Spiced Carrot Cake with Passion Fruit Cream, Coconut Cream Cheese Ice Cream, Roasted Pineapple
From luisascatering 10 years agoIngredients
- spiced carrot Cake: shopping list
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) shopping list
- 1 1/4 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 1/4 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 tablespoon ground cardamom shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/2 teaspoon table salt shopping list
- 1 pound medium carrots (6 to 7 carrots), peeled shopping list
- 1 1/2 cups granulated sugar (10 1/2 ounces) shopping list
- 1/2 cup light brown sugar packed shopping list
- 4 large eggs shopping list
- 1 1/2 cups vegetable oil or safflower, or canola oil shopping list
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- passion fruit Cream: shopping list
- 2 tablespoons purchased passion fruit pulp shopping list
- 1/2 cup whipping cream shopping list
- fine sugar, to taste shopping list
- ~ shopping list
- coconut cream Ice Cream: shopping list
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- passion fruit Reduction: shopping list
- ~ shopping list
- caramelized pineapple shopping list
How to make it
- will be back to post later!
- For cake:
- Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
- Whisk together flour, baking powder, baking soda, cinnamon, pepper, cardamom, cloves, and salt in large bowl; set aside.
- In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain.
- Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours. Cut into circles with biscuit cutter (you can save the scraps for a trifle!) Cover and place in fridge until ready to assemble.
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- For Passion Fruit Cream:
- In a chilled bowl combine pulp, whipping cream and sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.
- Slowly whisk in strained passion fruit pulp and juice or purchased passion fruit pulp.
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