Carrot cake
A new version of carrot cake, this was one of the dishes that we did for the upcoming fall issue of art culinaire. The carrot cake is made with local whole wheat flour from Oak grove mills in NJ. Local carrots are used in the cake, carrot-ginger puree and the carrot chips. We also added a walnut praline crumble, raisin-Amaro Averna puree and aerated cream cheese icing (adapted from Ideas in food aerated brie).