There is something to be said for classic or traditional cakes. Who does not appreciate the comfort and enduring good flavor of a traditional carrot cake? It is fair to say that classic cakes become classic, simply because they stand the test of time due to their flavor and texture balance.
I have made all types of carrot cakes, some iced with traditional cream cheese icing, others topped with mascarpone cream and lots of poached pineapple, carrot cake as a pound cake, Swiss style carrot cake…. When properly made they are all delicious.
For a plated dessert version of carrot cake I like to get almond or hazelnut flour in the mix. Both of these nut flours bring an unsurpassed flavor and finesse to carrot cake. Using almond or hazelnut flour is not necessarily a new concept, in Swiss style carrot cakes (Aargauer Rublitorte) it is the norm. To give carrot cake a contemporary feel I may use silicone ware or simply make it in a sheet. Once baked, I cut the cake in a desired shape to lend a new feel to classic carrot cake.
Getting it all together!
Ice the carrot cake either with a cream cheese or mascarpone frosting or with a mascarpone cream. All versions are very good, it is just a matter of personal taste.
The carrot strips can be made a week in advance as they remain excellent when well packaged. These strips are very delicious and allow a fresh and contemporary look to a carrot cake. In “On Baking” we showcase the carrot strips on a traditional American style carrot cake.
Serve this cake with either a carrot-mango sorbet or mascarpone ice cream.
Swiss carrot cake recipe
Yield: ¾ of a half sheet pan or about 20 servings
|1 Cup + 2 Tbsp||(9 oz)||Extra fine granulated sugar||270 g|
|2 Cups||(8 oz)||Almond meal/flour||240 g|
|1 Cup||(4 oz)||Hazelnut meal/ flour||120 g|
|2 teaspoon||(2 tsp)||Baking powder||4 g|
|1 Cup||(4.5 oz)||Pastry or all purpose flour||135 g|
|2 teaspoon||(2 tsp)||Lemon zest, no white part||8 g|
|¾ Cup||(6 oz)||Grapeseed oil||180 g|
|2 teaspoon||(2 tsp)||Vanilla extract||10 ml|
|12 oz||(12 oz)||Fine shredded carrots||360 g|
|1 ½ teaspoon||(1 ½ tsp)||salt||7.5 g|
|1 teaspoon||(1 tsp)||cinnamon||4 g|
- Sift together the sugar, almond and hazelnut flour, baking powder and flour. Stir in the lemon zest and set aside.
- In a mixing bowl fitted with a whip attachment whip the eggs for 5 minutes on high speed. Gradually pour in the oil on low speed.
- Add the vanilla, carrots salt and cinnamon and combine. Stir in the dry ingredients and mix until combined.
- Pour the batter on a half sheet pan lied with parchment paper or fill 2/3 full into silicone ware.
- Bake at 375F (180C) until the cake bounces back when lightly pressed, about 18 minutes.
- Once cooled cut into desired shapes.
Crisp Carrot strips
|1 Cup||(8 oz)||Extra fine granulated sugar||240 g|
|1 Cup||(8 oz)||Water||240 g|
|1 Cup||(4 oz)||Thin sliced carrots||120 g|
- Bring the water and sugar to a boil and then turn to simmer.
- Add the carrots strips and simmer on low for approximately 10 minutes.
- Drain and place on a Silpat. Place in a 200F (100C) oven until crisp, about 90-120 minutes.
- Store airtight.