Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch).
In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture. Add in the carrot and spices. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes.
When ready, unmold on to wire screen until cold.
Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached. While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water. Keep mixing at second speed until ready to use.
In a blender, mix all ingredients together until smooth. Keep refrigerated.
Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange
Boil all ingredients together for 1 minute. Strain and cool down before using.
Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish
Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Pull out the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple. Enjoy!
Recipe courtesy of Jean-Philippe Maury, Executive Pastry Chef, Bellagio Hotel, Las Vegas