Carrot Cake Baked Alaska Recipe
Cream Cheese Gelato, Honey Meringue, Golden Raisin Compote, Passion Fruit Gel
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Ingredients
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Carrot Cake
Cream Cheese Gelato
Honey Meringue
Golden Raisin Compote
Passion Fruit Gel
Method
Carrot Cake
- 1
Prepare the Carrot Cake
Preheat the oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, beat the eggs and then mix in oil. Combine wet and dry ingredients, then fold in grated carrots and walnuts. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Cream Cheese Gelato
- 2
Make the Cream Cheese Gelato
In a bowl, beat the cream cheese until smooth. In another bowl, whisk together heavy cream, milk, sugar, vanilla, and salt. Gradually mix in the cream cheese until fully combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Honey Meringue
- 3
Golden Raisin Compote
- 4
Make the Raisin Compote
In a small saucepan, combine golden raisins, water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes until the raisins are plump and the mixture is syrupy. Let cool.
Passion Fruit Gel
- 5
Prepare the Passion Fruit Gel
In a small bowl, bloom the gelatin in water for about 5 minutes. In a saucepan, heat the passion fruit puree and sugar until dissolved. Remove from heat, stir in bloomed gelatin until fully dissolved. Let cool slightly and pour into a mold. Refrigerate until set.
Assembly
- 6
Assemble the Baked Alaska
Once the carrot cake has cooled, place it on a serving platter. Scoop the cream cheese gelato on top. Freeze for at least 1 hour. Spread the honey meringue over the gelato and cake, creating peaks. Use a kitchen torch to brown the meringue lightly. Serve with golden raisin compote and passion fruit gel on the side.
