Carrot cake, pineapple

Name: Carrot cake, pineapple
Yield: Serves 8
Ingredients: 40 g pineapple sorbet 1 × 5 g quenelle per serving; 185 g cake flour; pinch salt; 75 g whole eggs – beaten; 3.5 g bicarbonate of soda; 150 ml carrot juice; 4 carrots; 1 pineapple; 205 g castor sugar; 145 ml oil; 170 g cream cheese; 225 g icing sugar; 240 g carrots – grated; 2.5 g ground cinnamon; 115 g unsalted butter; carrot dust – for sprinkling each plate; 1.5 g baking powder; 8 crisps dehydrated pineapple – 1 crisp per serving; 80 ml carrot foam – 10 ml per serving

Preparation info

Serves 8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Everybody loves a good carrot cake. But my best was always the frosting!

Ingredients

Carrot cake

205 g castor sugar
145 ml oil
75

Cake
Vegetarian

Method

Preheat the oven to 175°C. Line a small 16 × 20 cm kidney dish with baking paper. In a mixing bowl, beat the castor sugar and oil on medium speed until it starts to change colour. Add the