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Flourless Carrot Cake

Notes: 

Pressure cooker, 8 liter
Fine mesh sieve
Immersion blender
PolyScience immersion circulator
Petty knife
Offset spatula
Acetate paper
Ring mold, 3.5" diameter
Silicone baking mat

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Ingredients: 

800 g Carrot, large
80 g Butter, salted
275 g Milk
112 g Cream cheese
138 g Sugar
5.8 g Salt, kosher
2.6 g Baking soda
140 g Dark rum
35 g Raisins
1 g Vanilla bean seed
7 g Cinnamon, stick whole
0.6 g Green cardamom
1 g Mace, powder
1 g Carrageenan, Iota
1.1 g Carrageenan, Kappa
50 g Water
4 each Carrot


 

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