Carrot cake with yogurt and cream cheese fondant recipe

Ingredients

• 2 generous cups unbleached all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• Pinch of kosher salt
• 4 large eggs
• ½ cup plus 2 tablespoons canola or vegetable oil
• 1 generous cup granulated sugar
• 2 cups packed grated carrots
• 1 teaspoon grated orange zest

• ¾ cup plus 2 tablespoons (7 ounces) heavy cream (divided use)
• 2 teaspoons unflavored powdered gelatin
• ½ cup (4 ounces) mascarpone cheese
• 3 ounces plain full-fat Greek yogurt
• 3 ounces cream cheese
• 4 large egg yolks
• Scant ½ cup granulated sugar
• 1 teaspoon grated orange zest

• 2 cups (16 ounces) whole milk
• 1 cup (8 ounces) half-and-half
• 1 teaspoon Nielsen-Massey vanilla bean paste, preferably, or pure vanilla extract
• Scant ¾ cup granulated sugar
• ½ cup egg yolks (5–6 large)
• 2 tablespoons instant espresso powder
• ½ cup mild-flavored honey, such as orange blossom
• 2 tablespoons packed brown sugar
• ½ cup walnut pieces
• ¼ teaspoon ground allspice
• Pinch of kosher salt
• Fresh mint sprigs or small mint leaves, or viola or borage blossoms

To Prepare the Cake
1. Preheat the oven to 350°F.
2. Line a 9 × 12-inch rimmed baking sheet or similar size baking pan with lightly buttered parchment paper.
3. Combine the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
4. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed briefly until frothy, then slowly add the oil in a thin stream, like you are making mayonnaise.
5. Add the sugar in two steps, mixing to combine after each addition.
6. Remove the bowl from the mixer and fold in the bowl of dry ingredients. When just barely mixed, with a few streaks left, fold in the carrots and orange zest.
7. Scrape the batter into the prepared pan and bake for 15 minutes. Turn the oven temperature up to 375°F, and cook for another 12–15 minutes, or until the cake is springy in the center and nicely browned.
8. Cool in the baking pan on a baking rack.
To Prepare the Fondant
9. Pour 2 tablespoons of the cream into a ramekin, sprinkle the gelatin over it, and set aside to soften for several minutes.
10. Warm the mascarpone, yogurt, cream cheese, and ¼ cup of the heavy cream in a saucepan over medium heat until the ingredients have melted together and the mixture is steamy.
11. In a medium bowl, whisk together the egg yolks and sugar.
12. Pour the hot cream cheese mixture into the yolks, whisking the entire time, then transfer back to the saucepan. Cook over medium-low heat, stirring with a rubber spatula about 10 minutes, or until the mixture coats the back of the spatula.
13. Whisk in the gelatin mixture and cook for 1 minute more.
14. Chill the mixture in an ice bath.
15. Meanwhile, whip the remaining cream in the mixer fitted with the whisk attachment. Fold the whipped cream and grated orange zest into the chilled fondant mixture and refrigerate covered until needed.
To Prepare the Ice Cream
16. Warm the milk, half-and-half, and vanilla in a large saucepan over medium heat and bring just to scalding, when a few bubbles break at the rim.
17. Meanwhile, whisk together in a large bowl the sugar and egg yolks until the mixture is thick and pale yellow.
18. Pour the milk mixture into the yolk mixture, whisking continually to temper the eggs.
19. Transfer the mixture back to the saucepan. Cook over medium-low heat continuing to whisk until thickened, about 10 minutes, when you can see a trail across the bottom of the pan from the whisk.
20. Chill the mixture in an ice bath or refrigerate for at least 1 hour.
21. Once chilled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions. Store covered in the freezer if not using right away.
To Prepare the Walnuts
22. Line a baking sheet with a non-stick mat or parchment paper, lightly buttered.
23. Warm the honey and brown sugar in a small heavy saucepan over medium heat and caramelize to medium amber.
24. Stir in the walnuts, allspice, and salt, and cook for 1 minute more.
25. Scrape the mixture onto the baking sheet and let cool. Break up into small clusters.
Putting it all Together
26. Tear the cake so that you have 24 similar pieces. Place 3 pieces of carrot cake in the center of 8 plates, place 1 scoop of fondant at the top of the plate and 1 scoop of ice cream towards the bottom. Sprinkle with the walnuts, garnish with mint, and serve right away.