Carrot Biscuit

  • 420 grams (14.80 ounces) carrots
  • 150 grams (5.30 ounces) walnuts
  • 250 grams (8.80 ounces) butter
  • 1 tsp (1.00 tsp) salt
  • 4 pcs (4.00 items) eggs
  • 130 grams (4.60 ounces) sugar
  • 300 grams (10.60 ounces) flour
  • 1 tsp (1.00 tsp) baking powder
  • 1 tsp (1.00 tsp) baking soda
  • 1 pc (1.00 item) orange zest and juice

Pear Layer

  • 10 grams (0.35 ounces) gelatin
  • 120 milliliters (4.10 fluid ounces) water
  • 3 pcs (3.00 items) pears
  • 40 grams (1.40 ounces) butter
  • 50 grams (1.75 ounces) sugar
  • 1 tsp (1.00 tsp) cinnamon

Creamy Cheese Mousse

  • 20 grams (0.70 ounces) gelatin
  • 80 milliliters (2.70 fluid ounces) water
  • 500 milliliters (16.90 fluid ounces) cream
  • 400 grams (14.10 ounces) cream cheese
  • 80 grams (2.80 ounces) sugar


  • 20 cm (7.9 inch) Baking Molds

    Essential for achieving the perfect layer thickness. Make sure they're non-stick to ease removal!

  • Hand Mixer

    For whipping the cream into a fluffy delight and mixing the ingredients seamlessly. A stand mixer works too!

  • Fine Grater

    Ideal for grating carrots finely to ensure even distribution throughout the biscuit layers.

  • Spatula

    Helps fold the ingredients gently without knocking out the air from the whipped cream.

  • Refrigeration Space

    You'll need a well-organized refrigerator to cool and set your different layers perfectly. Ensure space before beginning!


Step 1

This seasonal cake is made from fresh carrots and pears, right from the branch. It perfectly combines the crumbly carrot & walnuts biscuit layers with some light and fluffy custard. It's a real delight! The calculation is for a 20 cm (7.9 inch) mold.

Step 2

For the carrot biscuit layers: Preheat your oven to 180°C (356°F).

Step 3

Step 1: Finely chop the carrots and grate them using a fine grater.Make sure the grater holes are small to get a fine texture.

Step 4

Step 2: Toast the walnuts in a pan with the butter and salt. Set aside to cool.Be careful not to burn the nuts; keep stirring them frequently.

Step 5

Step 3: In a large bowl, mix the grated carrots, toasted walnuts, eggs, sugar, flour, baking powder, baking soda, and orange zest and juice.Use fresh orange juice and zest for more aromatic flavor.

Step 6

Step 4: Divide the dough into three equal parts. Pour them into 20 cm (7.9 inch) baking molds and bake for about 25 minutes.Insert a toothpick to check if the biscuit is done; it should come out clean.

Step 7

For the pear layer:

Step 8

Step 1: Finely chop the pears.Choose ripe but firm pears for the best texture.

Step 9

Step 2: In a pan, fry the pears with butter, sugar, and cinnamon until they become soft.Stir occasionally to avoid burning.

Step 10

Step 3: Prepare the gelatin according to the package instructions and add it to the pear mixture.Make sure the gelatin is completely dissolved.

Step 11

Step 4: Pour the mixture into two 20 cm (7.9 inch) molds and refrigerate until set, then freeze for easier handling.Freezing helps when assembling the layers later.

Step 12

For the creamy cheese mousse:

Step 13

Step 1: Whip the cream until it forms soft peaks.Ensure the cream is well-chilled before whipping.

Step 14

Step 2: Add the cream cheese and sugar to the whipped cream and continue to mix until smooth.Room temperature cream cheese blends more easily.

Step 15

Step 3: Prepare the gelatin according to the package instructions and fold it into the cream mixture.Pour the gelatin slowly while continuing to mix to avoid lumps.

Step 16

Assemble the cake:

Step 17

Step 1: Layer the cake in the following order: a biscuit layer, a layer of custard, a pear layer, another layer of custard, a second biscuit layer, more custard, the second pear layer, more custard, and finally the last biscuit layer.Ensure each layer is level for better presentation.

Step 18

Step 2: Refrigerate the assembled cake for at least 4 hours or overnight before serving.This helps the layers set and makes slicing easier.


When it comes to serving this delectable carrot and pear cake, think extraordinary! 🎉 A slice of this layered beauty is perfect for any occasion. Serve it chilled on a sunny afternoon picnic, and watch your friends' eyes light up with joy! Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream to add an extra layer of indulgence. 🍨

Hosting a dinner party? This cake serves as a show-stopping dessert centerpiece. Decorate with some whole walnuts and a sprinkle of fresh orange zest for a touch of elegance. 🍊 And let’s not forget the holidays—this cake fits perfectly on any festive table, adding both visual appeal and irresistible tastes.

For a more casual vibe, enjoy a slice with your afternoon coffee or tea. The moist carrot biscuit layers with the pear and cheese mousse fill every bite with unforgettable comfort. ☕️ Trust me; you'll want to keep going back for more!


Want to make this delightful cake gluten-free? We've got you covered! 🍰

Gluten-Free Variation: Simply replace the all-purpose flour with your favorite gluten-free flour blend. Ensure it has a mix of rice flour, potato starch, and xanthan gum for best results. You might need to adjust the amount slightly to achieve the perfect dough consistency. Otherwise, the rest of the recipe remains the same!

Vegan Variation: Avoiding dairy and eggs? No worries! 🌱 Swap out the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the eggs. For the cheese mousse, you can substitute with a plant-based cream cheese and coconut cream. Use agar-agar instead of gelatin to make this lovely cake entirely plant-based and cruelty-free! 🌸


  • How do I know my biscuits are done?

    Insert a toothpick into the center; if it comes out clean, your biscuits are ready!

  • Why did my cake layers turn out too dense?

    Be sure to mix your batter just until combined; over-mixing can cause a dense texture.

  • Can I use store-bought gelatin?

    Absolutely, just follow the package instructions to ensure it's properly dissolved before adding.

  • Why did my layers slide when assembling the cake?

    Make sure each layer is well chilled and set before adding the next one to avoid slipping.

  • Can I add spices to the biscuit layers?

    Yes, a dash of nutmeg or all-spice can add a lovely warm flavor to the cake!

  • How far in advance can I make this cake?

    The cake can be prepared 1-2 days in advance. Store it in the refrigerator to keep it fresh!

Nutrition facts

Recipe Yield:10 servings
Calories:Approximately 500 calories per serving
Calories (Min - Max):480 - 520
Total Fat:30g
Saturated Fat:15g
Total Carbohydrate:50g
Total Sugars:27g