search
Loading
|  home | feedback | help          
StarChefs
home
recipe
Farm Fresh Markets Winter 2005

Plate
105 Coulter Ave.
Suburban Square
Ardmore, PA 19003
(610) 643-5900

 

Toasted Carrot Cake with Pineapple Cherry Chutney and Coconut Ice Cream
Chef Angela Tustin of Plate- Philadelphia, PA
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

    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

Method:
For cake:
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.

For pineapple:
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:
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.

Plating and Assembling:
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.

Wine Pairing:
A late-harvest dessert Chardonnay such as the Wölffer Estate Late Harvest Chardonnay 2003 from Long Island.

 



   Published: March 2005
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy