​Les Kincaid's

Lifestyles

 

Desserts

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Carrot Cake

Carrot Cake: 
Sweet butter 
2 large egg yolks 
1/4 cup granulated sugar 
1/2 cup canola oil 
4 ounces cake flour 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
1/4 teaspoon baking powder 
1/4 teaspoon ground cinnamon 
1 teaspoon allspice 
1/4 teaspoon nutmeg 
5 ounces finely shredded carrot 
2 large egg whites 
2 teaspoons granulated sugar 
1-ounce roasted walnut pieces 

Italian Meringue: 
4 large egg whites 
1/2 cup granulated sugar 
1/4 cup honey 
1-ounce water 
1 teaspoon orange blossom water
 
Cream Cheese Sauce: 
3 ounces cream cheese 
1/4 cup milk 
2 ounces sugar
 
Citrus Syrup: 
1/2 cup water 
1/4 cup granulated sugar 
1/2 lemon, zested 
1/2 orange, zested 

To Finish: 
1 cup shredded coconut 
1 cup diced strawberries 
1 cup diced pineapple 

For the Carrot Cake:  Preheat the oven to 380 degrees F.
Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter. 
In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder, allspice, nutmeg and carrots together and add slowly to the first mix. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold onto a wire rack until cooled. 
For the Italian Meringue:  Combine the water, sugar, and honey and cook to 248 degrees F.  While sugar is heating, whip egg whites to medium peaks. With the mixer running, slowly drizzle in the hot sugar mixture. Whip until the mixture is cool. When mixture is cool, mix in orange blossom water and set aside. 
For the Cream Cheese Sauce:  In a blender, mix all ingredients together until smooth. Set aside. 
For the Citrus Syrup:  Boil all ingredients together for 1 minute. Strain and cool down before using. 
To Assemble:  Preheat the oven to 370 degrees F.
Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Remove the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes. 
Place the warm cake in the center of a plate. Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple.

Yield:  6 servings