Carrot Cake, Crispy Brown Butter, Rum Raisins, Cream Cheese Ice Cream
Pastry Chef Johnny Iuzzini of Jean-Georges Restaurant
Adapted by
May 2009

Yield:4 Servings


Carrot Cake:
520 grams grated carrot
92 grams coconut flakes
140 grams golden raisins
2 apples, shredded
460 grams chopped pineapple
570 grams vanilla sugar
12 grams cinnamon
720 grams AP flour
12 grams salt
20 grams baking soda
6 eggs
392 grams oil

Crispy Brown Butter:
718 grams milk
250 grams sugar
15 grams Telephone agar
350 grams brown butter

Rum Raisins:
50 grams golden raisins
50 grams verjus
100 grams Meyers rum

Carrot-Ginger Fluid Gel:
400 grams fresh carrot juice
100 grams fresh ginger juice
5 grams agar agar
50 grams sugar

Carrot Crisp:
1 carrot
200 grams simple syrup
100 grams fresh carrot juice

Cream Cheese Ice Cream:
1.49 kilograms milk
200 grams milk powder
540 grams sugar
90 grams atom glucose
90 grams dextrose
25 grams ice cream stabilizer
2.2 kilograms cream cheese
4 lemons, juiced

Graham Streusel
1650 grams butter, room temperature
1500 grams sugar
Zest of 4 lemons
2 tablespoons Kosher salt
1500 grams AP flour
1500 grams Graham Cracker crumbs
15 grams baking powder

To Assemble and Serve:
Micro celery leaves


For the Carrot Cake:
Sift the dry ingredients together, add fruit and carrots. In a separate bowl whisk eggs, vanilla and oil. Pour into the dry ingredients and blend well. Bake in buttered and maple sugar coated timbale molds at 350°F until golden.

For the Crispy Brown Butter:
Combine the sugar and agar and mix well. Shear them into the milk in the blender. Transfer to a pot and bring to a boil while whisking periodically. Reduce to a simmer and simmer for 5 minutes. Add the brown butter and whisk to mix in well. Pour mixture into 1 liter soda bottles, remove excess head space and carbonate at 50 psi. Cool bottles slightly and continue to shake bottle while cooling under running cold water. Release pressure from bottle carefully before opening. Pour brown butter gel into a container. Cryovac the gel, turning off the machine when gel is at full volume. Do not allow to boil. Leave in machine to set about 30 minutes. Thinly slice the gel and drape over a mold. Dehydrate overnight and keep in an airtight container.

Rum Raisins:
Combine the raisins, verjus and the rum and compress in a Cryovac machine. Repeat two times and reserve.

Carrot-Ginger Fluid Gel:
Combine the carrot and ginger juices in a Vita-Prep blender. Blend at low medium speed, adding in the sugar and agar.

Carrot Crisp:
Slice the carrot lengthwise at the thinnest possible setting. Combine the carrot juice and simple syrup. Add the slices and compress in a Cryovac machine. Repeat four times. Drain off liquids, pat the slices dry and mold over a cone. Dehydrate over night and reserve in an airtight container.

Cream Cheese Ice Cream:
Boil everything except ½ sugar, stabilizer, cheese and lemon juice. Combine ½ sugar and stabilizer, whisk in. Pour over cream cheese and incorporate lemon juice using an immersion blender.

Graham Streusel:
Combine the butter, sugar, grated lemon zest, and salt. Beat until creamy. Sift together the flour and baking powder. Combine with the graham crumbs and mix until crumbly. Chill in the freezer. Grate on a box grater and bake until golden brown at 300°F.

To Assemble and Serve:
Fit the carrot cake halfway inside the brown butter cylinder and arrange off-center on the plate. Place a tablespoon of graham streusel into the center of the plate. Arrange rum compressed raisins around the cake and graham streusel. Squeeze dots of fluid gel around the plate. Lay a quenelle of cream cheese ice cream over the graham streusel. Garnish with carrot crisp and micro celery leaves.