Ingredients Jump to Instructions ↓

  1. 2 egg yolks

  2. 1/2 cup oil

  3. 4 ounces cake flour

  4. 1/4 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon baking powder

  7. 1/4 teaspoon ground cinnamon

  8. 1 teaspoon allspice

  9. 1/4 teaspoon nutmeg

  10. 5 ounces finely shredded carrot

  11. 2 egg whites

  12. 2 teaspoons granulated sugar 1-ounce roasted walnut pieces

  13. 4 egg whites

  14. 1/2 cup granulated sugar

  15. 1/4 cup honey 1-ounce water

  16. 1 teaspoon orange blossom water

  17. 3 ounces cream cheese

  18. 1/4 cup milk

  19. 2 ounces sugar

  20. 1/2 cup water

  21. 1/4 cup granulated sugar

  22. 1/2 lemon , zested

  23. 1/2 orange, zested

  24. 1 cup shredded coconut

  25. 1 cup diced strawberries

  26. 1 cup diced pineapple

Instructions Jump to Ingredients ↑

  1. 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. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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