CARROT CAKE WITH PEARS

Ingredients

Carrot cake layers

400 grams (14.1 ounces) carrots
150 grams (5.3 ounces) walnuts
10 grams (0.35 ounces) butter
1 teaspoon salt
4 large eggs
250 grams (8.8 ounces) sugar
240 milliliters (1 cup) flavorless vegetable oil
300 grams (10.6 ounces) flour
1 teaspoon baking powder
1 teaspoon baking soda
Zest and juice from 1 orange

Pear layer

6 grams (0.21 ounces) gelatin
120 milliliters (1/2 cup) water
3 pears
40 grams (1.4 ounces) butter
100 grams (3.5 ounces) sugar (you can use brown sugar)
Cinnamon to taste

Creamy cheese mousse

15 grams (0.53 ounces) gelatin
80 milliliters (1/3 cup) water
500 milliliters (2 cups) cream
400 grams (14.1 ounces) cream cheese
150 grams (5.3 ounces) sugar
Salty caramel sauce to taste

Equipment

20 cm (8 inch) Ring Mold
This specialty ring mold helps you achieve the perfect shape and structure for your layers. Make sure to line it with plastic wrap to prevent sticking.
18 cm (7 inch) Ring Mold
You'll need this for freezing the pear layer. Tighten the bottom with cling film for easy removal.
Stand Mixer
Whip up a fluffy egg mixture and smooth cream cheese effortlessly. Don't forget to chill the whipped cream!
Fine Grater
Grate the carrots finely to achieve the vibrant color and smooth texture in your cake layers.
Pastry Bags
Perfect for piping the creamy cheese mousse and achieving a polished look. Keep them handy for neat and even layers.

Instructions

Step 1

The calculation is for a 20 cm (8 inch) mold.

Step 2

1. Prepare the pear layer first: Soak the gelatin in cold water and allow it to bloom. Use two 18 cm (7 inch) ring molds, tightening the bottom with cling film. Keep in mind, never boil gelatin.

Step 3

2. Wash and peel the pears, then remove the core and cut them into small pieces.

Step 4

3. Melt the butter in a skillet over medium heat. Add the pears and cook for 1 minute before adding the sugar. Continue to cook until the sugar is completely dissolved.

Step 5

4. Turn off the heat and add the cinnamon and gelatin mixture. Stir well and let it cool slightly.

Step 6

5. Place the molds on a baking sheet to make it easy to transfer to the freezer. Pour the pear mixture into the molds, making sure the syrup covers the pears. Freeze until completely set.

Step 7

6. To prepare the carrot cakes, first peel and finely grate the carrots. Using a fine grater will give a better texture and color to the cakes.

Step 8

7. Chop and lightly toast the walnuts in a dry pan. While still hot, mix with butter and salt in a small bowl.

Step 9

8. In a mixer, beat the eggs until fluffy, gradually adding sugar.

Step 10

9. Combine flour, baking powder, and baking soda. Sift the mixture and slowly fold it into the egg mixture while continuing to mix.

Step 11

10. Add vegetable oil, followed by the grated carrots, orange zest, and juice. Finally, fold in the walnuts.

Step 12

11. Preheat your oven to 180°C (356°F). Butter three 20 cm (8 inch) baking pans and dust with flour, shaking off the excess. Divide the batter evenly among the pans. For even baking, bake in three separate pans.

Step 13

12. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Step 14

13. Level the cakes by cutting off the tops and edges to make three even layers.

Step 15

14. For the mousse, bloom the gelatin in water. Heat in a water bath or microwave in short pulses until dissolved.

Step 16

15. In a chilled mixing bowl, whip the cream until stiff peaks form. Place in the refrigerator.

Step 17

16. In another bowl, whip together the cream cheese and sugar. Slowly add the gelatin mixture and continue to whip until smooth. Optionally, add vanilla extract or a splash of Marsala wine for extra flavor.

Step 18

17. Gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture.

Step 19

18. To assemble the cake, line the inside of a 20 cm (8 inch) ring mold with plastic wrap. Assemble the cake upside down by placing a layer of mousse at the bottom, followed by a carrot cake layer. Fill the sides with mousse.

Step 20

19. Repeat the layering with remaining mousse and carrot cake layers. Add the pear layer, pressing it gently into the mousse. Cover with more mousse.

Step 21

20. Invert the cake onto a serving dish and remove the plastic wrap. To easily remove the wrap, warm it slightly with a hair dryer or a warm towel.

Step 22

21. Drizzle with salted caramel sauce and decorate as desired.

Servings

This Carrot and Pear Cake is not just a treat; it’s an experience best shared! Serve it at your next family gathering or holiday feast, and watch as it becomes the center of attention. Pair it with a warm cup of spiced chai or a glass of bubbly champagne to elevate its flavors even more. For a picture-perfect display, add a few candied carrot strips and a sprinkle of chopped nuts on top. Feeling fancy? Drizzle some extra salty caramel sauce right before serving to enhance that mouth-watering appeal.

If you have leftovers (highly unlikely!), this cake holds up beautifully in the fridge for up to three days. When you're ready to enjoy it again, let it sit at room temperature for 10–15 minutes to regain its creamy, decadent texture. And remember, this cake isn't just for dessert—why not surprise your guests with a slice during brunch or as a mid-afternoon treat?

Variations

For a gluten-free version, swap the regular flour with a good-quality gluten-free flour blend. You may need to add a teaspoon of xanthan gum to mimic the texture gluten provides.

To make it vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), use dairy-free butter, and choose a vegan cream cheese. Agar-agar can substitute gelatin for the mousse and pear layers.

Faq

Do I need to use both baking powder and baking soda?
Yes, using both helps the cake achieve the right texture and rise properly.
Can I use pre-shredded carrots?
It's best to grate fresh carrots to achieve the desired color and moisture for this cake.
How do I know if my cake layers are baked through?
Use a wooden toothpick; insert it into the center of the cake. If it comes out clean, your cake is done.
Is it necessary to use the cling film inside the mold?
Yes, the cling film makes it easier to remove the cake and pear layers without breaking them.
How can I achieve an even mousse layer?
Use a spatula to spread the mousse gently and evenly in layers, taking your time to smooth it out.
Can I use a different fruit for the pear layer?
Absolutely! Apples or even peaches can be a great substitute depending on your flavor preference.