Carrot Donut


Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Carrot cake

ingredients preparation
  • 375g
    Muscavado sugar
  • 375g
    whole egg(s)


  • 750g
    grated carrot


  • 375g
    weak flour
  • 38g
    baking powder
  • 10g
    cinnamon powder
  • 6g
    ground nutmeg
  • 80g
    almond powder
  • 100g
    desiccated coconut


  • 280g
    sunflower oil


Pour into donut-shaped silicon moulds.
Cook in the oven at 170 ºC.

Cream cheese filling

ingredients preparation
  • 410g
    Philadelphia type cream cheese

Warm to about 20ºC. 

  • 40g
  • 1g
    fine salt


  • 5g
    gelatin leaves

Add previously hydrated

Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30°C.

  • 150g
    meringue 2x3

Add the previously whipped

Mix and measure out about 45 g into moulds 10 cm in diameter.
Place the rest of the filling in tubes which you can use for decorating.

* 2x 3 Atomised Glucose Meringue

ingredients preparation
  • 200g
    pasteurized egg whites
  • 300g
    atomised glucose

Combine and heat to about 50°C, whisking constantly.

Beat or set aside.

Zéphyr™ caramel chocolate cream

ingredients preparation
  • 400g
    fresh milk
  • 100g
  • 100g
    egg yolks
  • 50g
    invert sugar
  • 3pod(s)

Make 600g custard base with

  • 5g
    gelatin leaves
  • 3g


  • 750g

Pour on and emulsify

  • 80g
    salted butter

Add at around 40°C

Finally pre-crystallise at about 30ºC and keep in the fridge for at least 12 hours.

Zéphyr™ white chocolate paint

ingredients preparation
  • 700g
  • 300g

Melt at about 40°C.

Put into the spray gun and paint on to the frozen cake to obtain a velvety effect.


ingredients preparation

Once the cake has cooked in the moulds, leave to coll in the moulds and pour the cheese mousse on top, then freeze.
Afterwards turn out the cake and cover on both sides with Zéphyr™ white chocolate paint to get a velvety effect.
Place a sheet of Zéphyr™ caramel on the top along with a quenelle of creamy Zéphyr™ caramel.

  • Q.S.
    carrot micro-shoots
  • Q.S.
    carrot cubes
  • Q.S.
    sliced almond
  • Q.S.
    cinnamon powder

Decorate to taste.

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