Carrot Cake | Corman International

Ingredients

• 380 g Dairy butter 82% fat – Block
• 500 g flour
• 375 g carrots
• 35 g dates, cut into small cubes
• 60 g shelled walnuts, chopped
• 375 g light brown sugar
• 1 pinch of salt
• 0,3 g nutmeg
• 0,3 g cinnamon
• 1 vanilla pods
• 375 g whole eggs
• 10 g baking powder
• 350 g milk
• 50 g sugar (1)
• 150 g egg yolks
• 50 g sugar (2)
• 75 g gelatine mass
• 135 g white chocolate
• 250 g Sculpture 30.2% fat
• 500 g Elle & Vire French Cream Cheese