Carrot Biscuit

  • 115 grams (4.05 ounces) eggs
  • 145 grams (5.10 ounces) brown sugar
  • 145 grams (5.10 ounces) sugar
  • 170 grams (6.00 ounces) flour
  • 80 grams (2.80 ounces) walnut flour
  • 9 grams (0.30 ounces) baking powder
  • 1 gram (0.05 ounces) cinnamon powder
  • 70 grams (2.45 ounces) sunflower oil
  • 70 grams (2.45 ounces) butter, melted
  • 190 grams (6.70 ounces) grated carrots
  • Zest from 2 oranges

Tangerine-Carrot Jelly

  • 67 grams (2.35 ounces) carrot puree
  • 17 grams (0.60 ounces) carrot juice
  • 33 grams (1.15 ounces) tangerine puree
  • 20 grams (0.70 ounces) tangerine slices
  • 42 grams (1.50 ounces) sugar
  • 2 grams (0.05 ounces) gelatin
  • 3 grams (0.10 ounces) pectin NH
  • 1 gram (0.05 ounces) citric acid

Caramel Syrup

  • 35 grams (1.25 ounces) water
  • 100 grams (3.55 ounces) sugar
  • 15 grams (0.55 ounces) invert sugar

Caramelized Nuts

  • 120 grams (4.25 ounces) walnuts
  • 20 grams (0.70 ounces) syrup
  • 10 grams (0.35 ounces) sugar
  • Cocoa butter, to taste

Light Double Cheese Custard

  • 46 grams (1.60 ounces) egg yolks
  • 27 grams (0.95 ounces) sugar
  • 13 grams (0.45 ounces) water
  • 27 grams (0.95 ounces) glucose
  • 175 grams (6.15 ounces) cream cheese
  • 40 grams (1.40 ounces) goat cheese
  • 6 grams (0.20 ounces) gelatin
  • 150 grams (5.30 ounces) cream
  • 35 grams (1.25 ounces) trimolin (or honey)


  • Blender

    Grind walnuts into a fine flour easily. For best results, make sure the blender is clean and dry before use.

  • Fine Grater

    Effortlessly achieve finely grated carrots for a consistent batter. Use a microplane for smoother texture.

  • Silicone Baking Mat

    Prevent sticking and ensure even baking. Always clean thoroughly after each use.

  • Cling Film

    Essential for creating the perfect jelly layer and lining the cake mold. Use high-quality, food-safe cling film.

  • Acetate Tape

    Line the sides of your cake pan for perfect edges. Make sure it adheres securely to avoid leaks.


Step 1

This cake contains: carrot-orange sponge cake with cinnamon and nuts, carrot-tangerine jelly with tangerine pieces, caramelized walnuts, mousse with two types of cheese and patebombs. The quantities above are calculated for an 18 cm (7 inch) mold.

Step 2

1. Carrot Biscuit: Preheat your oven to 180°C (356°F).

Step 3

2. Grate the carrots on a fine grater and grind the walnuts into flour using a blender. Make sure the carrot shreds are fine to ensure even texture in the cake.

Step 4

3. Whip the eggs with both kinds of sugar until light and fluffy. Using an electric mixer will make this step quicker and more effective.

Step 5

4. Combine dry ingredients together and sieve them. Gradually add to the egg mixture and mix gently.

Step 6

5. Mix in the melted butter, sunflower oil, grated carrots, and orange zest. Whip gently until fully combined. Overmixing can cause the batter to lose its airiness, so mix just until everything is incorporated.

Step 7

6. Spread the dough onto a baking sheet lined with a silicone mat to about an 8 mm (0.3 inch) layer.

Step 8

7. Bake for about 15 minutes until the biscuit is tender. Check with a toothpick: it should come out clean when the biscuit is done.

Step 9

8. Tangerine-Carrot Jelly: Heat the carrot puree to 40°C (104°F), then add the pectin mixed with sugar. To avoid lumps, ensure the pectin is well mixed with the sugar before adding.

Step 10

9. Add the tangerine slices, bring to a boil, and then add the citric acid.

Step 11

10. Stir in the swollen gelatin until fully dissolved. Pour into a cling film-lined ring and freeze. Freezing ensures the jelly layer is easy to handle and assemble into the cake.

