Spiced Carrot Baba Au Rhum With Candied Carrots And Pistachios Recipe

Ingredients

  • Ingredients for the Cake:
  • 2 cups carrot juice
  • 1 (1-inch) piece fresh ginger, peeled and finely grated (I had no fresh ginger. I did have dry ground ginger but I decided to use cinnamon instead, 1/2 teaspoon)
  • 3 ounces (6 tablespoons) unsalted butter, softened; more for the molds
  • 1- 1/2 cups all-purpose flour; more for the molds
  • 1-1/2 teaspoons ground allspice (I didn't have this spice so I used apple pie spice)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground star anise (I didn't have this spice so I just omitted it)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1/4 cup chopped unsalted pistachios (for garnish)
  • Ingredients for the Candied Carrots:
  • 2 cups granulated sugar
  • 2 large carrots, peeled and cut into long julienne strands to yield 1 cup
  • 1 cinnamon stick
  • 1 whole star anise (I omitted this spice)

Description

Directions For Cake: 1. Combine The Carrot Juice And Ginger In A Medium Saucepan And Bring To A Boil Over Medium Heat. Boil Until Reduced To 3/4 Cup, About 25 Minutes. Let Cool To…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe



Found Country:US image description
Back to top