Carrot Cake Parfait with Custard and Strawberries Recipe
Discover the delightful combination of flavors and textures in this Carrot Cake Parfait with Custard and Strawberries, a luxurious dessert that transforms classic carrot cake into an elegant and visually appealing treat. Perfectly layered with luscious custard and a fresh strawberry compote, this dessert is ideal for special occasions or as a sweet indulgence after a comforting meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated Sugar | 1/2 cup |
| Brown Sugar (Demerara Sugar) | 1/2 cup |
| Sunflower Oil | 3/4 cup |
| Whole Eggs | 3 whole |
| All-Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1 cup |
| Ground Cinnamon (Dalchini) | 1-1/2 teaspoons |
| Baking Soda | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Shredded Carrots (Gajjar) | 3 cups |
| Raisins | 1/2 cup |
| Chopped Walnuts | 1/4 cup |
| Silvered Badam (Almonds) | 1/4 cup |
| Milk | 2 cups |
| Vanilla Custard Powder | 4 teaspoons |
| Sugar for Custard | 1/4 cup |
| Strawberries | 15, plus extra for garnish |
| Sugar for Strawberries | 2 teaspoons |
| Lemon Juice | 1 teaspoon |
| Additional Strawberries for garnish | As required |
| Additional Walnuts for garnish | As required |
| Additional Cinnamon Powder (Dalchini) | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Total Fat | 18g |
| Saturated Fat | 1.5g |
| Cholesterol | 70mg |
| Sodium | 180mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 3g |
| Sugars | 22g |
| Protein | 6g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 40 |
| Total Time | 50 |
Instructions
Step 1: Baking the Carrot Cake
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Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Prepare a 13 x 9 inch baking pan by greasing and flouring it generously to prevent sticking.
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Mix the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, sunflower oil, and whole eggs. Using an electric mixer, beat these ingredients together until the mixture is well blended and creamy.
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Incorporate Dry Ingredients: Gradually stir in the all-purpose flour, whole wheat flour, ground cinnamon, baking soda, and salt. Blend on low speed for about a minute, just until combined.
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Add Carrots and Raisins: Gently fold in the shredded carrots and raisins. If you prefer, you can also add the chopped walnuts at this stage for an extra crunch.
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Bake the Cake: Pour the batter into the prepared baking pan, leveling it with a spatula. Place it in the preheated oven and bake for 40 to 45 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.
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Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely.
Step 2: Making the Custard
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Mix Custard Powder: In a small bowl, combine 1/4 cup of the milk with the custard powder, stirring until you achieve a smooth mixture with no lumps. Set this aside.
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Heat the Milk: In a saucepan, heat the remaining milk over medium heat. Bring it to a gentle boil, then add the 1/4 cup of sugar, stirring until it dissolves.
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Combine Mixtures: Pour the custard milk mixture into the hot milk, continuously stirring until the mixture thickens and reaches a boil again. Allow it to simmer for an additional minute, then remove from heat.
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Cool the Custard: Transfer the custard to a bowl and keep stirring as it cools to prevent a thick film from forming on top. Let it cool completely.
Step 3: Preparing the Strawberry Compote
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Chop the Strawberries: Rinse the strawberries and chop them into halves or quarters, depending on their size.
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Cook the Strawberries: In a saucepan over medium heat, sprinkle the chopped strawberries with 2 teaspoons of sugar. Cook for about a minute, stirring frequently, until the strawberries soften and become slightly mushy.
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Add Lemon Juice: Remove the saucepan from heat and stir in the lemon juice. Allow the compote to cool before setting it aside.
Step 4: Assembling the Parfait
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Break the Cake: Once the carrot cake has cooled, break it into chunks that will fit nicely in your dessert glasses or bowls.
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Layer the Parfait: Begin assembling the parfait by adding a few chunks of carrot cake to the bottom of each dessert glass. Spoon a few teaspoons of strawberry compote over the cake to cover it evenly.
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Add Custard: Gently spoon the cooled custard over the strawberry compote, spreading it evenly.
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Repeat Layers: Continue layering until the glasses are filled, finishing with a layer of custard on top.
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Garnish: Sprinkle chopped walnuts and a dusting of ground cinnamon over the top of each parfait.
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Chill: Cover each parfait glass with cling wrap and place them in the refrigerator to chill for at least 2 hours, allowing the flavors to meld beautifully.
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Serve: Just before serving, garnish with additional strawberry slices for a fresh touch.
Serving Suggestions
Indulge in the delightful layers of the Carrot Cake Parfait with Custard and Strawberries as a grand finale to your meals, particularly after enjoying a comforting Italian dinner featuring Penne Pasta with Roasted Vegetables and a classic Margherita Pizza. This dessert not only showcases a wonderful medley of flavors but also adds an impressive visual element to your table, making it perfect for gatherings or celebrations.
Enjoy Your Creation!
This Carrot Cake Parfait is a testament to the beauty of dessert-making, transforming a classic cake into an artful and delicious parfait that will leave your guests in awe. Each layer brings its own unique texture and flavor, making every spoonful a delightful experience. Enjoy crafting this sweet treat!
