Carrot cake with cream custard

Carrot cake with cream custard is a delightful dessert combining the moist, spiced flavors of carrot cake with a smooth, creamy custard. Here’s a recipe to guide you through making this delicious treat:

Ingredients:

For the Carrot Cake:

• 1 ½ cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup (120ml) vegetable oil
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed brown sugar
• 3 large eggs
• 1 ½ cups (180g) finely grated carrots (about 3 medium carrots)
• ½ cup (80g) crushed pineapple, drained
• ½ cup (60g) chopped walnuts or pecans (optional)
• ½ cup (50g) raisins (optional)
• 1 teaspoon vanilla extract

For the Cream Custard:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Carrot Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. Combine Wet Ingredients: In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the grated carrots, crushed pineapple, nuts, raisins, and vanilla extract.

4. Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Cream Custard:

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.

2. Mix Dry Ingredients: In a separate bowl, whisk together the sugar and cornstarch.

3. Whisk Egg Yolks: In another bowl, whisk the egg yolks until they are well combined.

4. Combine Ingredients: Gradually whisk the hot milk into the egg yolks, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and just begins to boil.

5. Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.

3. Assemble the Cake:

1. Serve with Custard: Once the carrot cake has cooled completely, slice it and serve with a generous spoonful of cream custard on the side or drizzled over the top.

2. Optional Garnish: Garnish with additional chopped nuts or a sprinkle of cinnamon if desired.

Enjoy your carrot cake with cream custard! The combination of spiced cake and creamy custard makes for a truly indulgent dessert.