Ariso Recipes
Carrot Cake Parfait with Custard and Strawberry Compote
Last update date: February 24, 2012
Let your taste buds be enchanted by Carrot Cake Parfait with Custard and Strawberry Compote. This dish is a sensory celebration of culinary finesse, featuring Sugar, Demerara Sugar. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.50 minutes.
Punjabi
Ariso Intelligence
Looks Clean
Certain ingredients used are not clean
Contains Demerara Sugar and Wheat flour, refined (Triticum aestivum).
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Ingredients
2
How To Cook?
1
To begin making the carrot cake parfait with custard and strawberry compote, first, prepare the carrot cake.
2
Preheat the oven to 350 degrees fahrenheit or 180 degrees centigrade. grease and flour a 13 x 9-inch baking pan and set it aside.
3
In a bowl, beat 1 cup of sugar, sunflower oil, and eggs until well blended.
4
Stir in the refined wheat flour, atta, cinnamon powder, baking soda, vanilla extract, and salt. blend on low speed for a minute.
5
Fold in the grated carrots and raisins. optionally, add chopped nuts at this stage as well.
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