Carrot Cake Mousse

Combining the warm spiced flavors of carrot cake with a luxurious saffron-infused mousse. Perfect for individual servings or elegant presentations.

For the Carrot Cake Layer:

• 1 cup finely grated carrots

• 1⁄2 cup all- almond flour

• 1⁄4 cup almond flour

•1⁄4 cup sugar

•1⁄2 tsp baking powder

•1⁄4 tsp baking soda

•1⁄2 tsp cinnamon powder

•1⁄4 tsp cardamom powder

•Pinch of salt

•2 tbsp oil (or melted butter)

•2 tbsp milk (as needed)

For the Saffron Mousse:

• 1⁄2 cup Debic Stand & Overrun Whipping Cream (whipped to soft peaks)

• 1⁄2 cup Rainbow Condensed milk

• 1⁄2 cup Rainbow Evaporated milk

• 1 tsp saffron threads (soaked in 2 tbsp warm milk for 10 minutes)

• 1 tsp vanilla extract

•1 tsp gelatin or agar-agar (dissolved in 2 tbsp warm water)

1. Prepare the Carrot Cake Layer

Preheat oven to 180°C (350°F) and line a small baking dish or muffin tin with parchment paper.
In a bowl, whisk together flour, almond flour, sugar, baking powder, baking soda, cinnamon, cardamom, and salt.
Add grated carrots, oil, and milk, mixing until just combined.
Pour batter into the baking dish and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely, then crumble it into fine pieces for layering.

2. Saffron Mousse

Dissolve gelatin or agar-agar in warm water and let it bloom for 5 minutes. Heat gently until fully dissolved.
In a mixing bowl, combine condensed milk, evaporated milk, and saffron-infused milk. Stir until smooth.
Fold in whipped cream gently to retain its airy texture.
Add the dissolved gelatin or agar-agar to the mixture and stir well.

3. Assembly

In serving glasses or bowls, layer crumbled carrot cake at the bottom. Press lightly to compact.
Pour the saffron mousse over the cake layer. Smooth the surface with a spatula.
Refrigerate for 3–4 hours, or until the mousse sets.

•Edible gold flakes or pistachios (for a luxurious touch)

•Grated carrots (lightly sautéed in ghee and sugar, optional)

•Mint leaves (for a pop of green)

4. Garnish and Serve

Top with lightly sautéed grated carrots, edible gold flakes, crushed pistachios, and a small mint leaf for a vibrant finish.
Serve chilled. This dessert combines the earthy sweetness of carrots, the richness of saffron, and the creamy texture of the mousse.