Carrot Cake with Sumac Ganache, Figs, Fennel Pollen

Name: Carrot Cake with Sumac Ganache, Figs, Fennel Pollen
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: One 9x13-inch cake
Ingredients: 2 cups / 330g Vegan white chocolate, chopped; ¾ cup / 166g Oat milk; 3 Tbsp / 25g Sumac powder; ½ cup / 142g Carrots, peeled, and sliced; ½ cup / 130g Carrot juice; 2 tsp / 11g Maple syrup; ½ Tbsp / 8g Orange juice; ¾ tsp / 4g Lemon juice; 1¼ cups / 245 g sugar; 1¼ cups / 245 g Brown sugar; 1 cup / 245 g Carrot puree; ½ cup / 113g Silken tofu, blended; 1 Tbsp / 16g Vanilla extract; 1 cup / 213g Walnut oil; ½ cup / 112g Olive oil; 3 cups / 382g All-purpose flour; 2¼ tsp / 11g Baking soda; 1 tsp / 5g Five spice powder; 5 Medium carrots, grated; 6-10 Figs, sliced into quarters; 1-2 tsp Fennel pollen

This recipe was inspired by a drive along the Avenue of the Giants in northern California several years ago. While walking by a creek, I spotted wild carrot, fennel, and something that looked like sumac all growing together. What grows together goes together.

Recipe byBilly Cole

Prep45 min

Cook30 min

Total1 hr 15 min

MakesOne 9x13-inch cake

DietariesVegan, Contains Nuts

Ingredients

Ingredient quantities shown in U.S. units.

White Chocolate Ganache

2 cups330gVegan white chocolate, chopped
¾ cup166gOat milk
3 Tbsp25gSumac powder

Carrot Puree

½ cup142gCarrots, peeled, and sliced
½ cup130gCarrot juice
2 tsp11gMaple syrup
½ Tbsp8gOrange juice
¾ tsp4gLemon juice

Carrot Cake

1¼ cups245 gsugar
1¼ cups245 gBrown sugar
1 cup245 gCarrot puree
½ cup113gSilken tofu, blended
1 Tbsp16gVanilla extract
1 cup213gWalnut oil
½ cup112gOlive oil
3 cups382gAll-purpose flour
2¼ tsp11gBaking soda
1 tsp5gFive spice powder
55Medium carrots, grated
6-106-10Figs, sliced into quarters
1-2 tsp1-2 tspFennel pollen

Method

White Chocolate Ganache

For ganache, bring oat milk to a boil and pour over chopped white chocolate.
Blend until smooth. Pour into a separate container, cover with plastic wrap, and allow to cool overnight at room temperature.
Once cool, fold in sumac powder.

Carrot Puree

Gently cook carrots in liquids on the stove with a lid until soft, about 15 minutes. Carefully blend until smooth, then cool completely and reserve for carrot cake batter.

Carrot Cake

Preheat oven to 325°F/163°C.
Combine sugars, carrot puree, blended tofu, and vanilla in the bowl of a stand mixer with the paddle attachment for a few minutes until smooth. Add oils and mix until emulsified. Sift dry ingredients and add to the wet ingredients. Fold in grated carrots.
Bake in a greased 9x13” pan for about 30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cake cool completely.
To serve, spread the top of the cake with sumac ganache, top with fresh figs, and dust with fennel pollen.