Ingredients
- Carrot Cake
- 4 Eggs
- 210g (1 Cup) Vegetable Oil
- 430g (2 Cups) Sugar
- 5g (2 tsp) Glycerol Monostearate
- 250g (2 Cups) All-Purpose Flour
- 10g (2 tsp) Baking Soda
- 3g (1 tsp) Baking Powder
- 2g (½ tsp) Salt
- 6g (2 tsp) Cinnamon
- 3g (1 tsp) Nutmeg
- 1.5g ( ¼ tsp) Clove
- 1.5g ( ¼ tsp) Ginger
- 130g. ( 1 Cup) Walnuts, Chopped
- 130g. ( 2 Cups) Carrots, Grated
- 140g. ( 1 Cup) Pineapple, Grated
- Walnut Brittle
- 375g (3 Cups) Walnuts, Chopped
- 425g (2 Cups) Sugar
- 113g. ( 8 Tbsp.) Unsalted Butter
- 110g. (â…“ Cup) Corn Syrup
- 2.25g (½ tsp) Baking Soda
- Flaked Sea Salt, to Garnish
- Crispy Carrot Rice Cracker
- 185g (1 Cup) Long Grain Rice
- 140g (1 Cup) Carrots, Peeled and Chopped
- 1900g (8 Cups) Water
- 13.5g (1 Tbsp) Cornstarch
- To Taste Salt
- Cream Cheese Frosting
- 227g (1 Cup), Unsalted Butter, Softened
- 454g (2 Cups) Cream Cheese
- 120g (1 Cup) Confectionary Sugar, Sieved
- 1g (¼ tsp) Vanilla Extract
Equipment
- Carrot Cake
- Offset Spatula
- Baking Sheet
- Walnut Brittle
- Non-stick Baking Mats
- Baking Sheet
- Sugar Thermometer
- Whisk
- Spatula
- Rolling Pin
- Crispy Carrot Rice Cracker
- Non-stick Baking Mats
- Baking Sheet
- Cream Cheese Frosting
- Stand Mixer
Timing
Active Time:
Carrot Cake: 15 Minutes
Walnut Brittle: 20 Minutes
Carrot Rice Cracker: 60 Minutes
Frosting: 15 Minutes
Total Time:
Carrot Cake: 45 Minutes
Walnut Brittle: 45 Minutes
Carrot Rice Cracker: 24 Hours
Frosting: 30 Minutes
Yield
Carrot Cake: 20 Pieces
Walnut Brittle: 20 Pieces
Carrot Rice Cracker: 20 Pieces
Frosting: 1 Quart
Carrot Cake
-
Stand Mixer
Pre-heat oven to 350°F.
In a stand mixer, combine the eggs, Oil and Sugar and whisk for 10 minutes on medium speed or until sugar is dissolved and mixture is white.
-
Dry Ingredients and Spices
Meanwhile, combine the GMS, flour, baking soda, baking powder, salt and spices and sieve.
-
Combine and Bake
Once the eggs have been whisked for 10 minutes gently fold in the dry ingredients.
Fold in the Walnuts, Carrots and Pineapple and spread mixture onto a parchment lined ½ sheet tray.
Bake in the oven for 15-20 minutes or until a toothpick inserted comes out clean.
-
Cool and Serve
Cool cake for 5 minutes, then remove from pan and continue to cool on a wire rack.
Walnut Brittle
-
Toast Walnuts
Pre-heat oven to 350°F.
Toast the nuts in oven for 8-10 minutes or until golden brown.
-
Heat Sugar Mixture
In a heavy bottom medium sized pan, add the Sugar, Butter and Corn Syrup.
Cook until 300°F.
Quickly and carefully add the Baking Soda and Whisk together.
-
Combine Nuts
Fold in the toasted nuts, using a non stick spatula and pour onto the baking tray with a non stick mat.
Using a rolling pin, roll to desired thickness.
Sprinkle with flaked sea salt to taste and cool.
Crispy Carrot Rice Cracker
-
Cook Rice
In a Medium heavy bottom pan combine the rice, carrots and ½ of the water and bring to a boil over high heat.
Reduce heat to low and cook the rice for 1 hour, stirring regularly and adding the additional water to avoid burning, slowly as needed. Rice should be very overcooked and turn into a paste when squeezed.
-
Rice in Food Processor
Place in food processor and puree until smooth.
Add the cornstarch and mix until combined.
-
Dehydrate
Dry overnight or for a quicker method, use a dehydrator.
Break up the pieces into desired size and fry in a fryer at 375°F until crispy.
Remove from fryer and season with salt.
Cream Cheese Frosting
-
Mix Butter and Cream Cheese
In a stand mixer mix the butter and cream cheese together and whip on medium for 10 minutes.
-
Add Confectioners Sugar
Add the confectionary sugar and vanilla extract and mix for another 5 minutes until white and creamy.
Use straight away or store in refrigerator.
Based on 2 Review(s)
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