Italian Cream Carrot Cake

Step by step: Italian Cream Carrot Cake

• Step1

  Line two 26 cm (10 inch) in diameter cake pans with parchment paper and brush with butter. Set aside. Peel, wash and grate 200 grams (7 oz) of carrots using a box grater, and place in a bowl.

• Step2

  In a separate bowl, mix 100 grams (3.5 oz) of flour, half a teaspoon of ground cinnamon and half a teaspoon of baking powder. Set aside.

• Step3

  Place 2 eggs, 200 grams (7 oz) of sugar and half a teaspoon of salt. in the bowl of a stand mixer. Whip on high speed until fluffy and thick, about 8 minutes. Gradually, add 100 ml (3.5 fl oz) of oil in a thin stream.

• Step4

  Add the grated carrots and 40 grams (1.5 oz) of toasted chopped walnuts. Mix. Sift the flour into the mixture and fold until combined.

• Step5

  Pour the batter evenly into the prepared cake pans. Bake at an oven preheated to 180°C (350°F) for 20 minutes.

• Step6

  Cool the cake in the pan for a few minutes, unmold, peel the parchment paper and cool completely on a rack.

• Step7

  Make the Italian Cream: Soak 7 grams of gelatin in cold water. You could use gelatin leaves, or granulated gelatin. Follow the instructions on the packaging of your gelatin.

• Step8

  Separate 3 eggs. Place the yolks in the fridge in an airtight container. We won’t use them in this recipe. Place 250 grams (9 oz) of sugar in a saucepan, and add 80 ml (3 fl oz) of water. Bring to boil, stirring to dissolve the sugar. Continue cooking without stirring until the mixture reaches 116°C (240°F) .

• Step9

  While the sugar syrup is heating, whip the egg whites on medium speed until frothy.

• Step10

  When the sugar reaches 116°C (240°F), add it to the whipping egg whites in a slow, steady stream. Whip on high speed until stiff.

• Step11

  While the meringue is still warm, quickly drain and melt the gelatin over a water bath.

• Step12

  Slowly pour the gelatin into the Italian meringue.

• Step13

  Continue whipping until the mixture reaches room temperature.

• Step14

  Place 500 ml (1 pint) of cream, of at least 30 % fat and 15 grams of vanilla sugar, or a few drops of vanilla extract in the bowl of a stand mixer. Whip until stiff.

• Step15

  Add the whipped cream into the Italian meringue in 3 batches, folding gently. Assemble the cake: Place a carrot cake layer in the bottom of a 27 or 28 cm (11 inch) spring-form cake pan.

• Step16

  Pour ¾ of the Italian cream, place the second layer on top and press lightly. Spread the remaining cream evenly on top, and refrigerate for 5-6 hours.

• Step17

  We are going to cover the cake with an ultra shiny carrot mirror glaze, but you could glaze it with chocolate glaze or caramel glaze. To make the carrot mirror glaze, you will need 400 ml (14 fl oz) of carrot juice and 15 grams of gelatin.

• Step18

  Bloom (soak) the gelatin in the carrot juice for about 20 minutes, and melt in a bowl set over simmering water, stirring to dissolve.

• Step19

  Cool the glaze to 25°C (75°F). Remove the cake from the fridge, and pour the glaze over the Italian cream. Place back in the fridge for at least an hour.

• Step20

  Before serving, remove the cake from the fridge. Run a small knife around the sides of the cake to unmold it.

• Step21

  Transfer to a serving dish and enjoy! Try our Bavarian Cream Cake recipe, or our simple carrot cake recipe.