Bruno Albouze Carrot Cake

Carrot Cake

Yields8 ServingsPrep Time1 hrCook Time15 minsTotal Time1 hr 15 minsDifficultyBeginnerRating


Carrot Sponge Cake
 70 g walnutor pecan
 190 g all-purpose flour
 5 g baking powder
 3 g baking soda
 1 g cinnamon
 3 g salt
 150 g eggs (3), room temp
 80 g white sugar
 40 g brown sugar
 120 g pineapple, cut into small cubesoptional
 250 g carrots
 20 g ginger fresh or crystalized
 150 g orange or carrot juice
 120 g neutral oilgrape seed/peanut
Orange-Carrot Jelly
 100 g orange juice
 100 g carrot juice
 30 g sugar
 2 g agar-agar
Buttercream-Cheese Filling
 220 g sugar
 50 g water
 10 g honey
 130 g egg white
 10 g vanilla
 150 g butter, room temp
 300 g cream cheese, room temp
Chocolate Chablon (optional)
 100 g dark chocolate
 10 g oil



Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar was expensive and carrots were used as a substitute for sugar. Antoine Beauvilliers, former chef to Louis XVI, included a recipe for a "Gâteau de Carottes" in L'art du cuisinier cookbook in 1814. Carrot cake recipes have evolved since. In the batter, walnuts or pecans are often added as well as spices (ginger/cinnamon). Fruit including pineapple, and raisins can also be used. The cake is then topped with a sweet cream cheese frosting.

Carrot Sponge

For a 13''x18''/33x45cm baking tray lined with a greased parchment paper or silicone mat.
In the food processor, turn walnuts into meal. Add four, baking powder, baking soda, cinnamon and salt. Mix to combine; set aside. Peel, wash and shred carrots. Break them down further using the blade of the food processor. Grate shredded carrots along with the ginger (just grate, do not not puree). In a large saucepan, cook down carrot and orange juice for about 15 minutes, or until moisture is gone. (Pre-cooked carrots instead of raw produces a really moist cake that is better the day after it is made). Add pineapple*. Meanwhile, in the stand mixer fitted with the whisk attachment beat eggs and sugars on high speed for 10 minutes, or until pale and fluffy. Transfer mixture to a large bowl. With a rubber spatula, add oil slowly – followed by the dry ingredients, and carrot mixture. Spread batter evenly onto the prepared baking tray.
*For better redistribution, pineapple can be added once the carrot sponge batter is spread. Also, pineapple can be flambéed with dark rum prior to add to the mixture. To do so, in a hot pan sear pineapple dices along with a tablespoon of brown sugar on high heat. Flambé with 2 tablespoons (30g) black spiced rum.

Carrot Pineapple Mixture


Preheat oven to 375ºF/180ºC. Bake carrot sponge for about 15 minutes. Let cool and freeze. Remove from sheet tray and cut into 4 rectangles. Keep refrigerated.

Carrot Sponge Cake

Orange-Carrot Jelly

Combine sugar and agar agar. Reduce orange and carrot juice by half (100g). Add sugar-agar mixture. Mix well and cook for 2 minutes. Transfer to a small container lined with plastic wrap. chill and cut into small cubes. Jelly can be kept frozen for later use.

Orange Carrot Jelly

Buttercream-Cheese Filling

This Italian meringue based cream cheese filling offers a luxurious, light and less sweet frosting. For the Italian meringue, beat egg whites with cream of tartar on medium speed – keep egg whites to foamy stage. By the time it runs, egg whites comes to room temperature meanwhile incorporating air. Cook sugar, water and honey to 245ºF/118ºC. Pour in thin stream into the running mixer. Increase mixer speed to high, and beat until it cools down. When meringue reaches 77ºF/25ºC, add vanilla and butter. Beat until homogenized. Add cream cheese*, and continue beating until fluffy and light. If butter cream comes out too soft, freeze for 10 minutes or so, and beat again. If it ends up too firm, gently warm up mixing bowl with a kitchen blowtorch.
*For best results, room temperature cream cheese can be beaten separately, and then added to the buttercream.

Chocolate Chablon

Chablon is when you coat the bottom sponge cake or biscuit with melted chocolate. Just like the Opera cake for instance. It strengthen its base. Chop chocolate into small piece and microwave 20 seconds. Stir up and repeat until just melted. Do not over heat. Mix in oil. Spread evenly and into thin layer some of the melted chocolate over the first sponge cake. Refrigerate to set. Flip and build the cake.


Spread frosting on cooled sponge, repeat until done. Finish cake in a fashion way using a medium size open star pipping tip. Freeze carrot cake for a couple of hours or until firm enough to trim off edges and cut. Decorate with orange-carrot jelly cubes. Top with real mini carrots if desired. To prepare them: peel and wash. Cook mini carrots in some orange juice and a couple of tablespoons sugar for about 20 minutes, or until just tender. Drain and chill. Reduce remaining juice and serve with the cake. Cake tastes best after refrigerating overnight. Keep refrigerated for up to 3 days or freeze for a few weeks. Enjoy!

Carrot Cake Layers

12 thoughts on “Carrot Cake”

  1. Today I made the carrot cake, so delicious. For me, making your recipes is a challenge. I have made about 16 of your recipes and they never fail.
    SP: The raw white eggs are not dangerous to catch Salmonella?
    Thank you

    1. You never get salmonella from a raw egg yolk or whites. Egg shells may become contaminated with Salmonella from live poultry droppings (poop) or the area where the eggs are laid. Commercial egg shells are all ‘bleached’ prior being delivered to grocery stores 🐣


    Hi Bruno, when making the buttercream I am fine and fluffy at adding the butter, but when I add the 300 gram buttercream it curdles, it’s the second time now any idea what went wrong?


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