I found that either room temp and still liquid & fully solid but softened both worth for the mousse application. so whatever you have the patience for!
This looks delicious but I will not accept chunky nut slander! Also you’re so right about recipes being similar, I’m always in a total panic whenever I share a recipe, I’m always so scared I’m going to be accused of stealing someone else’s but yeah, a lot of base recipes are pretty similar
may chunky nuts be the only thing we don't see eye to eye on LOL
and glad I'm not the only one who internally freaks when posting a recipe. It's like I know its another vanilla cake but its different a little bit I swear!! Can't get too crazy with it otherwise its not a vanilla cake anymore lol
I didn’t know carrot cake could be this light and tender. I genuinely felt a little bit emotional at the first bite. So good I’ve baked it twice already this weekend 🧡 thank you !!
i have to be honest, as a long time pastry chef working in new york for 10 years and having gone to pastry school and generally being obsessed with pastries all around for all of my adult life...this is seriously one of the best carrot cake recipes I've ever made!! bravo, bravo! truly. and thank you!! <3
Hello Kassie! Very excited to try this recipe - wondering if the mousse icing wouldn’t be robust enough to turn this into a layered cake…? Is it quite soft set?
The mousse is sturdy enough to be stacked in between layers of cake! After you add the cream cheese mixture back in with the whipped cream just make sure you get it to a nice stiff peak! it will work best though if a dam of something with an even sturdier set it used to decorate like a swiss/french buttercream situtation tho!
hi! all cakes are tested with regular all purpose flour so I cannot definitively say yes, but in my experience most cup for cup gluten free flour subs work in recipes!
Thank you for putting the ingredient amounts in the instructions!!!!!
of course!! anything to save you from constantly scrolling up and down between the ingredients and directions! lol
I’ve made this twice I’ll be giving it to an old couple in their late 90’s.
i hope they love it <33
Hi Kassie,
In the ingredient list you write 85g toasted nuts but in the recipe you write 95g- which is it?
Thanks!!
Janki
ooh good catch janki!! it’s 85g, i’ll update the directions now :)
is there a specific texture you want to cool the brown butter to for the mousse, or should it be room temp but still liquid?
I found that either room temp and still liquid & fully solid but softened both worth for the mousse application. so whatever you have the patience for!
thanks
This was really good!
omg yay i’m so glad you enjoyed it! 🥕
This looks delectable pls bring to the next reality tv watch party (probs secret lives of Mormon wives)
okay literally there. ready and willing to sh*t talk whitney any chance I get (as long as theres a dirty soda bar)
This looks delicious but I will not accept chunky nut slander! Also you’re so right about recipes being similar, I’m always in a total panic whenever I share a recipe, I’m always so scared I’m going to be accused of stealing someone else’s but yeah, a lot of base recipes are pretty similar
may chunky nuts be the only thing we don't see eye to eye on LOL
and glad I'm not the only one who internally freaks when posting a recipe. It's like I know its another vanilla cake but its different a little bit I swear!! Can't get too crazy with it otherwise its not a vanilla cake anymore lol
ooo this is probably reminiscent of carrot halwa!!
ooooh i've never had halwa, gonna have to give it a try and see if that reigns true!
I didn’t know carrot cake could be this light and tender. I genuinely felt a little bit emotional at the first bite. So good I’ve baked it twice already this weekend 🧡 thank you !!
i have to be honest, as a long time pastry chef working in new york for 10 years and having gone to pastry school and generally being obsessed with pastries all around for all of my adult life...this is seriously one of the best carrot cake recipes I've ever made!! bravo, bravo! truly. and thank you!! <3
Hello Kassie! Very excited to try this recipe - wondering if the mousse icing wouldn’t be robust enough to turn this into a layered cake…? Is it quite soft set?
Hey Blyth!
The mousse is sturdy enough to be stacked in between layers of cake! After you add the cream cheese mixture back in with the whipped cream just make sure you get it to a nice stiff peak! it will work best though if a dam of something with an even sturdier set it used to decorate like a swiss/french buttercream situtation tho!
hope you enjoy the recipe!!
I think I’m going to try this for thanksgiving!
Hi for your cakes can we sub for gluten free all purpose flour
hi! all cakes are tested with regular all purpose flour so I cannot definitively say yes, but in my experience most cup for cup gluten free flour subs work in recipes!
Are pan switches available? Can I make a 9x13?
Next level!!!! Can’t wait to make this.
This looks amazing!! The intro also resonates with me so much lol - I live in constant fear of accidental recipe plagiarism