Carrot cake [petits gâteaux] from Pâtisserie Made Simple: The Art of Petits Gâteaux (page 55) by Maxine Scheckter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe calls for freezing various components during preparation.

  • Jane on April 21, 2025

    I was a bit intimidated by this recipe but her instructions are so good it really wasn't hard. And the result was so impressive. A layer of baked carrot cake is topped with a baked cheesecake. After freezing, slicing then freezing again, each slice is dipped in caramelized white chocolate (I used Valrhona Dulcey). The chocolate sets immediately on the frozen slice so gives a lovely smooth finish. Then it is topped with whipped cheesecake kisses. My only issue was that the carrot cake was very gooey, which wasn't actually an issue once it was enrobed in chocolate. But I think my conversion of her C fan oven temp to my F oven was off so that may well have been my fault.

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