Carrot Cake with Citrus Sorbet
Baking and Desserts • European
Description
Recipe by John Smith, head pastry chef at a local restaurant.
Ingredients
- Carrot 5 oz
- Pineapple 5 oz
- Dried Apricots 5 oz
- Vegetable Oil 5 fl oz
- Sugar 10 oz
- Activated Baking Soda 0 oz
- Baking Powder 0 oz
- Salt 0 oz
- Vanilla extract 0 fl oz
- Wheat Flour 5 oz
- Almond 5 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 340°F for 30 minutes.
Step 6
Decorate the finished pie with a scoop of sorbet, fresh raspberries, or chocolate.
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