Carrot Cake with Hazelnut Ice Cream
Baking and Desserts • European
Description
The recipe was shared with us by the head pastry chef of a popular American restaurant.
Ingredients
- Bananas 5 oz
- Vegetable Oil 5 fl oz
- Wheat Flour 5 oz
- Carrot 10 oz
- Muscovado Sugar 10 oz
- Cinnamon 0 oz
- Salt 0 oz
- Baking Powder 1½ g
- Hazelnut 5 fl oz
- Oat flakes 10 fl oz
- Agave Syrup 0 fl oz
- Honey 0 oz
- Carob gum 0 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 175°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 340°F.
Step 6
Serve the cake with a scoop of ice cream.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!