Cake
- Preheat oven to 350°F.
- Sift the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the oil and sugar.
- Add the eggs and the vanilla to the wet mixture. Beat vigorously.
- Add the dry ingredients in three batches, alternating with the grated carrots.
- Pour the batter into two bread pans.
- Bake 50 minutes, or until a toothpick in the centre comes out clean.
- Let cool.
Frosting
- Beat the cheese and cream together until smooth.
- Add the honey and vanilla. Set aside.
Sorbet
- Beat the first 4 ingredients until the sugar is completely dissolved.
- Pour the mixture into a large drip pan or dish, ensuring the liquid is no more than 1-cm high.
- Put in the freezer for 1 hour or until the mixture is half frozen.
- Pour into a food processor, add the egg white, and beat until smooth. Do not over mix or the mixture will melt.
- Set aside in the freezer.
Serving
- Cut 2 slices of cake, 1.5 cm thick each.
- Spread a thick layer of cream cheese frosting onto one slice, then top with the other slice.
- Caramelize in a non-stick pan, coated or not in melted butter and a little sugar.
- Place the hot sandwich onto a plate, top with a generous scoop of pineapple salad and a small scoop of sorbet.
Chef’s secret
For this recipe, it is best to work with honey that is very liquefied. To do this, you can put the honey in the microwave for 5 to 10 seconds at power level 8, or put the honey jar in hot water for 10 minutes.