Flourless Carrot Cake

Couple things: And I may just be missing something. Is there a reason for the extra 400g of peeled and cored carrots that we set aside at the beginning or did it just call for 800 to make sure we got 400g net after the coreing. In the ingredients list it says you need 140g of rum but then you add that much to the pressure cooker then reduce another 100g. Also in the list it calls for .6g of green Cardamom but in the video it says 2.4g. Probably just needs to be updated but I thought I'd bring it to your attention. Great recipe I'm looking forward to finishing it up today I will post results here. Thanks!

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grant

Thanks a million Able, should be 40g in the pressure cooker and reduce 100g later. the cardamom should be .6g. The usually yield for out carrots is about 50% after topping, peeling and coring. I saw you photo as well. Looks like the "frosting" is setting in the bag as you are handling it. It needs to go right from the hot water bath to immediately being poured over the cake. The cake also can be room temp instead of cold if you continue to have problems with glazing. The other trick it to make a little more "frosting" than you need and it will stay hotter longer as there is more thermal mass in the bag. Cant wait to see V 2.0!

Cheers

ipreferale

@Grant Lee Crilly,

This is my second attempt at making this, the first one fell off the cake stand during the icing step, man that cream cheese is hot in the hand... The second attempt went better but when I was inserting the plastic disk under the cake, it somehow vered upward and into the cake.. What a pain, oh well it got coated anyway.

The one thing that I noticed is that mine is more like a mousse. Did you remove all of the air from the carrot base and cream cheese base prior to sealing? Once it is chilled, I'll attempt to cut a slice and post an image.

ipreferale

Here is an image of the chilled Flourless Carrot Cake. As one can see the bottom layer got sliced by the plastic disk that vered up...

awblakley

Grant, good sir, here is your V 2.0 pic everything worked out well this time. I did make two batches of the glaze just in case and kept one in the circulator on hand! I also had plenty of left over carrot puree and glaze so I poured those off in some little ramekins to enjoy later. Couldn't find any baby carrots so I just picked an edible pansy from garden out front. Thanks so much for the recipes and the support! Also, I own a specialty spice shop here in OKC so if you guys ever need any spice please let me know I'll be happy to help you out!

Thanks Again!

Able

Sandra_McKenzie_52607

Why did I cook 400 grams of carrots if I'm only using 150 grams for the finished product? I have about 200 +/- flavourful carrots (actually, tastes just like commercial pumpkin pie mix!) going to waste here.

grant

We work with minimum batch sizes. Sometimes you want 50g of a puree but that is impossible to scale for in a blender. So if you attempt to pressure cook 150g carrots what is likely to happen is that there wont be enough surface coverage and they will dry out, wont become dark or worse, burn in places. We also scale up what we consider foundation or durable ingredients so that there are chances for another turn around trial or we simply want to make another.

If you'd like, you can put the carrot puree in canning jars in a second round of cooking and keep them forever, or for the next round of carrot cakes.

I hope this helps

Grant Lee Crilly

Sandra_McKenzie_52607

Thank you for the response. This makes sense, though perhaps you might want to include some boilerplate text to that effect with your recipes. I doubt I'm the only person who was confused by this, and spent much frustrating time looking for a missing step that would account for the overage.

mike.minasian

So if I want to make a double batch (2 cakes) the amount of carrot called for is enough?

julian.lo

Yep, you'll easily have enough!

mike.minasian

Thanks!

Followup - has anyone made the Lemon mascarpone or similar with this? I'd love to do the cream cheese marshmallow, but won't have access to liquid nitrogen. I'm wondering if there's a better essential oil to play with here which would be a better flavor match for the carrot cake?