Carrot Cake Parfait With Custard And Strawberries Recipe
A vegetarian Continental recipe with sugar - granulated, brown sugar (demerara sugar), sunflower oil. Ready in 50 min, serves 3.
Curated byLucas Dubois🇫🇷
Instructions
35 steps- 1
To begin making the Carrot Cake Parfait With Custard And Strawberries recipe, firstly we will make the carrot cake
teaspoons custard powder - vanilla flavoured(4)strawberries(15)strawberries - as required - 2
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade
- 3
Grease and flour a 13 x 9 inch pan and keep aside
all purpose flour (maida)(1 cup)whole wheat flour(1 cup) - 4
In a bowl, beat sugars, oil and eggs with a beater until well blended
sugar - granulated(1/2 cup)brown sugar (demerara sugar)(1/2 cup)whole eggs(3)sugar(1/4 cup)teaspoons sugar(2) - 5
Stir in flours, cinnamon, baking powder, salt and blend again on low speed for a minute
all purpose flour (maida)(1 cup)whole wheat flour(1 cup)-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)baking soda(1 teaspoon)salt(1/2 teaspoon)teaspoons custard powder - vanilla flavoured(4)cinnamon powder (dalchini) - as required - 6
Fold in carrots and raisins (you can add nuts at this stage as well)
carrots (gajjar) - shredded(3 cups)raisins(1/2 cup) - 7
Pour into prepared pan, level the batter and bake in preheated oven for 40 to 45 minutes until toothpick inserted in centre comes out clean
- 8
Remove from oven and remove from pan after 10 minutes
- 9
Cool completely on wire rack
- 10
The next step is to make the custard
teaspoons custard powder - vanilla flavoured(4) - 11
In a small bowl, place 1/4 cup of milk and stir in custard powder
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)milk(2 cups)teaspoons custard powder - vanilla flavoured(4)cinnamon powder (dalchini) - as required - 12
Mix well until smooth; ensure there are no lumps
- 13
Keep aside
- 14
Heat the remaining milk in a saucepan on medium heat and bring to a boil
milk(2 cups) - 15
Add sugar and stir until dissolved
sugar - granulated(1/2 cup)brown sugar (demerara sugar)(1/2 cup)sugar(1/4 cup)teaspoons sugar(2) - 16
Tip in the custard milk mixture into the hot mixture and keep stirring until it comes to a boil and the mixture thickens
milk(2 cups)teaspoons custard powder - vanilla flavoured(4) - 17
Simmer for a minute, remove from heat and let cool
- 18
Keep stirring while it is cooling or it will form a thick film on top
- 19
Let cool completely
- 20
Next, we will make the strawberry compote
- 21
Wash and chop strawberries into 2 to 3 pieces
strawberries(15)strawberries - as required - 22
Sprinkle sugar and heat in a saucepan on medium heat, stirring often for about a minute until slightly cooked and mushy
sugar - granulated(1/2 cup)brown sugar (demerara sugar)(1/2 cup)sugar(1/4 cup)teaspoons sugar(2) - 23
Remove from heat, stir in lemon juice and let cool
lemon juice(1 teaspoon) - 24
Keep aside
- 25
Now we will assemble the carrot cake trifle
- 26
Break up carrot cake into chunks that fit into the dessert bowl or glass you will be serving the parfait in
- 27
Assemble all the elements of the parfait; carrot cake chunks, cooled custard, strawberry compote, nuts and cinnamon powder
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)teaspoons custard powder - vanilla flavoured(4)cinnamon powder (dalchini) - as required - 28
In each dessert glass, layer a few carrot cake chunks at the bottom
- 29
Pour a few teaspoons of strawberry compote over it to cover the cake
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)teaspoons custard powder - vanilla flavoured(4)teaspoons sugar(2) - 30
Gently spoon custard over the compote and spread evenly
teaspoons custard powder - vanilla flavoured(4) - 31
Repeat the layers to fill the dessert glass finishing with custard on top
teaspoons custard powder - vanilla flavoured(4) - 32
Sprinkle chopped walnuts and cinnamon powder on top
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)walnuts - chopped(1/4 cup)teaspoons custard powder - vanilla flavoured(4)walnuts - as requiredcinnamon powder (dalchini) - as required - 33
Cover each parfait glass with cling wrap and chill in the refrigerator for at least 2 hours or until serving time
- 34
Just before serving, garnish with strawberry and serve
- 35
Serve Carrot Cake Parfait With Custard And Strawberries as a dessert after your Italian meal of Penne Pasta With Roasted Vegetables and Margherita Pizza for a weekend meal
teaspoons custard powder - vanilla flavoured(4)strawberries(15)strawberries - as required
Rate this recipe
