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Ingredients
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Cake
Avocado Mousse (Filling/Topping)
Ginger-Orange Caramel
Assembly & Finish
Method
Cake
- 1
- 2
Dry ingredients
In a medium bowl whisk together 2.25 cups flour, 1 cup granulated sugar, 0.75 cup light brown sugar, 1 tsp baking powder, 1 tsp baking soda, 0.75 tsp salt, 2 tsp cinnamon, 0.5 tsp ginger, and 0.25 tsp nutmeg until evenly combined.
- 3
Wet ingredients
In a large bowl whisk or use an electric mixer to combine 3 large eggs until blended. Add 0.75 cup neutral oil, 0.5 cup buttermilk, 1 tsp vanilla extract, and 1 tbsp orange zest; whisk until smooth.
- 4
Combine
Fold the dry mixture into the wet mixture in two additions, stirring gently until just combined. Fold in 3 cups grated carrots and 0.5 cup chopped walnuts (if using). Do not overmix.
- 5
Bake
Divide batter evenly between prepared pans and smooth tops. Bake in preheated oven 25–30 minutes for 8-inch rounds (or 35–40 minutes for 9x13) until a toothpick inserted in center comes out with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.
- 6
Cool
Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto cooling racks. Cool completely (at least 1 hour) before filling to prevent melting the mousse.
Avocado Mousse (Filling/Topping)
- 7
Prepare avocados
Halve, pit, and scoop flesh from 2 ripe avocados into a food processor or blender. Ripe avocados should yield easily and mash smoothly.
- 8
Blend
Add 4 oz softened cream cheese, 0.5 cup powdered sugar, 0.5 cup heavy cream, 1 tbsp fresh orange juice, 0.5 tsp vanilla, and 1/8 tsp salt to the processor. Blend until completely smooth and airy, about 45–60 seconds. Taste and adjust sweetness or orange brightness if needed (add up to 1 tbsp more orange juice or 1–2 tbsp powdered sugar).
- 9
Chill
Transfer mousse to a bowl, cover, and refrigerate at least 30 minutes to firm slightly. The mousse should be pipeable but stable.
Ginger-Orange Caramel
- 10
Cook sugar
In a heavy-bottomed small saucepan, add 0.5 cup granulated sugar over medium heat. Without stirring, let sugar begin to melt at edges; gently swirl pan occasionally to encourage even melting. Watch closely to prevent burning.
- 11
Caramelize
Once sugar is fully melted and amber in color (careful — it will go from amber to burnt fast), remove pan from heat and immediately add 2 tbsp unsalted butter, stirring with a heatproof spatula until melted.
- 12
Finish sauce
Carefully pour in 0.25 cup heavy cream and 2 tbsp fresh orange juice (mixture will bubble vigorously), then stir in 1 tsp grated fresh ginger and 1/8 tsp salt. Return to low heat for 30 seconds to incorporate, then remove and let cool to warm (not cold) before drizzling. If sauce thickens too much while cooling, rewarm gently and whisk to loosen.
Assembly & Finish
- 13
Level and layer
If cake tops domed, level them with a serrated knife. Place first cake layer on serving plate. Using an offset spatula or piping bag, spread or pipe about two-thirds of the chilled avocado mousse evenly over the first layer (reserve some for the top).
- 14
Top layer
Place second cake layer on top, pressing gently to adhere. Use remaining mousse to cover the top and, if desired, a thin layer around the sides for a light crumb coat.
- 15
Add caramel & garnish
Spoon or drizzle cooled warm ginger-orange caramel over the top of the cake, allowing some to run down the sides. Arrange 1 cup orange segments (supremes) decoratively on top and sprinkle 0.25 cup toasted walnut pieces around. Dust lightly with 1 tbsp powdered sugar if desired.
- 16
Chill then serve
Refrigerate the assembled cake at least 1 hour to set the mousse and caramel slightly. Remove from fridge 15–20 minutes before serving to allow mousse to soften for best texture. Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices.