RECIPE: Carrot Cake
Gourmandize Staff,
This carrot cake is a tasty, timeless classic!
Chef Tips and Tricks
Ingredients
- Flour
- Sugar
- Salt
- Cinnamon
- Carrot
- Apple sauce
- Eggs
- Walnuts
- Coconut
- Pineapple chunks
- Vanilla
- Rum
- Pomegranate
Method
- Preheat the oven to 350° F.
- In a bowl, combine the flour, sugar, salt, and cinnamon and mix.
- Grate the carrot and set aside.
- In another bowl, combine the apple sauce, sugar, eggs, and beat.
- Add some flour, and mix.
- Add the walnuts, coconut, pineapple, carrot, vanilla and rum, and mix well.
- Pour the batter into pre-buttered cake pans, to about 2 inches deep. These will be layered after baking.
- Bake for 20 minutes at 350° F.
- Remove from oven, and let cool for 10 minutes.
- Layer the cakes with frosting.
- Sprinkle with pomegranate seeds.
- Enjoy!
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Chef Tips and Tricks
You're watching: VIDEO: Rustic Cherry Tart
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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