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Ruinart Rosé x Carrot cake and orange pecan frosting

The carrot cake recipe by Valérie Radou, chef at Maison Ruinart, to be made at home


Ingredients Serves 8

275g of carrots
250g of flour
140g of whole cane sugar (rapadura)
2 teaspoons of powdered cinnamon
2 teaspoons of powdered ginger
11g of baking powder
200g of butter
50g of crushed pecans
4 eggs
200g of cream cheese (i.e Philadelphia)
2 teaspoons of icing sugar
2 tablespoons of orange juice
1 orange


Valérie Radou explains:
"I chose to prepare a carrot cake to pair with the Ruinart Rosé cuvée. This cuvée is characterized by its spicy notes, which can be paired with seasonal products such as carrots or oranges.
In order to create the best possible wine pairing, I consult with Maison Ruinart's oenological team. Through creative dialogue we create dishes which harmoniously pair with the Ruinart cuvées."

Maison Ruinart's chef in residence Valérie Radou

Valérie Radou, has years of experience behind her belt, she worked with some of the greatest chefs. She completed her apprenticeship in Saulieu at the gourmet restaurant "La Côte d´Or" under the helm of chef Bernard Loiseau and at Chabichou, a 2-Michelin star restaurant in Courchevel under the watchful eye of chef Michel Rochedy. Wanting to be closer to her guests, Valerie decided to start a home catering business.

For Maison Ruinart, she creates a simple and refined cuisine in line with the season and inspired by regional produce. She goes out and meets with local producers and artisans. In close collaboration with Maison Ruinart's Cellar Master, Frédéric Panaiotis, she creates recipes in perfect harmony with the Ruinart cuvées. Discover her recipes, to be prepared at home, or to taste every weekend from March 2021 at Maison Ruinart, 4 rue des Crayères, Reims.

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Chef Valérie Radou's tip

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