Perfect Pairing: Carrot Cake & Ruinart Rosé
Next time you are looking for the perfect sweet pairing for Ruinart Rosé, try the carrot cake recipe by Valérie Radou, chef at Maison Ruinart. For Maison Ruinart, she creates a simple and refined cuisine in line with the season and inspired by regional produce. She goes out and meets with local producers and artisans. In close collaboration with Maison Ruinart's Cellar Master, Frédéric Panaiotis, she creates recipes in perfect harmony with the Ruinart cuvées.
Valérie Radou explains: "I chose to prepare a carrot cake to pair with the Ruinart Rosé cuvée. This cuvée is characterized by its spicy notes, which can be paired with seasonal products such as carrots or oranges. In order to create the best possible wine pairing, I consult with Maison Ruinart's oenological team. Through creative dialogue we create dishes which harmoniously pair with the Ruinart cuvées."
Preparation: 30 minutes
Resting time: 1 hour
Baking time: 40 minutes
INGREDIENTS (Serves 8)
- 275g of carrots
- 250g of flour
- 140g of whole cane sugar (rapadura)
- 2 teaspoons of powdered cinnamon
- 2 teaspoons of powdered ginger
- 11g of baking powder
- 200g of butter
- 50g of crushed pecans
- 4 eggs
- 200g of cream cheese (i.e. Philadelphia)
- 2 teaspoons of icing sugar
- 2 tablespoons of orange juice
- 1 orange
The Carrot Cake
Preheat the oven to 160°. Melt the butter. Blanch the eggs and the sugar. Add the grated carrots, the baking powder, the flour, the spices and the crushed nuts. Incorporate the butter. Pour into the cake mold and bake in the oven for about 40 minutes.
Zest the orange and press the juice. Mix the cream cheese, the icing sugar and the orange juice.
Decorate the cake once cooled with orange zest and crushed nuts.