105 grams all-purpose flour
½ teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon fine sea salt
52 grams unsalted butter, melted
100 grams light brown sugar
60 grams (1/4 cup) unsweetened apple sauce
1 teaspoon vanilla
100 grams coarsely grated carrots
- Set up your water bath and immersion circulator according to your equipment.
- Heat water bath to 198F and set cook time for 90 minutes.
- Lightly coat a 6-inch round cake pan with non-stick spray. Line bottom of pan with parchment paper and spray with no-stick spray.
- In mixing bowl, whisk flour, pumpkin pie spice, baking soda and salt; set aside.
- In another bowl, whisk melted butter and brown sugar until all lumps are worked out of the sugar.
- Whisk in egg, applesauce and vanilla.
- Stir in carrots and then dry ingredients until well blended.
- Pour batter into prepared pan.
- Insert pan into a 1-gallon Ziploc bag centering pan over bottom of bag.
- Add a magnet, facing out, from side of pan.
- Cover pan with a heat proof plate.
- Seal bag pushing out as much air as possible. Drop sealed cake into water bath attaching magnet to side of container making sure cake pan is submerged to its rim or slightly below water.
- Make slight adjustments, if needed, to be sure cake pan is level.
- Cook cake for 90 minutes. Remove from water bath and open bag to let heat escape.
- Carefully remove cake from bag and remove plate.
- Let cake cool in pan for 10 minutes.
- Run a thin knife around the edge and invert on to cooling rack.
- Remove parchment paper. Cool completely.
- Slice in half horizontally (or into 3 layers) to fill and frost with cream cheese frosting.
- Garnish edge with crunchy candied pecans.
- Category: dessert
- Method: sous vide
Keywords: sous vide, carrot, cake, Easter cream cheese frosting