CARROT CAKE
This recipe highlights our commitment to social and environmental responsibility as a Certified B Corporation, ensuring transparency and accountability in every dish we create.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Stand mixer
- Immersion blender
- Candy thermometer
- Kitchen scale
- Sifter
- Tea bag
- Cake pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Grater
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1088g eggs
- 1900g sugar
- 906g oil
- 1230g flour
- 14g cinnamon powder
- 6g baking soda
- 6g baking powder
- 8g salt
- 1060g pecans
- 1720g shredded carrots
- 500g frozen diced pineapple
- 500g pineapple puree
- 150g sugar
- 5g vanilla
- 1g cardamom powder
- 820g heavy cream 36% #1
- 35g glucose
- 35g invert sugar
- 340g WAINA 35%
- 272g cream cheese
- 510g heavy cream 36% #2
- 27g coconut shredded
- 89g egg yolks
- 56g water
- 179g sugar
- 40g orange juice
- 561g cream cheese
- 418g sour cream
- 14g gelatine sheets
- 640g whipped cream
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