Chistian Begin's Grilled-cheese-style carrot cake
Grilled-cheese-style carrot cake

Preparation time 50 minutes

Total time: 2 hours 45 minutes

Ingredients

Cake

  1. 625 ml 2 . 1/2 cups all-purpose flour
  2. 10 ml 2 tsp. baking powder
  3. 5 ml 1 tsp. baking soda
  4. 10 ml 2 tsp. cinnamon
  5. 2.5 ml 1/2 tsp. salt
  6. 250 ml 1 cup vegetable oil
  7. 500 ml 2 cups sugar
  8. 4 eggs
  9. 5 ml 1 tsp. vanilla extract
  10. 750 ml 3 cups carrots, grated

Frosting

  1. 250 g 1 package fresh goat cheese or industrial cream cheese
  2. 30 ml 2 tbsp. 35% M.F. whipping cream
  3. 30 ml 2 tbsp. honey
  4. sugar, to taste

Pineapple salad

  1. 250 ml 1 cup fresh pineapple, cubed small

Carrot sorbet

  1. 1 litre 4 cups carrot juice
  2. 1 lemon, juice and zest
  3. 180 ml 3/4 cup white sugar
  4. 80 ml 1/3 cup corn syrup
  5. 1 egg white

Directions

Cake

  1. Preheat oven to 350°F.
  2. Sift the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the oil and sugar.
  4. Add the eggs and the vanilla to the wet mixture. Beat vigorously.
  5. Add the dry ingredients in three batches, alternating with the grated carrots.
  6. Pour the batter into two bread pans.
  7. Bake 50 minutes, or until a toothpick in the centre comes out clean.
  8. Let cool.

Frosting

  1. Beat the cheese and cream together until smooth.
  2. Add the honey and vanilla. Set aside.

Sorbet

  1. Beat the first 4 ingredients until the sugar is completely dissolved.
  2. Pour the mixture into a large drip pan or dish, ensuring the liquid is no more than 1-cm high.
  3. Put in the freezer for 1 hour or until the mixture is half frozen.
  4. Pour into a food processor, add the egg white, and beat until smooth. Do not over mix or the mixture will melt.
  5. Set aside in the freezer.

Serving

  1. Cut 2 slices of cake, 1.5 cm thick each.
  2. Spread a thick layer of cream cheese frosting onto one slice, then top with the other slice.
  3. Caramelize in a non-stick pan, coated or not in melted butter and a little sugar.
  4. 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.

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