Carrot Cake Parfait With Custard And Strawberries Recipe

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Preparation time

  • Total: Approximately 50 minutes
  • Preparation: 10 minutes
  • Cooking: 40 minutes

Ingredients

  • 1/2 cup Sugar - granulated
  • 1/2 cup Brown Sugar (Demerara Sugar)
  • 3/4 cup Sunflower Oil
  • 3 Whole Eggs
  • 1 cup All Purpose Flour (Maida)
  • 1 cup Whole Wheat Flour
  • 1-1/2 teaspoons Cinnamon Powder (Dalchini) - 1 ½ teaspoons ground cinnamon
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 3 cups Carrots (Gajjar) - shredded
  • 1/2 cup Raisins
  • 1/4 cup Walnuts - chopped
  • 1/4 cup Badam (Almond) - silvered
  • 2 cups Milk
  • 4 teaspoons Custard powder - vanilla flavoured
  • 1/4 cup Sugar
  • 15 Strawberries
  • 2 teaspoons Sugar
  • 1 teaspoon Lemon juice
  • Strawberries - as required
  • Walnuts - as required
  • Cinnamon Powder (Dalchini) - as required

Instructions

  1. To begin making the Carrot Cake Parfait With Custard And Strawberries recipe, firstly we will make the carrot cake
  2. Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade
  3. Grease and flour a 13 x 9 inch pan and keep aside
  4. In a bowl, beat sugars, oil and eggs with a beater until well blended
  5. Stir in flours, cinnamon, baking powder, salt and blend again on low speed for a minute
  6. Fold in carrots and raisins (you can add nuts at this stage as well)
  7. Pour into prepared pan, level the batter and bake in preheated oven for 40 to 45 minutes until toothpick inserted in centre comes out clean
  8. Remove from oven and remove from pan after 10 minutes
  9. Cool completely on wire rack
  10. The next step is to make the custard
  11. In a small bowl, place 1/4 cup of milk and stir in custard powder
  12. Mix well until smooth; ensure there are no lumps
  13. Keep aside
  14. Heat the remaining milk in a saucepan on medium heat and bring to a boil
  15. Add sugar and stir until dissolved
  16. Tip in the custard milk mixture into the hot mixture and keep stirring until it comes to a boil and the mixture thickens
  17. Simmer for a minute, remove from heat and let cool
  18. Keep stirring while it is cooling or it will form a thick film on top
  19. Let cool completely
  20. Next, we will make the strawberry compote
  21. Wash and chop strawberries into 2 to 3 pieces
  22. Sprinkle sugar and heat in a saucepan on medium heat, stirring often for about a minute until slightly cooked and mushy
  23. Remove from heat, stir in lemon juice and let cool
  24. Keep aside
  25. Now we will assemble the carrot cake trifle
  26. Break up carrot cake into chunks that fit into the dessert bowl or glass you will be serving the parfait in
  27. Assemble all the elements of the parfait; carrot cake chunks, cooled custard, strawberry compote, nuts and cinnamon powder
  28. In each dessert glass, layer a few carrot cake chunks at the bottom
  29. Pour a few teaspoons of strawberry compote over it to cover the cake
  30. Gently spoon custard over the compote and spread evenly
  31. Repeat the layers to fill the dessert glass finishing with custard on top
  32. Sprinkle chopped walnuts and cinnamon powder on top
  33. Cover each parfait glass with cling wrap and chill in the refrigerator for at least 2 hours or until serving time
  34. Just before serving, garnish with strawberry and serve
  35. Serve Carrot Cake Parfait With Custard And Strawberries as a dessert after your Italian meal of Penne Pasta With Roasted Vegetables and Margherita Pizza for a weekend meal

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 3
  • Continental
  • Dessert
  • Vegetarian
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