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carrot cake with nuts on side, brick back ground

Carrot Cake with Oyster Caramel Filling

By Celeste Cabrera, pastry chef, Cypress Hall
I love the salty-sweet flavor of the oyster caramel sauce. I added a bit of orange zest to balance it out and tie the whole cake together. 
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Course Dessert
Servings 8

Ingredients
  

Oyster Sauce

  • 8–10 oysters, closed in the shell
  • 1 teaspoon salt
  • 2 tablespoons soy sauce or more if needed

Caramel Sauce

  • ¾ cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 3 tablespoons butter
  • Zest of 1 orange

Instructions
 

  • Preheat oven to 350°.
  • Shuck the oysters, reserving the liquor.. Pulse oysters in a food processor until finely chopped. Add the oysters and liquor to a small saucepan. Bring to a boil, then reduce heat and simmer, covered, for 8 to 10 minutes.
  • Remove from heat and add salt, allow to cool. Strain the oyster mix through a fine mesh sieve into a measuring cup. Add 2 tablespoons of soy sauce to every half cup of liquid. Return the liquid to the saucepan and bring to a boil again. Bring the heat back down to a simmer for 10 minutes, and allow to cool.
  • Add the granulated sugar and water to a saucepan cook on medium heat until caramel reaches a golden-brown color. Remove from heat and whisk in heavy cream. Whisk in butter and orange zest. Add oyster and allow to cool

Notes

Photo by Doug Young
This recipe was originally published in the Spring 2024 issue.