Homemade Carrot Cake with Cream Cheese Mousse Filling - Perfect Dessert
Create a delicious layered carrot cake with light cream cheese mousse filling. Features fresh carrots, warm spices, and a professional finish for any occasion.
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Cooking tools:
- Cake ring
- Piping bag
- Offset spatula
- Sifter
- Kitchen scale
- Cooling rack
- Skewer
- Acetate collar
- Hand mixer
- Oven
- Stove
- Freezer
- Refrigerator
- Cake pan
- Parchment paper
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 160g all purpose flour, sifted (1⅓ cups)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 100g granulated sugar (½ cup)
- 50g brown sugar (¼ cup)
- 2 eggs, room temperature
- 160g vegetable oil (¾ cup)
- 200g freshly shredded carrots, peeled (1½ cups)
- 100g toasted and chopped walnuts or pecans (⅔ cup)
- 5 gelatin sheets (1.7g gelatin per sheet)
- 120g heavy cream (½ cup)
- 130g granulated sugar (⅔ cup)
- 10g freshly squeezed lemon juice (1 tablespoon)
- 400g full fat cream cheese (1¾ cups)
- 360g cold heavy cream, 36% fat (1½ cups)
- 1 tablespoon vanilla bean paste
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