Chef Angela Tustin of Plate
Adapted by StarChefs
Yield: 8 Servings
For carrot cake:
- 12 1/2 ounces all purpose flour
- 9 ounces sugar
- 9 ounces brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoon baking soda
- 8 ounces butter, 4 ounces cut into very thin slices, the other
4 ounces melted
- 2 1/4 teaspoon salt
- 4 ounces butter, melted
- 1 cup vegetable oil
- 5 eggs
- 2 large carrots, shredded
- 1 Tablespoon butter, for finishing presentation
For pineapple dried cherry chutney:
- 1 cup sugar
- 1/2 cup water
- 1 Golden Pineapple, skinned and diced
- 1 cup dried tart cherries
- 1 ounce dark rum
For coconut ice cream:
- 1 can coco lopez (sweetened coconut cream)
- 1 cup milk
- 1 cup heavy cream
- 1/2 ounce rum
Preheat oven to 350°F. Combine all dry ingredients
in bowl and whisk. Mix butter and oil and slowly whisk into the
flour mixture. It will be very thick. Whisk in eggs one at a time.
Stir in shredded carrots. Pour batter into greased 10" cake
pan and bake until toothpick inserted in cake comes out clean.
Set aside to cool.
Place sugar and water in a heavy bottomed sauce pan. Bring to
a boil over medium heat and cook until syrup becomes a very light
caramel color. Immediately add pineapple and cherries, stirring
to coat. Allow to boil until cherries are plump and pineapple
is golden brown. Add rum and boil 2 minutes longer. Set aside
to cool slightly.
For ice cream:
Plating and Assembling:
Bring milk and cream to a boil. Pour over coconut creme and whisk
together. Stir in rum and cool completely. Freeze according to
ice cream machine instructions.
Heat a large skillet and place 1 tablespoon of butter in
pan. Cut carrot cake into 8 slices, and place 4 slices in skillet.
Toast carrot cake until browned then flip to brown other side. Repeat
with remaining slices. Place on plates and garnish with pineapple
cherry chutney and coconut ice cream.
A late-harvest dessert Chardonnay such as the Wölffer Estate
Late Harvest Chardonnay 2003 from Long Island.