What makes this carrot cake so divine?! Please, let me enlighten you! The amazingly moist and fluffy cake, is dressed with a honey cream cheese mousse, drizzled with a salted caramel and topped with a white chocolate “fence”. If that hasn’t started your mouth watering, I seriously doubt your commitment to sweet desserts.
I quite literally, whipped up the mousse first. You’ll want to allow the mousse ample chilling time in the refrigerator to properly set. Then prep the 3 components of the cake batter.
During the baking and cooling process, start the salted caramel sauce (I used a recipe from browneyedbaker.) and the white chocolate “fences”. Once the cake has cooled, cut the desired shapes into the cake using a cookie cutter, a glass cup, or an ol’ fashioned knife. Pipe on a nice layer of the honey cream cheese mousse and top with another piece of cake, and of course one more dollop of the mousse. Drizzle salted caramel sauce and garnish with the white chocolate.
Honey Cream Cheese Mousse
- 6 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup local honey
- 1 tsp vanilla extract
- 1 cup heavy cream, chilled
- 1 envelope gelatin
“The gelatin helps to stabilize the mousse so that even on a hot summer day, it won’t melt away!”
- Pour the cold cream into a stand mixer fitted with the whisk attachment. Add the gelatin and wait about a minute to let it start to bloom. Mix till thick and fluffy.
- Beat the remaining ingredients together till smooth.
- Fold the whipped cream and the cream cheese mixture together and transfer to a pastry bag, or a plastic storage bag.
- Refrigerate at least an hour to set before piping onto the cakes.
Mel’s Divine Carrot Cake
- 2 1/2 cups freshly shredded carrots
- 1 1/2 cups chopped walnuts
- 1 cup finely chopped pineapple
- 2 cups flour (divided)
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups coconut oil
“The whipped eggs are they key to keeping this cake fluffy and moist!”
- Preheat oven to 350 degrees. Toss the carrots, walnuts and pineapple with 1/2 cup of flour to evenly coat. This will insure that they don’t all sink to the bottom of the cake.
- Sift the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda and salt together.
- In a stand mixer fitted with the whip attachment, mix the eggs and sugar together till fluffy. Then drizzle in the coconut oil while continuing to mix.
- Fold the dry ingredients into the egg mixture then pour it over the carrot mixture and fold it in.
- Smooth the batter onto a parchment lined cookie sheet. Bake for about 30 minutes or when the cake springs back to the touch and a toothpick inserted, comes out clean.
- Allow the cake to cool to room temperate before cutting and assembling.
White Chocolate Fences
- 4 oz. white chocolate
“Turn your fence into any shape you want to decorate your cake with!”
- Slowly melt the chocolate in a double boiler till smooth. Or use a heat proof bowl that sits over a pot of simmering water.
- Transfer the melted chocolate to a plastic storage bag and cut a small opening on the corner.
- Drizzle the fence designs onto parchment paper, then chill till the chocolate hardens.
- After assembling the cakes, top each one with a chocolate fence.