Spicers Peak Carrot Cake
1 orange -zest and juice
1 cup of oil
1½ cups brown sugar
300g self raising flour
2 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg or mixed spice
1 cup walnuts chopped
3 carrots grated
Whisk together juice and zest, eggs, oil and sugar.
Sift flour, spices and baking soda.
Add carrot and nuts and stir through.
Bake at 170 degrees for 20 minutes.
Cream cheese ice-cream
Ingredients for anglaise (ice-cream base)
300 ml milk
150 ml cream
5 egg yolks
1 vanilla pod
Mix together milk and cream and vanilla pod over a water bath (bowl sitting on a pot of simmering water).
Whisk together eggs and sugar until creamy.
Add eggs and sugar to the milk and cream and heat slowly, stirring constantly until it is thick enough to coat a wooden spoon.
Cool over ice bath.
Adding the cream cheese
150g cream cheese
1 lemon zest and juice.
Bring cream cheese to room temperature.
Place cream cheese and lemon in a bowl and whip together.
Add to ice cream base and whisk until smooth.
Place in the freezer, whisking it every 20 minutes until frozen.
Cut carrot cake to size desired.
Place unwanted offcuts of the carrot cake on baking paper and put in the oven at 60 degrees until dry.
200ml light milk
1tsp lecithin (available at all supermarkets).
Add the Amaretto to low-fat milk.
Add lecithin to milk and boil until warm.
With handheld blender, blend until you see bubbles form and set aside.
30ml butterscotch liquor
60g carrots, juiced
tbsp unsalted butter.
Add carrots, carrot juice, butter and cook very slowly in a pot until soft.
Start blending, adding your butterscotch slowly.
Stop blending when it is completely smooth.
Candy heirloom carrots
6 heirloom carrots
4 tbsp water
1tsp mixed spice
1tsp ginger powder
4tblsp brown sugar.
Add together in a pot and heat until sugar has dissolved.
Peel carrots and cook in boiling water for three minutes.
Place in the candy liquid.
Cover and store in the fridge.
Warm carrot puree and place a strip on the base of the bowl for colour and flavour.
Warm carrot cake and place on top of carrot puree.
Scoop ice cream into a ball and roll it through the carrot cake crumb.
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