Epic Carrot Cake with Pineapple & Light Cream Cheese Frosting

A Nibble from the Past: Bruno Albouze’s Ultimate Carrot Cake 🥕

Carrot cake has humble roots dating back to the Middle Ages, when carrots were often used as a natural sweetener. 🍯 Renowned French pastry chef Bruno Albouze elevates this classic into a refined pastry masterpiece. After baking his version, I can confidently say—Bruno is truly the king of pastry! 👑

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Ingredients

Yields: 8 servings

Carrot & Pineapple Mixture

• 250 g carrots, peeled and shredded
• 20 g crystallized or fresh ginger
• 150 g orange or carrot juice (pineapple juice works too)
• 120 g pineapple, cubed (optional, flambé with spiced rum for depth)

Dry Ingredients

• 70 g walnuts or pecans, ground
• 190 g all-purpose flour
• 5 g baking powder
• 3 g baking soda
• 1 g ground cinnamon
• 3 g salt

Genoise Base

• 3 eggs (150 g), room temperature
• 80 g white sugar
• 40 g brown sugar
• 120 g neutral oil (grapeseed or 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 whites (about 4)
• 10 g vanilla extract
• 150 g butter, room temperature
• 300 g cream cheese, room temperature

Chocolate Chablon (Optional)

• 50 g dark chocolate
• 5 g neutral oil

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Method

Preparing the Carrot Sponge

1. Shred carrots and blend with ginger. Cook with juice until the liquid evaporates—this ensures the sponge stays moist the next day.
2. Process walnuts into a coarse meal, then combine with flour, baking powder, soda, cinnamon, and salt.
3. Beat eggs with sugars until pale, fluffy, and ribbon-like (about 10 minutes).
4. Gently fold in the oil, then the dry mix, and finally the carrot mixture with pineapple.
5. Spread onto 4 7-inch lined round sandwich tins.

Baking

• Preheat oven to 190°C/375°F (180°C/350°F fan).
• Bake for 15 minutes, cool completely, then freeze for 2 hours.
• Trim edges and cut into 8 neat portions.

Making the Jelly

1. Reduce orange and carrot juice by half.
2. Stir in sugar mixed with agar-agar and cook for 2 minutes.
3. Pour into molds or containers, chill until set, then cut into cubes.

Buttercream-Cheese Filling

1. Cook sugar, water, and honey to 118°C/245°F.
2. Beat egg whites to soft peaks, then slowly pour syrup in and whip until cool.
3. Add vanilla, then butter gradually. Finally, mix in cream cheese until smooth and fluffy.

💡 Tip:

• Too soft? Chill 20 minutes and re-whip.
• Too firm? Briefly warm the bowl or torch the sides.

Chocolate Chablon

1. Melt chocolate gently with oil.
2. Brush a thin layer on one sponge slice to protect the base.

Assembly

1. Layer sponge with buttercream, repeating until stacked.
2. Pipe more frosting on top with an open star tip.
3. Freeze for 2 hours, then trim edges and portion.
4. Garnish with orange-carrot jelly cubes and optional mini carrots poached in orange juice. 🥕✨

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Serving Suggestions 🍰

• Pair with a cup of strong black tea or a dessert wine.
• Add a scoop of vanilla ice cream or lightly whipped cream for extra indulgence.

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Frequently Asked Questions ❓

What can I substitute for the cream cheese?
Mascarpone or ricotta work as alternatives, though flavor and texture will differ.

Can I use pre-packaged carrot juice for the jelly?
Yes, though fresh juice gives the best flavor.

Is there a vegan alternative for the eggs?
Replace each egg with 1 tbsp flaxseed meal + 2.5 tbsp water.

Can I substitute sugar with sweetener?
Yes—stevia or erythritol can be used. Check conversion ratios on the packaging.

Can this cake be frozen?
Absolutely! Wrap tightly and freeze for up to 2 months. ❄️