Carrot cake with ginger panna cotta

Total time: 4hr 15m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 409 Kcal, 5g Protein, 31g Carbohydrates, 29g Fat


  • Panna cotta
  • 1.5 dl full cream
  • 1 dl single cream
  • 1.5 tbsp sugar
  • 1 cm ginger
  • 1 leaf gelatine
  • Carrot cake
  • 1 eggs
  • 60 g sugar
  • 45 g white flour
  • 0.5 tsp vanilla sugar
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 1 pinch salt
  • 0.5 tsp ground cardamom
  • 80 g carrots
  • 30 g sunflower oil
  • Utensils
  • 4 ramekins (each holding approx. 150 ml), rinsed with cold water. One loaf tin (approx. 25 cm), fully lined with baking paper

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  • Panna cotta

    Pour the cream and sugar into a pan, grate in the ginger, bring the liquid to the boil. Turn down the heat and reduce to approx. 200 ml. Remove the pan from the heat. Soften the gelatine.
  • Rinse the ramekins in cold water. Drain the gelatine, stir into the hot liquid.
  • Pour the liquid through a sieve into a measuring jug.
  • Transfer the liquid to the prepared ramekins, allow to cool. Cover and leave to set in the fridge for approx. 3 hrs.
  • Carrot cake

    Place the sugar and egg in a bowl, mix using the whisk on a hand mixer until the mixture becomes lighter in colour.
  • Mix the white flour with all the other ingredients up to and including the salt, sieve into the egg mixture.
  • Carefully fold the oil and carrots into the mixture using a rubber spatula. Bake for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool completely on a rack. Serve the carrot cake with the panna cotta.

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Products used in this recipe

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