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Carrot Cake Parfait With Custard And Strawberries Recipe
A vegetarian Continental recipe with sugar - granulated, brown sugar (demerara sugar), sunflower oil. Ready in 50 min, serves 3.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
35 steps- 1
To begin making the Carrot Cake Parfait With Custard And Strawberries recipe, firstly we will make the carrot cake
teaspoons custard powder - vanilla flavoured(4)strawberries(15)strawberries - as required - 2
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade
- 3
Grease and flour a 13 x 9 inch pan and keep aside
all purpose flour (maida)(1 cup)whole wheat flour(1 cup) - 4
In a bowl, beat sugars, oil and eggs with a beater until well blended
sugar - granulated(1/2 cup)brown sugar (demerara sugar)(1/2 cup)whole eggs(3)sugar(1/4 cup)teaspoons sugar(2) - 5
Stir in flours, cinnamon, baking powder, salt and blend again on low speed for a minute
all purpose flour (maida)(1 cup)whole wheat flour(1 cup)-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)baking soda(1 teaspoon)salt(1/2 teaspoon)teaspoons custard powder - vanilla flavoured(4)cinnamon powder (dalchini) - as required - 6
Fold in carrots and raisins (you can add nuts at this stage as well)
carrots (gajjar) - shredded(3 cups)raisins(1/2 cup) - 7
Pour into prepared pan, level the batter and bake in preheated oven for 40 to 45 minutes until toothpick inserted in centre comes out clean
- 8
Remove from oven and remove from pan after 10 minutes
- 9
Cool completely on wire rack
- 10
The next step is to make the custard
teaspoons custard powder - vanilla flavoured(4) - 11
In a small bowl, place 1/4 cup of milk and stir in custard powder
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)milk(2 cups)teaspoons custard powder - vanilla flavoured(4)cinnamon powder (dalchini) - as required - 12
Mix well until smooth; ensure there are no lumps
- 13
Keep aside
- 14
Heat the remaining milk in a saucepan on medium heat and bring to a boil
milk(2 cups) - 15
Add sugar and stir until dissolved
sugar - granulated(1/2 cup)brown sugar (demerara sugar)(1/2 cup)sugar(1/4 cup)teaspoons sugar(2) - 16
Tip in the custard milk mixture into the hot mixture and keep stirring until it comes to a boil and the mixture thickens
milk(2 cups)teaspoons custard powder - vanilla flavoured(4) - 17
Simmer for a minute, remove from heat and let cool
- 18
Keep stirring while it is cooling or it will form a thick film on top
- 19
Let cool completely
- 20
Next, we will make the strawberry compote
- 21
Wash and chop strawberries into 2 to 3 pieces
strawberries(15)strawberries - as required - 22
Sprinkle sugar and heat in a saucepan on medium heat, stirring often for about a minute until slightly cooked and mushy
sugar - granulated(1/2 cup)brown sugar (demerara sugar)(1/2 cup)sugar(1/4 cup)teaspoons sugar(2) - 23
Remove from heat, stir in lemon juice and let cool
lemon juice(1 teaspoon) - 24
Keep aside
- 25
Now we will assemble the carrot cake trifle
- 26
Break up carrot cake into chunks that fit into the dessert bowl or glass you will be serving the parfait in
- 27
Assemble all the elements of the parfait; carrot cake chunks, cooled custard, strawberry compote, nuts and cinnamon powder
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)teaspoons custard powder - vanilla flavoured(4)cinnamon powder (dalchini) - as required - 28
In each dessert glass, layer a few carrot cake chunks at the bottom
- 29
Pour a few teaspoons of strawberry compote over it to cover the cake
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)teaspoons custard powder - vanilla flavoured(4)teaspoons sugar(2) - 30
Gently spoon custard over the compote and spread evenly
teaspoons custard powder - vanilla flavoured(4) - 31
Repeat the layers to fill the dessert glass finishing with custard on top
teaspoons custard powder - vanilla flavoured(4) - 32
Sprinkle chopped walnuts and cinnamon powder on top
-/2 teaspoons cinnamon powder (dalchini) - ½ teaspoons ground cinnamon(1)walnuts - chopped(1/4 cup)teaspoons custard powder - vanilla flavoured(4)walnuts - as requiredcinnamon powder (dalchini) - as required - 33
Cover each parfait glass with cling wrap and chill in the refrigerator for at least 2 hours or until serving time
- 34
Just before serving, garnish with strawberry and serve
- 35
Serve Carrot Cake Parfait With Custard And Strawberries as a dessert after your Italian meal of Penne Pasta With Roasted Vegetables and Margherita Pizza for a weekend meal
teaspoons custard powder - vanilla flavoured(4)strawberries(15)strawberries - as required
Rate this recipe
