In my second try at a Momofuku Milk Bar Cake recipe, I made the Milk Bar Carrot Cake. I’m not usually big fan of carrot cakes, but this one involves some really interesting flavor combinations. Who has ever thought of making frosting out of Graham crackers? and what is a liquid cheesecake? all these questions were answered with my completion of this recipe. Like the previous Momofuku Chocolate chip cake with passion fruit curd, there are many ingredients to this cake, and each ingredient is made from scratch, so it does take sometime to make each component and then assemble the cake. But also like all Momofuku cakes, this one can be made ahead of time and frozen for at least 2 weeks, and refrigerated for up to 5 days.

Liquid cheesecake is basically a cheesecake based filling that is elastic and spreadable. It takes about 20 minutes to bake max, and the end result is a gooey, custard-y compound that’s hard not to munch on once it’s done.

To make the liquid cheese cake, room temperature cream cheese is put in a stand mixer fitted with the paddle attachment and mixed at low speed for 2 minutes.

Sugar is added to the mixer and is beaten until completely incorporated.

Corn starch, salt, milk and 1 egg are whisked together in a small bowl until thoroughly mixed.

The egg slurry is streamed in to the mixer on medium-low speed for 3 to 4 minutes until smooth.

The mixture is poured into a glass baking pan and baked at 300 degrees for 15 minutes.

After 15 minutes, shake the pan to see if the cheese cake is set around the edges, and jiggly towards the center. If it’s jiggly all over, it should be cooked for 5 minutes extra. I found 20 minutes to be perfect in my oven for my liquid cheese cake.

The cheesecake should be cooled completely and set aside until ready to be used. Stored in an airtight container, the cheesecake can be kept in the fridge for up to 1 week.

The milk crumbs are a specialty with Milk Bar desserts. The chefs put these crunchy little bits of milk essence in cookies, cakes, icecreams to lend a very different texture in desserts. To make the Milk crumbs you will need dried milk powder, which is a milk based powdery mix that probably every fallout shelter or bunker would stock so people will have access to milk that won’t require refrigeration. It’s also found in poorer countries where fresh milk is not readily available.

Nowadays, it may hard to find Milk powder in your local US stores, since fresh milk is cheap and everywhere, but you can find them in Hispanic or Walmart stores. The one I found is called Nido from Nestle, but there are many other brands out there.

The milk powder is tossed with flour cornstarch, sugar and salt in a bowl, then melted butter is stirred in.

The mixture should come together and form small clusters.

The clusters are spread on a baking sheet on silpat or parchment paper, and baked at 250 degrees in the oven for 20 minutes.

The crumbs are cooled completely, and placed in a medium bowl. Some more milk powder is tossed in the bowl.

Melted white milk chocolate is poured over the crumbs until the clusters are coated.

Theses crumbs should be tossed every 5 minutes or so until they harden and are not longer sticky.

To make the carrot cake, butter, brown sugar, and white sugar are creamed together in the bowl of a stand mixer with the paddle attachment.

Eggs are added to the bowl and mixed on medium high for a few minutes, be sure to remember to scrape it down the sides of the bowl from time to time.

On low speed, oil is streamed in slowly, and paddled on medium high for a few minutes until the mixture doubled in size, white and homogenous.

Next, flour, baking powder, baking soda, cinnamon and salt is added into the bowl and paddled on very low speed until the batter comes together, which takes less than 1 minute.

Give the bowl a good scrape with a spatula and make sure all the dry ingredients are mixed together.

Shredded carrots are dumped into the bowl and folded into the batter.

Line a quarter sheet pan with silpat or parchment paper and spread the cake batter in an even layer in the pan.

The cake is baked in a 350 degree oven for 25 to 30 minutes, until firm and the center set. Remove from oven and cool completely.

By this time you might be a little worn out from baking on all these components. Good thing is if you want to take a break, you can refrigerate or freeze the components so far until you are ready to proceed further.

There is one more thing you need to assemble the cake, and that is the graham cracker frosting. To make this frosting, you’ll need 1/2 of the recipe for Graham cracker crust.

To make the graham crust, finely ground graham crackers, milk powder, sugar and kosher salt are whisked together until evenly distributed.

Melted butter and heavy cream are poured into the dried ingredients and mixed until the mixture starts to hold together. The graham crust is transferred to a blender.

Milk and salt are added to the blender and the mixture is pureed until smooth, and set aside until it’s ready to be used.

Butter, sugar, cinnamon and salt are combined in the bowl of a stand mixer with the paddle attachment and creamed together.

Contents of the blender is added to the bowl and paddled together.

The frosting should be pale tan and uniform.

To assemble the cake, the sheet cake needs to be cut into rings first, and I used a 6 inch spring form cake pan without the bottom to do this. I made one stamp in the center since my cake did not rise evenly, and is the most even in the center, and I was going to patch together the other layers using half or smaller scraps. You will have left overs for a 6 inch cake, but you can use them for the Carrot Cake Truffles.

The broken pieces of cake are put into the ring with an acetate collar to form the first layer, and milk is brushed over the first layer.

Half of the liquid cheesecake is evenly spread on the first layer. I found it was easier to do this with a small short spoon.

One third of the milk crumbs are sprinkled evenly over the liquid cheesecake.

Then one third of the graham cracker frosting is spread over the cheesecake. I’ve found, in the case for both this recipe and the Chocolate chip cake with passion fruit curd recipe that the graham cracker frosting is barely enough to fill my cake, so try to gauge as evenly as possible what 1/3 of the graham cracker frosting is, or just make extra in case you run out by the last layer.

The whole process is repeated again with the next two layers of cake.

The cake needs to be frozen in the fridge for a minimum of 12 hours for everything to set, so that when you release the cake ring and the acetate, your cake won’t wobble like the tower of Pisa.

I took out my cake the morning of the day that I was going to serve it, took off the cake ring and the acetate, and covered my cake in plastic wrap and let it soften in the fridge. This cake was a lot of effort and took a lot of steps, but with good organization and proper planning, anyone can make it.