Spiced Carrot Baba Au Rhum With Candied Carrots And Pistachios


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)


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