| Level: | Advanced |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
| Level: | Advanced |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- Butter
- 2 egg yolks
- 1/4 cup granulated sugar
- 1/2 cup oil
- 4 ounces cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon nutmeg
- 5 ounces finely shredded carrot
- 2 egg whites
- 2 teaspoons granulated sugar
- 1-ounce roasted walnut pieces
- 4 egg whites
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1-ounce water
- 1 teaspoon orange blossom water
- 3 ounces cream cheese
- 1/4 cup milk
- 2 ounces sugar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 lemon, zested
- 1/2 orange, zested
- 1 cup shredded coconut
- 1 cup diced strawberries
- 1 cup diced pineapple
Instructions
- For the Carrot Cake: Preheat the oven to 380 degrees F. Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter.
- In a electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder,, allspice, nutmeg and carrots together and add slowly to the first mix. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold onto a wire rack until cooled.
- For the Italian Meringue: Combine the water, sugar, and honey and cook to 248 degrees F. While sugar is heating, whip egg whites to medium peaks. With the mixer running, slowly drizzle in the hot sugar mixture. Whip until the mixture is cool. When mixture is cool, mix in orange blossom water and set aside.
- For the Cream Cheese Sauce: In a blender, mix all ingredients together until smooth. Set aside.
- For the Citrus Syrup: Boil all ingredients together for 1 minute. Strain and cool down before using.
- To Assemble: Preheat the oven to 370 degrees F. Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Remove the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes.
- Place the warm cake in the center of a plate. Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple.
Reviews
I tried another recipe from this site and JPs carrot cake is better. I really love it even without doing the whole thing. I ended up just doing the cake itself and boy that was enough for us.
Beautiful Presentation & Delicious Cake!!
For the 2 other people that posted:
For the 2 other people that posted:
Butter – is used to grease the tart mold.
Sauce = the Citrus syrup.
Need to READ the recipe!!!!!!
It is a cake, BTW! Just with extras!
This is a beautiful dessert and the recipe is written perfectly (even though no one at the Food Channel tried it). The ingredient list is long, however, most of the things on it were already in my fridge and pantry! Very subtle taste and pleasing textures. A winner!
This was not an actual cake. They turned out to be some sort of tart. Now I know better than to use a recipe that does not have a picture. It says to coat it in an orange sauce, but there is no recipe for the sauce.
I can’t really rate this recipe because I’ve never actually tried it. The probelem is – I would love to try this recipe but how much butter do I use? Does anyone know?