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4 Recipes steps

1 Dry CARROT PIE filling

    195 g flour T405
    265 grams of sugar
    1.5 g baking soda
    1 g baking powder
    1 gram of salt
    110 grams of eggs
    90 grams of grapeseed oil
    75 grams of butter
    4 organic carrots

    Wash the carrots and then put them unpeeled in the juicer.
    When juicing, remove 65 g of juice and 155 g of carrot fibers.
    Beat the eggs with the sugar, then add the carrot juice, oil and previously melted butter. Sift together the flour, baking powder, and baking soda, then add to the previous mixture.
    Add the carrot fibers and mix until done.
    Cover with cling film and chill in the fridge overnight.
    The next day the carrot cakes are baked:

    Grease the baking rings and line them with baking paper (strips about 4.5 cm wide and 10 cm long).
    Put 60 g of dough in each of the baking rings.
    Cover the baking rings with baking paper and place a baking sheet on top so that the carrot cakes can bake evenly.
    Bake at 170°C for 35 minutes. Remove from the oven and let cool completely.
    Freeze 2 hours before serving.


    Heat 75 g carrot juice with the honey and vanilla pulp.
    Pour in three portions over the previously melted Ivoire 35% chocolate , stirring with the spatula.
    Add the 185g cold liquid cream all at once and blend with a hand blender to complete the emulsion.
    Cover with cling film and refrigerate overnight.


    70 grams of butter
    70 g powdered sugar
    70 grams of flour
    35 grams of protein
    35 g carrot juice
    Optionally juiced carrots

    Mix the previously melted butter with the icing sugar in a mixer
    Add the sifted flour and then the egg white and carrot juice.
    Chill for 10 minutes. Prepare the hips in the desired shape and size and place the carrot fibers obtained in the juicer on top.
    Bake at 170°C for 6-7 minutes.
    Shape the hips after baking using the gutter.

4 Caramelia 33% ICE PICK ICE CREAM

    Melt the Caramelia 36% chocolate at 45°C and add the grapeseed oil.
    Mix in the chopped hazelnuts.
    Use at around 35°C.


Prepare the popsicle frosting with Caramelia 33% . Glaze the carrot cakes by dipping in the popsicle icing. Make sure that only the lower part is covered. Whip the Ivoire ganache 35% with the vanilla and carrot juice until you have an elastic texture that can be used with a piping bag. Pipe the ganache onto each carrot cake using a piping bag with an 18mm nozzle. Finally, place a carrot stick on top of the ganache.

Valrhona carrot cake pie