Carrot cake with a carrot and ginger puree, cream cheese ice cream, candied hazelnut, and candied carrot ribbons

This is a dessert I’ve been playing with for a while. The flavors are all on point, but I’ve never really been super happy with the plating. I would love any and all constructive criticism/advice on how I can improve the plating. Or if there’s any elements you think I could add that would make it better, I’d love to hear.

Give it some more color! When I do carrot cake plated I make a black raisin coulis. I pipe it in little dots. Also add some micro greens. You plated the dessert along the curve of the plate-but not cleanly enough. Make sure all your lines are perfect and elongate it more. Add another piece of cake if you have to. You could even pipe some “kisses” of whipped cream to add in-between the elements to add more depth. You’re totally on the right track! Keep up the excellent work! Oh, and I like to break the cake up and not do clean cuts. It looks more organic that way and adds texture.

it looks a bit sloppy, but even with the same components it doesnt have to. personally i would try it in a very tight circle in the middle. puree down, it looks pretty tight so you can just tap the bottom of the plate to get it to spread which will keep the lines clean. it looks like you cut the pieces of cake, i would break them by hand and get more natural looking shapes. get that rocher clean, it will always look sloppy otherwise, and use the candied hazelnut as a base for it to sit on and keep it from slipping around. i would cut the carrot ribbons in to narrower baton/matchstick shapes, it will eat better that way too. some little carrot green pluches could be nice, only the tenderest/sweetest bits.

you want height, movement, and negative space. odd numbers help too (ie 3 smaller pc of cake vs 2pc)