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
Sean Noonan
Carrot Cake
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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