• Baker-Pastry Chef
  • Horeca

Carrot Cake

  • An original recipe from Rony Parijs
  • 4 completion stages
Corman products used for this recipe


Carrot cake batter

  • Combine the eggs and brown sugar in a bowl.
  • Combine the spices (cinnamon & nutmeg) with the flour, baking powder and salt. Sift and add to the egg and brown sugar mixture. Stir to obtain a smooth batter.
  • Add the melted butter at 38°C.
  • Grate the carrots. Add the vanilla, walnuts and dates.
  • Add to the cake batter and stir to obtain a homogenous mixture.  
380 g Dairy butter 82% fat – Block 500 g flour 375 g carrots 35 g dates, cut into small cubes 60 g shelled walnuts, chopped 375 g light brown sugar 1 pinch of salt 0,3 g nutmeg 0,3 g cinnamon 1 vanilla pods 375 g whole eggs 10 g baking powder



  • Preheat the oven to 170-175°C.
  • Grease and flour 3  Ø17 cm round cake pans.
  • Divide the batter between the pans, 700 g per pan.
  • Bake for 20 to 25 minutes.
  • After removing from the oven, turn the cakes upside down and let cool.  


Cream cheese decoration

  • Heat the milk with the sugar (1) until it reaches the boil.
  • Blanch the yolks with the sugar (2).
  • Pour the hot milk over the blanched yolks and heat to 83°C.
  • Add the gelatine mass and stir until completely melted.  
  • Strain to ensure smoothness, then pour over the white chocolate.
  • Stir well then add the room-temperature cream cheese.
  • Stir and let cool to 32°C.
  • Add the half-beaten whipping speciality Sculpture and fold in with a rubber spatula.
350 g milk 50 g sugar (1) 150 g egg yolks 50 g sugar (2) 75 g gelatine mass 135 g white chocolate 250 g Sculpture 30.2% fat 500 g Elle & Vire French Cream Cheese



  • Line 3 Ø19 cm rings with plastic wrap.
  • Place the cakes in the centre and pour the cream cheese mixture into the moulds.  
  • Smooth the surface and chill in the refrigerator for 2 hours before transferring to the freezer for storage.
  • Unmould and remove the plastic wrap.
  • Decorate with an orange chocolate band.
  • Decorate the top with pieces of walnuts and mini carrots made of marzipan.