Carrot Halva with Orange Cream Cheese Mousse

Carrot Halva with Orange Cream Cheese Mousse

This humble dessert transforms sad, forgotten carrots into something truly indulgent. Carrot halva has countless versions across the world, from nutty Indian halwa to tahini-based Middle Eastern styles, but here we’re taking a Greek-inspired path with semolina, fragrant cardamom, and a zesty orange cream cheese mousse on top. The result? A fudgy, fragrant halva that feels like carrot cake’s exotic cousin.

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Chill time: 1 hour
Total time: 1 hour 40 minutes
Special equipment: Grater, saucepan, ramekins or serving bowl

Let’s learn how to make it.

This recipe proves that even the saddest carrots can shine. Toasted semolina gives a nutty base, carrots cook down into a rich fudge-like texture, and a hint of cardamom brings warmth. Topped with an orange cream cheese mousse, it’s elegant, fragrant, and a brilliant way to turn food scraps into a restaurant-worthy dessert.

Ingredients

For the halva:

• 250g old carrots (grated, ends trimmed, no need to peel)

• 2 tbsp ghee (or butter)

• 4 cardamom pods

• ¼ cup (40g) semolina flour or polenta 

• ⅓ cup (70g) caster sugar

• ½ tsp ground cinnamon

• 2 tbsp toasted almonds (or walnuts), chopped

For the orange cream cheese mousse:

• 100g cream cheese, softened

• Zest and juice of 1 orange

• Zest of 1 lemon

• 2 tbsp icing sugar

• 2 tbsp cream (or milk)

For garnish:

• Extra toasted almonds

Method

1. Grate the carrots: Trim and grate the carrots. Dry, older carrots work perfectly as they contain less moisture.

2. Toast semolina: In a saucepan, melt the ghee with the cardamom pods. Add the semolina and toast until golden and nutty on a low heat for it will take about 5-7 mins.

3. Cook carrots: Stir in the grated carrots. Cook gently over low heat until softened and most of the moisture has evaporated.

4. Sweeten: Add the sugar and continue to cook until the mixture turns fudgy and begins to pull away from the sides of the pan. This will take around 25 minutes in total. Remove the cardamom pods.

5. Finish halva: Stir through ground cinnamon and toasted almonds. Transfer to a bowl, smooth the surface, and chill for at least 1 hour to set.

6. Make the mousse: In a bowl, whisk together the cream cheese, orange zest and juice, lemon zest, icing sugar, and cream until light and mousse-like.

7. Assemble: Once the halva is set, scoop or quenelle the mousse on top. Garnish with extra toasted almonds. Serve chilled.

Chef’s Tip

Think of this as carrot cake gone global, you can add raisins, pistachios, or even a splash of rosewater to take it in a Middle Eastern direction.

Enjoy

Del x

If you loved this, try my Potato Bread from Leftover Mash Another ingredient that often gets forgotten about and often goes to waste.