7 elements make this dessert quite challenging, but if you organize yourself and your tasks properly, you can do this too.

{Carrot Cake Plated Dessert}
Carrot cake:
  • 200ml vegetable oil
  • 200g white sugar
  • 80g brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 280g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 200g grated carrots
  • 100g shredded unsweetened coconut
  • 200g crushed pineapple, drained
  • 30g almond slices
Saffron Mascarpone Cremeux
  • 2 egg yolks
  • 70g sugar
  • 1 tablespoon milk
  • 1 few strands of saffron
  • 1 teaspoon vanilla extract
  • 200g mascarpone cheese
  • 250g heavy cream, whipped to stiff peaks
  • 5g gelatin
  • 20ml cold water
Spiced Candied Pineapple
  • 200g pineapple, drained and cut into cubes
  • 200ml pineapple juice/syrup
  • 1 cinnamon stick
  • 1 star anise
  • 1 vanilla bean, split in half lengthwise
Candied Carrots:
  • 100g sugar
  • 80ml water
  • 2 small carrots
Orange Yogurt White Chocolate Mousse:
  • 250g yogurt (drained overnight)
  • 250g white chocolate, melted
  • 250g heavy cream
  • 2 tablespoons powdered sugar
  • 5g gelatin
  • 25ml cold water
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
White Chocolate Sheet:
  • 250g white chocolate, melted
Carrot Cake:
  1. Preheat your oven to 350F – 175C and line two square pans with baking paper. (8x8-inch)
  2. Sift the flour with baking soda, salt, cinnamon and ginger.
  3. Combine the oil, sugars, eggs, vanilla and orange zest in the bowl of your mixer and mix for 5 minutes or until fluffy and light.
  4. Stir in the flour and mix on low speed just until incorporated.
  5. Fold in the carrots, coconut, pineapple and almond slices then divide the batter between the two prepared pans equally.
  6. Bake in the oven for 20-30 minutes or until golden brown and each cake passes the toothpick test.
  7. Let the cakes cool completely then trim them if needed.
  8. Cut each cake into rectangles and place them aside.
Saffron Mascarpone Cremeux:
  1. Mix the milk with the saffron strands and heat it up in the microwave a few seconds. Let the milk infuse and cool down.
  2. Combine the egg yolks with sugar in a heatproof bowl. Mix over a hot water bath until fluffy and light, at least 5-7 minutes.
  3. Remove from heat and strain in the saffron infused milk. Discard the saffron strands.
  4. Let the mixture come to room temperature then add the melted gelatin, followed by the mascarpone cheese and vanilla.
  5. Fold in the whipped cream.
  6. To make the rolls that sit on top of the dessert I used 4 paper rolls from those rolls of plastic wrap. Line each carton roll with acetate foil and seal one of the ends with foil.
  7. Pour the cremeux into each roll and seal the other end as well.
  8. Place in the freezer for at least 2 hours. I recommend you start with this element as it’s the one that needs the most time to set. Freezing it allows you to handle it later on.
Spiced Candied Pineapple:
  1. Combine all the ingredients in a saucepan and cook over low to medium flame until the juice is reduced by half and looks thickened.
  2. Let the mixture cool completely before use.
Candied Carrot:
  1. Mix the water with sugar in a saucepan and bring to a boil.
  2. Cut the carrots into fine strips with a vegetable peeler and place them in the boiling sugar syrup.
  3. Cook the carrots for 10 minutes then let them cool in the syrup.
  4. Drain the carrot strips and place them on a baking tray lined with parchment paper.
  5. Bake in the preheated oven at 350F for 5-10 minutes just until the edges begin to turn golden brown and the sugar begins to caramelize.
  6. Remove form the oven and let them cool completely.
Orange Yogurt White Chocolate Mousse
  1. Take 2 tablespoons of heavy cream and mix it with the orange zest. Heat it up in the microwave a few seconds then place aside to infuse.
  2. Whip the heavy cream with powdered sugar until stiff and place in the fridge until needed.
  3. Bloom the gelatin with cold water for 10 minutes.
  4. Place the yogurt in a bowl. Strain the orange infused cream into the bowl and discard the zest.
  5. Mix well then melt the gelatin and incorporate it into the yogurt mixture.
  6. Stir in the melted chocolate then allow the mixture to come to room temperature.
  7. Fold in the whipped cream. Place the mousse in the fridge for 30 minutes.
  8. Spoon the mousse into a pastry bag then pipe small dollops of mousse onto your carrot cake rectangles.
  9. Place in the fridge until you’re ready to continue with the next layers.
White Chocolate Sheets:
  1. Spread the chocolate on an acetate sheet then refrigerate it for 1 minute until half way set.
  2. Cut into rectangles (measure the carrot cake rectangles and make a patter as it’s easier) and place back in the fridge until properly set.
To assemble the dessert:
  1. Carefully spoon a few pineapple cubes over your yogurt mousse dollops then top with a white chocolate sheet.
  2. Remove the cremeux from the freezer and cut each roll/log into pieces that are as long as your cake rectangles. Carefully place them over the white chocolate.
  3. Decorate with candied carrot and a few strands of saffron.
  4. Use the leftover pineapple to decorate the plate and top it with a dollop of Chantilly cream (vanilla whipped cream) or a scoop of ice cream.

