1) Turn on your sous vide water bath to 90 degrees Celsius (194 degrees Fahrenheit).

Peel and remove the ends from the carrots. Cut them into smaller pieces, about 5 cm long. If you want, you can remove the core in the middle of the carrots to make your puree a bit sweeter.

Grab your pressure cooker and add the following ingredients:400 grams prepared carrots80 grams salted butter7 grams cinnamon stick0.6 grams green cardamom35 grams raisins40 grams dark rum1 gram nutmeg0.6 grams baking powderPut the lid on your pressure cooker and cook for 20 minutes. After the 20 minutes, release the pressure and remove the lid.

Remove the cinnamon stick and put all the ingredients in a blender or a tall glass/bowl that you can use an immersion blender in. Blend on the highest setting for 3 minutes. Pass the mixture through a fine mesh sieve into a new glass/bowl.

Add 100 grams of dark rum to a sauté pan/pot and let it reduce to 20 grams.

Use an immersion blender to mix 150 grams of the above carrot puree with 200 grams of milk and the 20 grams of reduced rum. In a small bowl, mix 50 grams of sugar, 4 grams of salt, 2 grams of baking powder, 1 gram of vanilla bean, 1 gram of Carrageenan kappa, and 0.8 grams of Carrageenan iota. While you continue to blend, slowly add the dry ingredients into the mixture until everything is well combined.

Divide the mixture in two and vacuum pack them separately.

8) Mix 38 grams of sugar, 1.9 grams of salt, 0.1 grams of Carrageenan kappa, and 0.2 grams of Carrageenan iota together in a bowl.

In a tall glass/bowl, blend 75 grams of milk and 112 grams of cream cheese with an immersion blender. While blending, gradually add the dry ingredients.

Divide the mixture into two portions of approximately 150 grams and 75 grams. One should be twice the amount of the other. Vacuum pack them in separate bags.

Place your ring mold(s) on a silicone mat and line the inside with cake collar.

Cook the first bag of carrot mixture in your water bath at 90 degrees Celsius (194 degrees Fahrenheit) for 9 minutes.

Take it out of the water bath and cut a hole in the corner. Pour it into the ring mold (about 1-1.5 cm high depending on the size of your ring mold). Let it cool for about 10-15 minutes.

Cook the small bag of cream cheese frosting in the water bath for 9 minutes.

Take it out of the water bath and cut a hole in the corner. Now you have to be quick because the cream sets very quickly. Pour the mixture on top of the carrot mixture in the ring mold.

Cook the second bag of carrot mixture in the water bath for 9 minutes.

As before, cut the corner off and pour it into the ring mold. Let it cool for 10-15 minutes.

Cook the large bag of cream cheese frosting in the water bath for 9 minutes.

Remove the cake from the mold and lift it onto a pedestal that is slightly smaller in diameter than the cake itself. Otherwise, the frosting/glaze will settle at the cake's base.

Take your glaze out of the water bath and cut a hole in the corner. Again, you have to be very quick and it's a good idea to start in the middle and work outwards in a spiral.

Let the cake cool for at least 1 hour.

Peel the carrots.

Bring water and sugar to a boil in a pot. Once the sugar has dissolved, place the mixture in a bag along with the carrots. I had a chamber vacuum sealer the day I made this cake, so I used it to vacuum seal the mixture. Cook everything in the water bath at 90 degrees Celsius (194 degrees Fahrenheit) for 30 minutes.

Remove the carrots from the vacuum bag and cut them in half lengthwise.

Carefully cut the cake in half with a sharp knife. Now divide it into 2 or 3 pieces, depending on how many people you are.

Place a piece of candied carrot on each cake or serve them on the side.