Jordan's Carrot Cake Crepe Cake

Do you think this Carrot Cake Crepe Cake would be a best-seller at your school's bake sale? I definitely think it would get folks to stop and take a second look, at least! I came up with a Carrot Cake Crepe Cake in the Portland Farmer's Market video, to serve for the Bake Sale special occasion. You can see the whole process for developing this recipe on the Drawn Hungry YouTube Channel.

Thank you to Justine's Snacks for inspiration in this recipe

Ingredients

1 stick unsalted butter, melted

3-4 medium carrots

3 large eggs

3 large egg yolks

2 1/4 cups whole milk,

3/4 cups water, 

3 tablespoons granulated sugar, 

1 1/2 teaspoons ground cinnamon, 

1/2 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1/4 cup marigold petals (optional)

Filling

1 lb of Mascarpone cheese

1 cup Granulated sugar

1/2 teaspoon table salt

Directions

Shred your carrots. Use a blender or food processor to mix together the eggs, yolks, milk, water, sugar, cinnamon, salt, vanilla, and flour. Pulse until well-mixed. Add in melted butter and pulse until well mixed. Add carrot shreds and blitz once or twice to incorporate into batter.

Use a medium-size saute pan on medium heat with a small amount of additional butter to just coat the bottom of the pan. Once hot, pour in a small amount of batter to cover the bottom of the pan and cook until the batter goes from glossy to matte. Then flip and cook the other side. Remove crepe and set aside

Repeat the crepe making process 19 more times to create your 20 layers. 

Mix mascarpone cheese with 1 cup granulated sugar. 

Assemble the cake with 2-3 tablespoons of mascarpone mixture between each layer. Use remaining mascarpone on the top. Optional: Garnish with marigold petals.