Carrot and Sechuan Button cake

Carrot and Sechuan Button cake, caramelized carrots, carrot top salad and yoghurt icing.

Ingredients

Carrot cake:

  • 42g self-raising wholemeal flour, sifted 
  • 42g self-raising plain white flour, sifted 
  • 50g soft brown sugar, combined with the 2 Sechuan Buttons 
  • ½ tsp baking powder, sifted 
  • 1 large egg, cracked and beaten 
  • 62ml sunflower oil 
  • 1 tbsp Manuka honey 
  • 1 orange, juice and zest of 
  • 1 vanilla pod, seeds removed 
  • 75g carrots, peeled and grated  
  • 20g walnuts, roasted and chopped (reserve 6g for plating) 

Caramelized carrots:

  • 1 carrot peeled, cut in half lengthways trimmed and edges turned for presentation  
  • ¼ tsp salt 
  • 30g sugar 
  • 20g butter 
  • 1tsp Manuka honey 
  • ½ tsp ground ginger 
  • 250ml cold water 

Carrot top salad:

  • 14 carrot top sprigs 
  • 1 tbsp rapeseed oil 
  • 3 Sechuan Buttons 

Yoghurt icing:

  • 35g cream cheese, at room temperature 
  • 35g greek yogurt 
  • ½ tsp vanilla seeds 
  • 20g icing sugar 

Carrot top oil:

  • carrot tops
  • 1 tbsp rapeseed oil 

Garnish:

  • 5g caster sugar
  • 3g brown sugar
  • 1 Sechuan Button
  • 6g walnuts roasted & chopped 

Plating:

  • carrot cake
  • caramelized carrot 
  • 3 carrot slices 
  • yoghurt icing in a piping bag with nozzle  
  • Sechuan Button Sugar 
  • chopped walnuts  
  • crispy carrot tops 
  • raw carrot tops 
  • carrot top oil 

Method

Carrot cake:

  • Pre heat an oven to 180°C. 
  • In a bowl, place the flours, sugar, combined with the Scehuan Button and baking powder, mix well to combine all ingredients. 
  • In a jug place the eggs, oil, honey, orange juice and zest and vanilla, whisk well to combine all ingredients. 
  • Pour the egg and oil mixture into the flour and sugar mixture along with the grated carrot and 14g of the walnuts. fold to combine, being careful not to overmix. 
  • Spoon the carrot batter mixture into a rectangle silicone baking mould, gently smooth out the surface. 
  • Transfer to the oven and bake for 15-20 minutes or until firm to the touch and a sharp knife inserted in the middle comes out clean. Leave to cool in the tin before slicing the cakes level with the top of the mould.  
  • Turn out with the top now becoming the bottom onto a wire rack. 

Caramelized carrots:

  • Place the carrot halves in a saucepan and cover with cold water.
  • Add the salt, sugar, butter, honey and ginger.
  • Bring to the boil and simmer for 5-6 minutes or until the water has evaporated and formed a glaze. Baste the carrots ensuring they have glazed. 
  • Remove from the pan and allow to cool. 

Carrot top salad:

  • Line a plate with clingfilm, pulling it tightly. 
  • Take 6 of the sprigs and brush them both sides with a little of the rapeseed oil and place on the clingfilmed plate, presentation side down. 
  • Place in a microwave and microwave for 20-30 second bursts until the carrot tops become hard and crispy. Remove from the hot plate onto a cold plate lined with greaseproof paper to cool down. They will go crispy. 

Yoghurt icing:

  • In a bowl whisk together the cream cheese and yogurt until fluffy. Add in the vanilla and beat until combined. 
  • Gradually add in the icing sugar until you've added all of it and it's well combined.  Continue to whisk for 2-3 minutes until the frosting is fluffy. 

Carrot top oil:

  • Mix.

Garnish:

  • Mix the sugars and Scehuan Buttons petals. 

Plating:

  • Place a half of the carrot on each plate. Sprinkle with a little of the roasted chopped walnuts and Scehuan Button sugar (does not matter if some falls onto the plate).
  • Pipe the yoghurt icing neatly onto the carrot.
  • Place the crispy and raw carrot tops alternately onto the icing.
  • Sprinkle a little more of the Scehuan Button sugar over the carrot tops.
  • Pipe a little icing onto the plate, arrange the cake on top, next to the carrot and carrot top salad.  
  • Dot the plate with a little carrot top oil.

Recipe: Gary Kilminster

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