Carrot cake, carrot purée,carrot crisp, candied baby carrot, whipped leagrams nanny’s goats curd, walnut granola crumb

Sean  Noonan

Sean Noonan

4th June 2020
Sean  Noonan

Carrot cake, carrot purée,carrot crisp, candied baby carrot, whipped leagrams nanny’s goats curd, walnut granola crumb

240 min

Carrot Cake

Ingredients

Carrot Cake

  • 325ml of vegetable oil
  • 300g of plain flour
  • 1 tsp salt
  • 10g of ground cinnamon
  • 4 eggs
  • 110g of walnuts
  • 375g of carrots, grated

Walnut Granola:

  • 300g oats
  • 100g walnuts
  • 100g honey
  • ½ tsp ground cinnamon

Carrot Textures

  • Stock syrup
  • Carrots
  • Honey

Whipped Goats Curd

  • Goats Curd
  • Sugar
  • Orange zest
  • Double cream

Method

Carrot Cake

Preheat the oven to 200°C/gas mark 6
-To make the cake element, the sugar and oil is creamed together and then add the egg one at a time.
- Mix the salt cinnamon and flour and fold into the sugar mix, once incorporated add grated carrot and toasted walnuts.
- Bake the cake in a gastro tray at 160c for 30 minutes.
-Then allow to cool and slice in to thin strips about two fingers in size ready for serving.

Carrot Textures

-Make up a stock syrup finley slice carrot on mandolin and drip in and allow to dry in dehydrator for 1 hour
-With remaining syrup prep and poach the baby carrots in it allowing them to sit in syrup once cooked to take on the candied flavour.
-Chop carrots and put in thermomix and cook on varoma for 10 minutes at speed 2 once carrot cooked add honey and blended at speed 10 for 2 minutes and then add xantham gum and blend for another minute.

Whipped Goats Curd

-Cream together goats curd, sugar and orange zest then adjust the consistency with double cream.

Walnut Granola

-Combine oats, chopped walnuts, raisin, honey and cinnamon together and bake at 160 for 10 minutes.

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