How to make it

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  • 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.
  • ~
  • 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.

Reviews & Comments 1

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  • misslizzi 6 years ago
    This is beautiful. Don't know if I'll ever make it. But I certainly will admire it. Looking forward to your follow-up on the creams and caramelization!
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