Carrot Cake: 15 Minutes
Walnut Brittle: 20 Minutes
Carrot Rice Cracker: 60 Minutes
Frosting: 15 Minutes
Carrot Cake: 45 Minutes
Walnut Brittle: 45 Minutes
Carrot Rice Cracker: 24 Hours
Frosting: 30 Minutes
Carrot Cake: 20 Pieces
Walnut Brittle: 20 Pieces
Carrot Rice Cracker: 20 Pieces
Frosting: 1 Quart
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.
Meanwhile, combine the GMS, flour, baking soda, baking powder, salt and spices and sieve.
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 cake for 5 minutes, then remove from pan and continue to cool on a wire rack.
Pre-heat oven to 350°F.
Toast the nuts in oven for 8-10 minutes or until golden brown.
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.
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.
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.
Place in food processor and puree until smooth.
Add the cornstarch and mix until combined.
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.
In a stand mixer mix the butter and cream cheese together and whip on medium for 10 minutes.
Add the confectionary sugar and vanilla extract and mix for another 5 minutes until white and creamy.
Use straight away or store in refrigerator.
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