Carrot Cake with Citrus Sorbet
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
Recipe by John Smith, head pastry chef at a local restaurant.
Ingredients
- Carrot - 7.1 oz
- Pineapple - 6.3 oz
- Dried Apricots - 4.6 oz
- Vegetable Oil - 4 fl oz
- Sugar - 8.8 oz
- Activated Baking Soda - 0.1 oz
- Baking Powder - 0.1 oz
- Salt - 0.1 oz
- Vanilla extract - 0 fl oz
- Wheat Flour - 7.1 oz
- Almond - 2.8 oz
Step by Step guide
Step 1
Grate the carrot using a fine grater.
Step 2
Cut the pineapple and dried apricots into small cubes.
Step 3
Combine all the ingredients in one bowl. Also add the remaining ingredients (butter, sugar, baking soda, salt, baking powder, vanilla extract, and two types of flour). Mix until you achieve a smooth and uniform consistency.
Step 4
Place the mixture into a pre-greased baking pan.
Step 5
Place in a preheated oven at 338°F for 30 minutes.
Step 6
Decorate the finished pie with a scoop of sorbet, fresh raspberries, or chocolate.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.