Carrot Dessert - Recipe by Chef Laurent Renoult, L’Envol Cavaillon

Carrot Dessert - Recipe by Chef Laurent Renoult, L’Envol Cavaillon

Chef Laurent Renoult from Restaurant L’Envol in Cavaillon shares a creative carrot-based dessert, combining sweetness, elegance and seasonal flavours.

Sommaire

Dessert around the Carrot

Recipe by Laurent Renoult, head chef at Restaurant L’Envol in Cavaillon. A gourmet trio that celebrates the carrot: spice-candied carrots, a soft and moist carrot cake, and a silky carrot & orange reduction. Simple, fragrant, and refreshingly light.

Serves: 4 people  |  Difficulty: easy  |  Note: allow 1 night in the fridge for the candied carrots

Carrot dessert by Chef Laurent Renoult - Restaurant L’Envol in Cavaillon

Ingredients for 4 people

Candied carrots

  • 100 g sugar
  • 200 g water
  • 1/4 vanilla pod
  • 1 star anise
  • 1 carrot

Carrot cake

  • 250 g finely grated carrots
  • 50 g flour
  • 1 packet baking powder
  • 2 eggs
  • 60 g ground hazelnuts
  • 70 g ground almonds
  • 70 g caster sugar
  • 30 g brown sugar
  • 25 ml oil
  • 1 pinch of salt
  • 1 pinch of ground cinnamon

Carrot reduction

  • 100 g carrot juice
  • 100 g orange juice

Step-by-step preparation

Candied carrots

  1. Slice. Peel the carrot, then slice it thinly using a mandoline.
  2. Candy. Bring the water and sugar to a boil. Add the star anise, vanilla, and carrots. Simmer gently for 1 to 2 minutes.
  3. Rest. Chill and let rest for 1 night in the refrigerator.

Carrot cake

  1. Preheat. Oven to 180 °C. Butter a round or loaf cake tin and sprinkle the bottom with brown sugar.
  2. Whisk. Whisk the eggs with the caster sugar.
  3. Combine dry ingredients. Add the flour, baking powder, ground hazelnuts, ground almonds, and salt. Mix well.
  4. Season. Stir in the oil, cinnamon, then the grated carrots.
  5. Bake. Pour into the tin and bake for 40 minutes (check doneness with a skewer).
  6. Cool. Let cool in the tin, then turn out onto a serving plate.

Carrot reduction

  1. Reduce. Pour the carrot juice and orange juice into a saucepan and reduce over low heat until it reaches a syrupy consistency.

Chef’s Tip

Add some citrus sorbets (orange, lemon, grapefruit) for a refreshing touch that contrasts beautifully with the softness of the cake and the tenderness of the candied carrots.

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