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Candied Walnut Carrot Cake Recipe

Name: Waterbar Restaurants Candied Walnut Carrot Cake Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1.5 cups Granulated sugar; 0.5 cups Brown sugar; 2 tsp Baking powder; 1 tsp Baking soda; 1 tsp Ground cinnamon; 0.5 tsp Salt; 1 cup Vegetable oil; 4 pieces Large eggs; 1 tsp Vanilla extract; 3 cups Grated carrots; 1 cup Chopped walnuts; 0.5 cups Candied ginger; 8 oz Cream cheese; 1.5 cups Heavy cream; 0.5 cups Granulated sugar; 2 tsp Gelatin powder; 1 tsp Vanilla extract; 1 cup Raisins; 0.5 cups Dark rum; 1 cups Heavy cream; 1 cups Whole milk; 0.75 cups Granulated sugar; 4 pieces Egg yolks; 0.5 cups Nocino liqueur; 1 tsp Vanilla extract

Inspired by Waterbar Restaurant

Time2h

Serves8

cream cheese panna cotta, rum raisins, nocino ice cream

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Ingredients

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For the Carrot Cake

2 cups 00 bread flour

1 1/2 cups granulated sugar

1/2 cups Brown sugar

2 tsp Baking powder

1 tsp Baking soda

1 tsp Ground cinnamon

1/2 tsp Celtic sea salt

1 cup Tuscany sunflower oil

4 pieces Large eggs

1 tsp Watkins vanilla extract

3 cups Grated carrots

1 cup Chopped walnuts

1/2 cups Candied ginger

For the Cream Cheese Panna Cotta

8 oz Cream cheese

1 1/2 cups Heavy cream

1/2 cups granulated sugar

2 tsp Gelatin powder

1 tsp Watkins vanilla extract

For the Rum Raisins

1 cup Raisins

1/2 cups Dark rum

For the Nocino Ice Cream

1 cups Heavy cream

1 cups Whole milk

3/4 cups granulated sugar

4 pieces Egg yolks

1/2 cups Nocino liqueur

1 tsp Watkins vanilla extract

Method

For the Carrot Cake

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, mix the oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, then fold in the grated carrots, walnuts, and candied ginger.

Bake the Cake

Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.

For the Cream Cheese Panna Cotta

Prepare the Gelatin

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Make the Panna Cotta Mixture

In a saucepan, heat the heavy cream and sugar over medium heat until just boiling. Remove from heat and stir in the bloomed gelatin and vanilla extract. Add in the cream cheese and blend until smooth.

Chill the Panna Cotta

Pour the mixture into serving cups and refrigerate for at least 4 hours until set.

For the Rum Raisins

Soak the Raisins

In a bowl, combine raisins and dark rum. Let them soak for at least 1 hour or overnight for best results.

For the Nocino Ice Cream

Prepare the Ice Cream Base

In a saucepan, combine heavy cream, whole milk, and sugar. Heat until warm. In a separate bowl, whisk egg yolks, then slowly pour in the warm cream mixture while whisking constantly. Return to the saucepan and cook until thickened.

Chill and Freeze

Remove from heat, stir in nocino liqueur and vanilla. Chill the mixture in the fridge, then churn in an ice cream maker according to manufacturer's instructions.