carrot cake plated dessertcarrot cake-1-14


Intrucat mi s-a ridicat din nou mingea la fileu cu o noua provocare pe pagina Laurei Adamache, nu puteam sa nu raspund. Inarmata cu cateva conserve SunFood (multumesc Alice) si multa creativitate, am facut acest desert care este in esenta un tort de morcovi reinterpretat si imbogatit cu arome distinse de sofran, scortisoara, iaurt si ciocolata alba. E un desert destul de complex si necesita cateva ore bune, dar merita! E un desert bogat in arome, intens si arata minunat, un desert care in mod cert impresioneaza.

Elementele acestui desert sunt: blat cu morcovi, mousse de iaurt cu portocala si ciocolata alba, foaie de ciocolata alba, cremeux de mascarpone cu sofran, ananas cu scortisoara si anason, morcov caramelizat si crema chantilly.

Blat cu morcovi:

  • 200ml ulei vegetal
  • 200g zahar alb
  • 80g zahar brun
  • 3 oua
  • 1 lingurita extract de vanilie
  • 1 lingurita coaja de portocala
  • 280g faina alba
  • 1 lingurita bicarbonat
  • 1/2 lingurita sare
  • 1 lingurita scortisoara
  • 1/2 lingurita ghimbir macinat
  • 200g morcovi rasi
  • 100g nuca de cocos
  • 200g ananas cuburi, scurs bine
  • 30g migdale felii
  1. Preincalziti cuptorul la 175C si tapetati doua tavi patrate – 20x20cm – cu hartie de copt.
  2. Cerneti faina cu bicarbonatul, scortisoara, sarea si ghimbirul.
  3. Puneti ananasul intr-un robot de bucatarie si procesati pana obtineti bucati mai mici, dar nu puree.
  4. Mixati uleiul, zaharul alb si cel brun, ouale, vanilia si coaja de portocala cel putin 5 minute pana obtineti un amestec pufos.
  5. Adaugati faina, apoi incorporati morcovii, nuca de cocos, ananasul si migdalele.
  6. Turnati aluatul in cele doua tavi si coaceti 20-30 minute pana devin aurii sit rec testul scobitorii.
  7. Lasati blaturile sa se raceasca apoi taiati in dreptunghiuri egale si asezati-le pe o tava mare pentru a le manevra mai usor mai tarziu.

Mousse de iaurt cu ciocolata alba si portocale

  • 250g iaurt, scurs bine
  • 250g ciocolata alba, topita
  • 250g frisca lichida
  • 2 linguri zahar pudra
  • 5g gelatin
  • 25ml apa rece
  • 1 lingura coaja de portocala
  • 1 lingurita extract de vanilie
  1. Luati 2 linguri de frisca si amestecati-o cu coaja de portocala. Incalziti frisca la microunde cateva secunde apoi lasati-o sa se infuzeze si sa se raceasca.
  2. Mixati frisca cu zaharul pudra pana sta bat si dati la rece pana o veti folosi.
  3. Combinati gelatina cu apa.
  4. Puneti iaurtul intr-un bol. Scurgeti in bol frisca infuzata cu portocala, aruncand coaja caci devine amara.
  5. Mixati bine, apoi adaugati gelatina topita, urmata de ciocolata topita.
  6. Lasati amestecul sa vina la temperature camerei si incorporati frisca batuta.
  7. Dati mousse-ul la rece 30 minute apoi puneti-l intr-un pos si decorate fiecare dreptunghi de blat cu mousse. Mici gramajoare de mousse sunt suficiente.
  8. Dati desertul la rece pana sunt gata si celelalte straturi.

