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Carrot Panna Cotta is one of my favorite desserts! So creamy and delicious. I’m aware it isn’t a traditional recipe but after years of playing around with my classic panna cotta recipe, I have been playing around with variations and I have to say, that this might be my favorite! The flavors of the carrot come through beautifully, the sweetness and slight sharp aftertaste, am I crazy or do you know what I am talking about? Also, we all know that the cream cheese frosting is not arguably the best part of the cake. Since I wasn’t about to frost a panna cotta, I added it to the mix and it was perfection.

Why You’ll Love Carrot Panna Cotta

If you are a carrot cake fan, trust me on this one! The elements, flavors and textures come through. I am well aware that it isn’t going to be exact but it comes as close as a dessert that isn’t the real deal can! The bourbon butterscotch OMG, it is a vibe all on its own. Completely elevates this recipe and adds complexity because of the brown butter.

Carrot Panna Cotta

How To Prepare Carrot Panna Cotta

🥕 First, add the carrot juice to a bowl and sprinkle the gelatin over it to bloom for 10 minutes.

💛 Secondly, add the cream, vanilla, condensed milk, salt, sugar, nutmeg, ginger, cinnamon sticks and orange zest to a pot. Heat up without boiling.

🧡 Once hot, carefully whisk in the gelatin until fully dissolved. Let it sit to cool for about 20 minutes.

🥣 In a large bowl, add the cream cheese, strain in 1/3 cup of the carrot cream mixture. Whisk until incorporated. Strain in the cream a bit at a time so you don’t get lumps.

🧊 Divide into 8 single serve cups (I used disposable). Let them sit in the fridge for 6 hours to overnight to set.

🔥 Add the brown butter, sugar, cream, agave, cinnamon and salt to a saucepan and mix. Bring to a simmer and let it simmer on low for 12 minutes or so. Make sure no graininess is left. Turn heat off, add bourbon and whisk to burn alcohol off 1-2 minutes.

🍮 Lastly, un-mold the Panna Cotta and top with the butterscotch and toasted pecans.

Substitutions and Variations for Carrot Panna Cotta

  1. If you don’t have a juicer, you can use store bought carrot juice but make sure it isn’t sweetened.
  2. You can use mascarpone instead of cream cheese.
  3. You can use corn syrup instead of agave syrup.
  4. In the butterscotch, you can use regular butter instead of brown butter and any liquor you want in place of bourbon!
  5. You can also use cognac, whiskey, or mezcal instead of bourbon.

Chef Nadia’s Tip

Make sure the cream cheese is room temperature so there is no lumps when you whisk in the liquid.

Carrot Panna Cotta

Chef Nadia’s Tips

  • When whisking in the gelatin, don’t touch the bottom of your pot, so you doing scrape.
  • Slightly tap the top of the container when you want to un-mold and smack it a few times onto the plate and let it do its thing.

Similar Recipes

Common Questions

Can I use store bought carrot juice?

Yes of course! Just make sure it isn’t sweetened.

What can I use instead of cream cheese?

You can use mascarpone instead.

What can I use instead of bourbon?

You can use whiskey, cognac, or mezcal.

How do you store them?

You should store them in the fridge.

How long do these last in the fridge?

These last up to 3 days in the fridge.

Carrot Panna Cotta

By Nadia Aidi
Prep 20 minutes
Setting time 6 hours
Total 6 hours 20 minutes
Servings: 8
Carrot Panna Cotta is one of my favorite desserts! So creamy and delicious. I’m aware it isn’t a traditional recipe but after years of playing around with it, this is the recipe I developed and love and now I’ve added carrot cake flair!

Ingredients 

  • 3 cups heavy cream
  • 1.5 cup carrot juice, fresh squeezed. If store bought make sure it isn't sweetened.
  • 2 envelopes gelatin
  • 3/4 cup condensed milk
  • 1 orange, zest
  • 1 tsp ginger, grated
  • 1.5 sticks cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 8 oz cream cheese
  • 2 tbsp sour cream
  • 2 tsp vanilla bean paste
  • 1/4 cup brown sugar
  • Pinch salt
  • Pecans, to taste

Bourbon Butterscotch

  • 3/4 cup brown sugar
  • 2/3 cup heavy cream
  • 5 tbsp brown butter
  • 3/4 oz bourbon
  • Pinch salt
  • 1/2 tsp cinnamon
  • 2 tbsp agave syrup

Directions 

  • First, add the carrot juice to a bowl & sprinkle the gelatin over it to bloom for 10 minutes.
  • Secondly, add the cream, vanilla, condensed milk, salt, sugar, nutmeg, ginger, cinnamon sticks and orange zest to a pot. Heat up without boiling.
  • Once hot, carefully whisk in the gelatin until fully dissolved. Let it sit to cool for about 20 minutes.
  • In a large bowl add the cream cheese, strain in 1/3 cup of the carrot cream mixture. Whisk until incorporated. Strain in the cream a bit at a time so you don’t get lumps.
  • Divide into 8 single serve cups (I used disposable).
  • Let them sit in the fridge for 6 hours to overnight to set.
  • Add the brown butter, sugar, cream, agave, cinnamon and salt to a saucepan and mix. Bring to a simmer and let it simmer on low for 12 minutes or so. Make sure no graininess is left. Turn heat off, add bourbon and whisk to burn alcohol off 1-2 minutes.
  • Lastly, un-mold the panna cotta and top with the butterscotch and toasted pecans.

Video

YouTube video

Nutrition

Calories: 797kcal, Carbohydrates: 59g, Protein: 9g, Fat: 59g, Saturated Fat: 37g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 182mg, Sodium: 253mg, Potassium: 454mg, Fiber: 1g, Sugar: 54g, Vitamin A: 10800IU, Vitamin C: 15mg, Calcium: 235mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American, Italian

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