This Carrot Cake with Orange Curd Ruined All Others for Me

By Whisk Takers

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🍊 Orange Curd Ingredients: * Eggs — 2 pcs * Egg yolks — 2 pcs * Sugar — 1/2 cup + 1 tbsp (120 g) * Orange zest — from 1 orange * Orange juice — 1/3 cup (100 ml) * Butter — 60 g (cold, cubed) * Cornstarch — 10 g (1 level tbsp) Important: Cornstarch stabilizes the curd, making it perfect for filling cakes and getting clean slices. Instructions: 1. In a saucepan, whisk together the eggs, egg yolks, sugar, zest, orange juice, and cornstarch. 2. Place over minimal heat. 3. Stir continuously for 3–6 minutes until the mixture thickens (reaching 82–84°C). 4. Remove from the heat and add the cold, cubed butter. Stir until melted. 5. *(Optional)* Blend with an immersion blender for an extra-smooth texture. 6. Cover with plastic wrap directly touching the surface of the curd (in contact) and chill in the fridge for 1–2 hours. *The finished curd should be thick and glossy, similar to pastry cream.* --- 🥕 Carrot Cake Layers Ingredients: * Carrots — 10 oz (300 g), about 3–4 medium carro