Carrot cake

carrot cake

  • 300 g eggs
  • 220 g brown sugar
  • 50 g invert sugar
  • 580 g sunflower oil
  • 600 g wholegrain spelt flour
  • 20 g raising agent
  • 20 g bicarbonate of soda
  • 10 g guerande salt
  • 10 g cinnamon powder
  • 20 g concentrated vanilla extract
  • 600 g grated carrot
  • 300 g partly toasted hazelnuts
  • 3 zest mandarines

Whisk the eggs with the brown sugar and the invert sugar. Add the sunflower oil, the mixed spelt flour and the raising agent. Add the salt, the cinnamon, the mandarin, the vanilla and lastly the grated carrot, then fill the chosen moulds. Bake in a previously lined mould for 40 minutes at 170ºC.

mandarin butter

  • 100 g mineral water
  • 250 g Sugar
  • 30 g glucose
  • 300 g butter
  • 10 drop(s) mandarin essential oil

Make a syrup with the water, sugar and glucose and cool to 40ºC. Cream the butter and emulsify in the table top food mixer, add the syrup to the mixture and lastly the mandarin essential oil. Cover the cake pores with this cream and set aside in the refrigerator. 

orange glaze

  • 250 g mineral water
  • 300 g sugar
  • 300 g glucose
  • 200 g condensed milk
  • 19 g gelatin leaves
  • 300 g Istak
  • 0.5 g fat-soluble orange colouring

Cook the syrup with the glucose at 104ºC, add the previously soaked gelatin leaves, the condensed milk and lastly the chocolate in drops with the colouring, emulsify and extract the air. Glaze at 30ºC with the cakes well frozen, then cut the ends off the cakes with a sharp knife. Outline the sides with strips of Istak chocolate dyed with fat-soluble orange colouring.


Make a very orange couverture, combining it with the white chocolate and fill a PVC tube, leave to crystallize. Make slices of chocolate with a vegetable peeler to imitate carrot, accompanied by an orange segment.