Carrot Cake Crepe Cake
Ingredients
For Crepes:
- 1 stick unsalted butter, melted
- 3-4 medium carrots
- 3 large eggs
- 3 large egg yolks
- 2¼ cups whole milk
- ¾ cups water
- 3 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2⅔ cups all-purpose flour
- ¼ cup marigold petals (optional)
For Filling:
- 1 lb of mascarpone cheese
- 1 cup granulated sugar
- ½ teaspoon table salt
Instructions
- Shred carrots. Use a blender or food processor to mix together the eggs, yolks, milk, water, sugar, cinnamon, salt, vanilla, and flour. Pulse until well-mixed. Add in melted butter and pulse until well mixed. Add carrot shreds and blitz once or twice to incorporate into batter.
- Use a medium-size saute pan on medium heat with just enough butter to coat the pan. Once hot, pour in a small amount of batter to cover the bottom of the pan and cook until the batter goes from glossy to matte. Flip and cook the other side. Remove crepe and set aside.
- Repeat the crepe making process 19 more times to create 20 layers.
- Mix mascarpone cheese with granulated sugar and salt.
- Assemble the cake with 2-3 tablespoons of mascarpone mixture between each layer. Use remaining mascarpone on top. Optional: Garnish with marigold petals.
Recipe by Jordan Mishra Johnson
Jordan Mishra Johnson is a chef, illustrator, and designer. Her board game, Drawn Hungry, allows players to unleash their culinary creativity and sense of humor as they concoct imaginative and mouthwatering meals inspired by beautifully illustrated ingredient and dish cards.