Step 12

11. Caramel Syrup: Combine all the ingredients in a saucepan and bring them to a boil. Stir constantly. Be cautious as caramel can be very hot and can cause burns.

Step 13

12. Caramelized Nuts: Mix walnuts, syrup, and sugar together. Spread onto a baking sheet.

Step 14

13. Bake for 15 minutes at 150°C (302°F). Once cool, coat with melted cocoa butter. Stir occasionally while cooling to ensure even coating with the syrup.

Step 15

14. Light Double Cheese Custard: Whisk the egg yolks with sugar and trimolin (or honey).

Step 16

15. Heat the water, sugar, and glucose until they reach 118°C (245°F). Use a candy thermometer for accuracy.

Step 17

16. Add this hot syrup to the whipped egg yolks while continuing to blend.

Step 18

17. When the mixture cools to 35°C (95°F), add the melted gelatin.

Step 19

18. Whisk the cream cheese and goat cheese separately until smooth, then mix with the yolk mixture. Fold in the whipped cream. Fold gently to maintain the lightness of the custard.

Step 20

19. Assembly: Tighten the cake pan with cling film and line the sides with acetate tape.

Step 21

20. Pour some of the mousse on the bottom of the mold. Add the caramelized nuts.

Step 22

21. Place a circle of frozen compote on top, then add more mousse and cover with a biscuit layer.

Step 23

22. Freeze the cake for at least 12 hours. This will help all the layers to set together neatly.

Step 24

23. Decorate with glaze or velour, as desired. Allow the cake to thaw completely in the fridge before serving.

Step 25

24. Enjoy your delicious creation!


You’ve nailed the baking; now it’s time to make the most of it! 🎉

Enhance the Experience: Serve this carrot-spiced pastry with a dollop of whipped cream or a scoop of vanilla ice cream. 🍨 The creaminess elevates the flavors and adds a sumptuous contrast.

Perfect Pairings: Pair each slice with a warm cup of spiced chai tea or a chilled glass of moscato wine. It creates a cozy mood, be it for a cozy gathering or a grand celebration! 🍷

Add a Touch of Decor: Garnish the top with additional caramelized nuts or a sprinkle of powdered sugar. A little extra touch of elegance can make any dessert look gourmet. ✨

Whether you’re sharing it at a special event or indulging on a quiet evening, this pastry promises to be a hit. Enjoy every bite! 😋


Love this recipe but need some adjustments? Try these gluten-free and vegan variations! 🌱

Gluten-Free Version: Simply replace the flour with a gluten-free baking blend and ensure your baking powder is certified gluten-free. Easy peasy! 🥳

Vegan Version: Substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Replace cream cheese and goat cheese with vegan cream cheese options and use agar-agar instead of gelatin. Voilà, vegan delight! 🥕🧡


  • Why did my cake turn out too dense?

    Make sure you gently fold in the ingredients, especially after adding the melted butter and oil, to avoid overmixing which can cause a dense texture.

  • Can I make this recipe without a silicone baking mat?

    Yes, you can use parchment paper or a well-greased baking sheet as alternatives.

  • How do I store leftover pastry?

    Store in an airtight container in the refrigerator for up to 3 days to maintain freshness.

  • What’s the best way to ensure my jelly layer sets properly?

    Be sure to bring the puree mixture to a full boil before adding the citric acid and gelatin. Refrigerate the layer until fully set before assembling.

  • Can I substitute the goat cheese in the custard?

    Yes, you can use additional cream cheese if you prefer a milder flavor or even mascarpone for a richer texture.

  • How do I achieve a smooth custard texture?

    Make sure to whisk the yolks thoroughly and gradually incorporate them into the hot syrup mixture to avoid any curdling.

Nutrition facts

Carrot cake by Hans Ovando
Recipe Yield:1 cake, approximately 12 servings
Calories:This entire cake provides approximately 3500 to 4500 calories.
Calories (Min - Max):3500 - 4500
Total Fat:210g
Saturated Fat:85g
Total Carbohydrate:520g
Total Sugars:340g