Let’s face it, a dry carrot cake is a catastrophe. We add a touch of glycerol monostearate to fortify this just sweet enough carrot cake with freshness for days.
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. (⅓ 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.
Summary
Recipe Name
Crave It Carrot Cake
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
Comments (2)
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October 24, 2021 8:15 pm
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