Top Recipe - Katzie Guy-Hamilton's Carrot Patch

Carrot Patch

Carrot Cakes in Chocolate Dirt:
12 ounces butter
2 cups sugar
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
3 cups carrots
1/2 cup apple, grated
1/2 cup hazelnuts, ground

Glaze:
10 ounces milk chocolate
4 ounces 66 % dark chocolate
6 ounces oil
10 ounces toasted chopped hazelnuts

Green Apple Cream Cheese Frosting:
1 pound 8 ounces cream cheese
1 pound butter
1 pound sugar
2 teaspoons green apple extract
1 pinch salt
1 teaspoon vanilla

Strawberry Cream Flowers:
5 pounds cream cheese
8 ounces sour cream
1 pound crème fraiche
1 pound sugar
26 yolks
14 eggs
1 pinch salt
1 pound strawberry jam

White Chocolate Glaze:
1 pound white chocolate
4 ounces canola oil
1 ounces almonds, toasted and ground
3 tablespoons raspberry powder

Chocolate Cookie Crumbs Soil:
300 grams butter
225 grams sugar
20 grams ground coffee
300 grams cocoa
100 grams flour
10 grams salt
100 grams egg whites

DIRECTIONS
Carrot Cakes in Chocolate Dirt:

1. Cream butter and sugar on high speed for six minutes.

2. Sift dry ingredients and add spices to butter. Scrape down. Add eggs slowly, scraping down. Add vanilla. Add dry ingredients, scraping down. Add grated carrots, apples and hazelnuts.

3. Bake in a sprayed sheet trays at 350 degrees Fahrenheit until golden. Store in freezer until ready to serve.

Glaze:

1. Melt together milk chocolate and 66% dark chocolate with oil and emulsify. Dip frozen cakes into glaze and coat with toasted chopped hazelnuts.

Green Apple Cream Cheese Frosting:

1. Paddle cream cheese with softened butter. Paddle in sifted sugar, scraping. Add vanilla, salt and green apple. Dip carrot cakes into green apple cream cheese frosting.

Strawberry Cream Flowers:

1. Paddle cream cheese, sour cream, crème fraiche, and salt. Paddle in sugar. Add eggs and yolks slowly scraping down. Paddle in strawberry jam.

2. Bake in hotel pan at 300 degrees Fahrenheit until set. Chill. Scoop balls onto silpat and freeze. Insert sticks.

White Chocolate Glaze:

1. Combine oil and melted white chocolate. Dip strawberry cream flowers into white chocolate and dredge in ground toasted almonds and raspberry powder.

Chocolate Cookie Crumbs Soil:

1. Cream butter and sugar. Paddle in whites and then paddle in cocoa, coffee, and salt. Paddle in flour.

2. Bake at 310 degree Fahrenheit whisking on sheet tray until dry. Place carrots and flowers in “soil.”

© 2011 KATZIE GUY-HAMILTON
Posted on AllTopChef.com