Pan-Fried Carrot Cake: Pineapple, Walnuts, and Cream Cheese Ice Cream

Adapted by StarChefs.com
January 2011
Yield: 8 to 12 Servings

INGREDIENTS:

Cream Cheese Ice Cream
900 grams milk
180 grams non-fat milk solids
300 grams granulated sugar
100 grams glucose
1 teaspoon salt
1.35 kilograms cream cheese
Carrot Cake
8 ounces finely shredded carrots
2 large eggs
3 ounces grapeseed oil
1 teaspoon grated fresh ginger
Zest of 1 orange
7 ounces superfine sugar
4½ ounces cake flour
2 tablespoons cinnamon
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
butter
Carrot Cardamom Purée
32 ounces roughly chopped carrots
16 ounces simple syrup
20 cardamom seeds, crushed
To Assemble and Serve
walnuts
pineapple, diced

METHOD:

For the Cream Cheese Ice Cream:

Heat the milk to lukewarm and add the milk solids, sugar, glucose, and salt. Cook the mixture to 65ºC. Blend in the cream cheese using hand blender. Strain the ice cream base and cool it over an ice bath. Spin the ice cream and freeze it.

For the Carrot Cake:

Preheat the oven to 325ºF. Combine the carrots, eggs, grapeseed oil, grated ginger, and orange zest in a bowl and whisk to combine. Sift the sugar, flour, cinnamon, salt, baking powder, and baking soda into a separate bowl and gently combine until well mixed. Let the batter sit for 10 minutes. Bake the carrot cakes for 25 minutes, rotating the pans halfway. Bake them until they golden and a toothpick comes out clean. Cool the cake in freezer and cut into desired shapes. Heat the butter in non-stick frying pan on medium heat and fry all 4 sides until the cake is golden. Let it cool.

For the Carrot Cardamom Purée:

Cook the carrots in water until they become very tender. Strain and mash the carrots. Heat the simple syrup to a boil with the cardamom and let steep for 1 hour. Strain the syrup. Using a Vitamix, blend the cooked carrots with the cardamom syrup until a smooth purée forms.

To Assemble and Serve:

Spoon some of the Carrot Cardamom Purée onto the plate. Plate the Carrot Cake, and top it with walnuts and pineapple. Scatter some walnut pieces around the plate. Plate a quenelle of the Cream Cheese Ice Cream.