Spicers Peak carrot cake
Spicers Peak carrot cake

Cake provides cooking challenge

Spicers Peak Carrot Cake

Ingredients

1 orange -zest and juice

4 eggs

1 cup of oil

1½ cups brown sugar

300g self raising flour

2 tsp baking soda

2 tsp cinnamon

½ tsp nutmeg or mixed spice

1 cup walnuts chopped

3 carrots grated

Method

Whisk together juice and zest, eggs, oil and sugar.

Sift flour, spices and baking soda.

Add carrot and nuts and stir through.

Bake at 170 degrees for 20 minutes.

Cream cheese ice-cream

Ingredients for anglaise (ice-cream base)

300 ml milk

150 ml cream

75g sugar

5 egg yolks

1 vanilla pod

Method

Mix together milk and cream and vanilla pod over a water bath (bowl sitting on a pot of simmering water).

Whisk together eggs and sugar until creamy.

Add eggs and sugar to the milk and cream and heat slowly, stirring constantly until it is thick enough to coat a wooden spoon.

Cool over ice bath.

Adding the cream cheese

Ingredients

150g cream cheese

1 lemon zest and juice.

Method

Bring cream cheese to room temperature.

Place cream cheese and lemon in a bowl and whip together.

Add to ice cream base and whisk until smooth.

Place in the freezer, whisking it every 20 minutes until frozen.

Carrot crumb

Method

Cut carrot cake to size desired.

Place unwanted offcuts of the carrot cake on baking paper and put in the oven at 60 degrees until dry.

Amaretto emulsion

Ingredients

200ml light milk

60ml Amaretto

1tsp lecithin (available at all supermarkets).

Method

Add the Amaretto to low-fat milk.

Add lecithin to milk and boil until warm.

With handheld blender, blend until you see bubbles form and set aside.

Carrot puree

Ingredients

30ml butterscotch liquor

60g carrots, juiced

250g carrots

tbsp unsalted butter.

Method

Add carrots, carrot juice, butter and cook very slowly in a pot until soft.

Start blending, adding your butterscotch slowly.

Stop blending when it is completely smooth.

Candy heirloom carrots

Ingredients

6 heirloom carrots

4 tbsp water

1tsp cinnamon

1tsp mixed spice

1tsp ginger powder

4tblsp brown sugar.

Method

Add together in a pot and heat until sugar has dissolved.

Set aside.

Peel carrots and cook in boiling water for three minutes.

Place in the candy liquid.

Cover and store in the fridge.

To assemble

Warm carrot puree and place a strip on the base of the bowl for colour and flavour.

Warm carrot cake and place on top of carrot puree.

Scoop ice cream into a ball and roll it through the carrot cake crumb.

 

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