I was inspired when I came across some baby heirloom carrots this spring. Of course carrot cake came to mind, but I didn't want to do just any ordinary carrot cake.
I wanted to do something that highlighted the amazing colors of the carrots so I ended up taking a
more avant garde approach to the plating of this dessert. I baked a thin layer of cake and did a 3/4" dice. I tossed the cake with 3/4" dice poached pear and candied walnuts. This mixture sits atop a smear of whipped and lightly sweetened cream cheese. To finish it off is a quenelle of cream cheese ice cream and a drizzle of caramel.
Hmmm...my sweet tooth is acting up - wonder why.