Carrot Cake With Coconut Ice Cream & Sweet Pickled Fennel
by Clover Ng
@ 30 Jan 2014
Carrot Cake
250g granulated sugar
170g flour
6g (each) baking powder and ground cinnamon
1.5g all-spice powder
120g whole eggs
193ml canola oil
272g carrot, peeled and grated
68g raisins
57g pecans, chopped
Coconut Ice Cream
148ml milk
100ml coconut purée
25ml heavy cream
100g shredded coconut
40g superfine granulated sugar
20g skim milk powder
15g powdered glucose
9g trimoline inverted sugar
2g ice cream stabiliser
Sweet Pickled Fennel
60ml vinegar
40g sugar
20g gula Melaka
100g fennel, trimmed and shaved
• For the carrot cake: Place the granulated sugar, flour, baking powder, ground cinnamon and all- spice powder into a mixing bowl. Make a well in the centre of the flour mixture and add in the whole eggs. Gradually add in the canola oil in a slow and steady stream and whisk until batter is smooth. Fold in the grated carrots, raisins and chopped pecans. Set aside the batter to rest for about an hour. Pour the batter into a baking pan and bake in a pre-heated oven at 170°C for about 18 minutes. Remove carrot cake from the oven and set a side to cool. Once cooled, cut with a round ring mould into thick discs.
• For the coconut ice cream: Place all the ingredients into a saucepan and simmer the coconut mixture over a medium heat; stirring constantly with a wooden spoon until custard thickens slightly and coats the back of a spoon. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
• For the sweet pickled fennel: Heat the vinegar, sugar and gula Melaka over a medium heat in a saucepan until sugar has dissolved. Pour the vinegar mixture into a glass jar and set aside to cool. Once cool, add in the shaved fennel and cover the glass jar with a lid and marinate overnight.
• Place 3 carrot cake onto each serving dish and top with a scoop of coconut ice cream and garnish with the sweet pickled fennel. Serves 4
