Chef Jill Rose's
Chiboust Carrot Cake with
Crème Brulee Filling and White Chocolate

8 individual or one 10" round cake

Ingredients:

4 whole eggs
3/4 cup corn oil
14 oz (400g) sugar
1/2 tea. salt
9 oz (205g) bread flour
3/4 tea. baking soda
1/4 tea. baking powder
1 lb. grated carrots

Preparation:

Whip the eggs at high speed to a light and frothy consistency, reduce the mixer speed to medium and gradually add the oil. Turn the mixer to low and mix the sugar and salt. Sift dry ingredients and add to the mixture, fold in carrots in a ladle into a greased 10" cake pan or eight 3" individual ramekins. Bake at 375 degrees F until the cakes spring back when pressed lightly in the center, approximately 30 minutes.

Filling for the cake:

Crème Brulee Filling (part 1)

Ingredients:
2 cups heavy cream
6 egg yolks
3 oz sugar
1 vanilla bean, split and seeded

Preparation:
In a heavy bottom saucepan, bring to a boil the heavy cream with 1/2 of the sugar and the vanilla bean. Remove from heat. Whisk the yolks and remaining sugar together until lightened and creamy. Temper the yolk mixture by whisking in 1/2 cup of the hot cream mixture from above. Return all to the saucepan while constantly whisking. Strain through a fine mesh strainer. Ladle into a ceramic baking dish and bake covered in a hot water bath at 300 degrees F until set. Chill 4 hours or overnight.

Cream Cheese Frosting (part 2)

Ingredients:
8 oz cream cheese
6 oz butter (room temperature)
6 oz confectioner's sugar

Preparation:
Combine all three ingredients; beat until smooth.

Simple Syrup

Ingredients:
4 oz sugar
6 oz water
1 oz rum

Preparation:
Bring all to a boil and cool.

To assemble the cake:

Cut the cake into 3 equal layers. Soak the bottom layer with syrup and spread with brulee filling. Top with cake layer and soak with syrup; spread with brulee filling. Place top cake layer. Drizzle with syrup. Top with cream cheese frosting and white chocolate shavings.