Carrot Fritters for Dessert

Ingredients

• Carrot 15 oz
• Wheat Flour 5 oz
• Baking Powder 0 oz
• Activated Baking Soda 0 oz
• Salt a pinch
• Ground Cinnamon to taste
• Ground Nutmeg a pinch
• Grated Ginger Root a pinch
• Walnuts 0 oz
• Raisins 0 oz
• Chicken Egg 1 piece
• Raw cane sugar 0 oz
• Butter 0 oz
• Cream 22% 5 fl oz
• Vanilla salt 0 oz
• Mascarpone Cheese Unagrande 5 oz
• Powdered Sugar 0 oz
• Milk 0 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

In a bowl, mix the flour, baking powder, and baking soda.

Step 3

Chop the nuts finely. If the raisins are dry and hard, soak them in boiling water beforehand.

Step 4

Add salt, a pinch of cinnamon, nutmeg, and ginger to the flour mixture and stir well.

Step 5

Add the raisins and nuts, and mix again.

Step 6

Peel the carrot and grate it using a fine grater.

Step 7

In another bowl, crack the egg, add the brown sugar, half of the vanilla sugar, cream, and mix well.

Step 8

Combine the carrots with the dry ingredients and the egg mixture. Set aside and prepare the sauce.

Step 9

For the sauce, whip the mascarpone together with the powdered sugar. Add the milk, vanilla sugar, a pinch of cinnamon, and whip again.

Step 10

For the pancakes, melt butter in a skillet, scoop the batter with a spoon to form pancakes, and fry until golden brown, about 3–4 minutes on each side.

Step 11

Serve the pancakes with a mascarpone sauce.