Description
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Ingredients
For the carrot cake.
- 150 gr. orange juice
- 100 gr. water
- 260 gr. grated carrot
- ½ open vanilla pod
- 200 gr. brown sugar
- 200 gr. wheat flour
- 1 c/s yeast
- 1c/s baking soda
- 1 c/c powered cinnamon
- Walnuts
- 100 gr. sunflower oil
Coconut ice-cream.
- 1 tin of coconut milk (400ml)
- 100 gr. grated coconut
- 125 gr. fructose
- 300 gr. soya cream
For the caramelized carrot.
- 1 carrot peeled and widely sliced
- 80 gr. fructose
- 80 gr. water
- ½ open vanilla pod
For the orange cream.
- 125 gr. orange juice
- 25 gr. fructose
- 10 gr. cornstarch
- 1 eating orange
- 50 gr. of desiccated coconut
Preparation
For the carrot cake
- In a bowl mix the grated carrot, juice, water the inside of the vanilla pod and oil.
- In another container add all the dry ingredients mix then stir everything together.
- Grease a rectangular cake container than add the mixture.
- Bake around 45 minutes at 175º. Let it cool then cut into small rectangles.
Coconut ice-cream
- Put the coconut milk, grated coconut and fructose, in a saucepan and bring to the boil. Let
- it cool then add the whipped soya cream.
- Put in the freezer and beat every 30 minutes with the blender.
Orange cream
- Mix all the ingredients together stirring constantly over a low heat until the texture
- appears creamy… Set aside and when it has reached room temperature place in the fridge
For the carrot slices
- Prepare syrup with the water, fructose and vanilla. Slowly bring it to the boil until the
- mixture begins to brown and caramelize then remove from the heat and place the carrots
- in the mixture for a few minutes until covered with the caramel then remove.
Dish assembly
- Place a piece of cake on a plate and with the help of a piping bag spread the orange cream over the top. Then decorate it with the caramelized carrot.
- Place the coconut ice-cream “quenelle” style around the edge of the plate, then decorate with some peeled orange and sprinkle with the dissected coconut.
