Carrot Cake with Hazelnut Ice Cream
Baking and Desserts | European cuisine
⏳ Time
6 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
The recipe was shared with us by the head pastry chef of a popular American restaurant.
Ingredients
- Bananas - 2.8 oz
- Vegetable Oil - 4 fl oz
- Wheat Flour - 5.6 oz
- Carrot - 10.6 oz
- Muscovado Sugar - 8.8 oz
- Cinnamon - 0.1 oz
- Salt - 0.1 oz
- Baking Powder - 1½ g
- Hazelnut - 7 fl oz
- Oat flakes - 8 fl oz
- Agave Syrup - 0 fl oz
- Honey - 0.7 oz
- Carob gum - 0.4 oz
Step by Step guide
Step 1
Combine hazelnut milk, oat milk, agave syrup, honey, and carob gum. Heat the mixture, stirring, until it reaches 176°F. Then pour it into a mold and place it in the freezer. At a temperature of -50°F, it will take 3 to 4 hours to set. Every 30 minutes, stir the mixture; it will be ready when it achieves a texture that is pleasant to eat.
Step 2
Blend the banana in a blender until it reaches a paste-like consistency.
Step 3
Grate the carrot using a fine grater.
Step 4
Beat the vegetable oil with the coconut oil, then mix in the banana and carrot, and afterward add the flour and all the remaining ingredients. Knead everything until smooth.
Step 5
Pour the batter into the mold and bake for about 40 minutes at 338°F.
Step 6
Serve the cake with a scoop of ice cream.
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