Cremeux de mascarpone si sofran

  • 2 galbenusuri
  • 70g zahar
  • 1 lingura lapte
  • Cateva firisoare de sofran
  • 1 lingurita extract de vanilie
  • 200g mascarpone
  • 250g frisca, batuta bat
  • 5g gelatina
  • 20ml apa rece
  1. Combinati gelatina cu apa rece sa se umfle cel putin 10 minute.
  2. Incalziti laptele la microunde cateva secunde si adaugati sofranul. Lasati sa infuzeze cateva minute.
  3. Amestecati galbenusurile cu zaharul intr-un bol rezistent la caldura si puneti bolul pe baie de aburi. Mixati pana galbenusurile devin spumoase si se deshid la culoare.
  4. Luati bolul de pe baia de aburi si adaugati gelatina topita, vanilia, precum si laptele infuzat cu sofran.
  5. Lasati amestecul sa se racoreasca, apoi incorporati mascarpone si frisca batuta.
  6. Pentru a forma sulurile de deasupra desertului, eu am folosi 4 suluri de carton de la folia de impachetat pe care le-am tapetat cu folie de acetat.
  7. Turnati mousse-ul in aceste suluri si dati la congelator cel putin 2 ore. Doar congelate le veti putea taia si aseza pe desert fara sa le distrugeti.

Ananas in sirop cu scortisoara:

  • 200g ananas, taiat cuburi mici
  • 200ml sirop de la ananas
  • 1 bat scortisoara
  • 1 stea anason
  • 1 pastaie vanilie, taiata in jumatate
  1. Combinati toate ingredientele intr-un vas si fierbeti pana siropul e redus la jumatate.
  2. Lasati sa se raceasca inainte de a-l folosi.
  3. Asezati cateva cuburi de ananas peste mousse-ul de iaurt, ca in imaginea de mai jos. Dati din nou la rece.

carrot cake plated dessertFoaie de ciocolata alba:

  • 250g ciocolata alba, topita
  1. Intindeti ciocolata alba pe o foaie de acetat sau foaie de copt.
  2. Dati la rece 1 minut sa se intareasca putin, apoi taiati dreptunghiuri la fel de mari ca cele de tort de morcovi.
  3. Dati din nou la rece sa se intareasca complet.
  4. Asezati cate o foaie de ciocolata peste mousse-ul de iaurt si peste ananas.

Morcov caramelizat:

  • 100g zahar
  • 80ml apa
  • 2 morcovi mici
  1. Combinati apa cu zaharul intr-un vas si dati in clocot.
  2. Taiati morcovii fasii subtiri cu un peeler de legume si puneti fasiile in siropul de zahar.
  3. Fierbeti morcovii pentru 10 minute apoi luati de pe foc si lasati sa se raceasca.
  4. Scurgeti fasiile de morcovi si asezati-le pe o foaie de copt.
  5. Coaceti la 180C pentru 5-10 minute sau pana fasiile incep sa devina usor aurii pe margini.
  6. Lasati sa se raceasca complet inainte de a le folosi.

Pentru a finisa tortul:

  1. Scoateti sulurile de cremeux din congelator si taiati-le in fasii la fel de lungi ca dreptunghiurile de tort de morcovi.
  2. Asezati cu grija fiecare sul de cremeux peste foaia de ciocolata alba.
  3. Decorati cu morcovi caramelizati si cateva firisoare de sofran.
  4. Decorati farfuria cu restul de ananas cu scortisoara si asezati o lingura de frisca peste ananas. Va recomand o portie buna de inghetata de vanilie in loc de frisca.
  5. Serviti imediat sau pastrati la rece pana in momentul servirii.



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  1. E superb! Succes la concurs!
    Iti tin pumnii ca sa castigi. E chiar un preparat de Masterchef care merita premiat 🙂

  2. This is gorgeous! Love the plating too…I never realized how many elements went into plating a dessert. Mine never make it to a plate, not enough patience 🙂

    • Thank you, Sofia! Plated desserts are complex to make at home because you don’t have the same equipment as you do in a professional kitchen, but I love to play with ingredients and challenge myself.

  3. Wow Oana, this is amazing. It looks like it would taste delicious.

    Congratulations on another beautiful bake! Happy New Year!

  4. arata foarte bine si cred ca este si foarte gustos si sofisticat in acelasi timp. Mi-as dori sa castigati,chiar meritati , tot ceea ce faceti este wow asa ca mult succes!!

  5. I am always so inspired by your dessert plates! Sure, they might take a bit of time to create, but they look absolutely incredible! Learning to plate desserts is definitely on my to-do list in 2015…I just need to find an afternoon free so that I can play around and not feel rushed. Thank you for your awesome inspiration!!

  6. Beautiful interpretation of a carrot cake. Presentation, styling and execution are stunning. I can only imagine how delicious this tastes… every last component! What an inspiration! Thank you, Olguta!