Photo: Caitlin BenselThe executive pastry chef ofLa Bodega Bakeryin Washington, D.C., shares a simple but showstopping spring dessert.IngredientsIngredient Checklistcooking spray1 ½ cups shredded carrots (from 2 large carrots)1 cup packed dark-brown sugar1 ripe banana, mashed⅔ cup safflower or canola oil, plus more for pan½ cup golden raisins¼ cup roasted sunflower-seed kernels2 cups all-purpose flour1 ½ teaspoons baking powder1 teaspoon ground cinnamon¾ teaspoon baking soda½ teaspoon Kosher salt1 cup powdered sugar2 tablespoons passion fruit juiceEdible violas, for garnish (optional)DirectionsInstructions ChecklistStep 1Preheat oven to 350°. Lightly spray a 9x5-inch loaf pan with cooking spray, and line with parchment paper.Step 2Beat carrots, brown sugar, mashed banana, oil, raisins and sunflower seeds with a stand mixer fitted with a paddle attachment on medium-low speed until well-combined, about 2 mintues.Step 3Whisk together flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Add to carrot mixture; beat on low speed until just combined, about 30 seconds. Do not overmix.Step 4Transfer batter to prepared pan. Bake until loaf is golden brown and a wooden pick inserted in center comes out clean, 5o to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack, about 1 hour.Step 5Whisk together powdered sugar and 1 tablespoon passion fruit juice in a small bowl. Whisk in remaining 1 tablespoon juice, 1/4 teaspoon at a time, until desired consistency is reached. Pour glaze over cake; garnish with violas.TipsResist the urge to buy pre-shredded carrots. Grating your own will result in thinner pieces, which will cook and soften evenly (no crunch!) and keep the cake moist.
Photo: Caitlin Bensel
The executive pastry chef ofLa Bodega Bakeryin Washington, D.C., shares a simple but showstopping spring dessert.IngredientsIngredient Checklistcooking spray1 ½ cups shredded carrots (from 2 large carrots)1 cup packed dark-brown sugar1 ripe banana, mashed⅔ cup safflower or canola oil, plus more for pan½ cup golden raisins¼ cup roasted sunflower-seed kernels2 cups all-purpose flour1 ½ teaspoons baking powder1 teaspoon ground cinnamon¾ teaspoon baking soda½ teaspoon Kosher salt1 cup powdered sugar2 tablespoons passion fruit juiceEdible violas, for garnish (optional)DirectionsInstructions ChecklistStep 1Preheat oven to 350°. Lightly spray a 9x5-inch loaf pan with cooking spray, and line with parchment paper.Step 2Beat carrots, brown sugar, mashed banana, oil, raisins and sunflower seeds with a stand mixer fitted with a paddle attachment on medium-low speed until well-combined, about 2 mintues.Step 3Whisk together flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Add to carrot mixture; beat on low speed until just combined, about 30 seconds. Do not overmix.Step 4Transfer batter to prepared pan. Bake until loaf is golden brown and a wooden pick inserted in center comes out clean, 5o to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack, about 1 hour.Step 5Whisk together powdered sugar and 1 tablespoon passion fruit juice in a small bowl. Whisk in remaining 1 tablespoon juice, 1/4 teaspoon at a time, until desired consistency is reached. Pour glaze over cake; garnish with violas.TipsResist the urge to buy pre-shredded carrots. Grating your own will result in thinner pieces, which will cook and soften evenly (no crunch!) and keep the cake moist.
The executive pastry chef ofLa Bodega Bakeryin Washington, D.C., shares a simple but showstopping spring dessert.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Tips
Resist the urge to buy pre-shredded carrots. Grating your own will result in thinner pieces, which will cook and soften evenly (no crunch!) and keep the cake moist.
source: people.com
