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Recipe By: 

Ariso Recipes

Carrot Cake Parfait with Custard and Strawberry Compote

Last update date: February 24, 2012
Let your taste buds be enchanted by Carrot Cake Parfait with Custard and Strawberry Compote. This dish is a sensory celebration of culinary finesse, featuring Sugar, Demerara Sugar. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.
Total Time: 

50 minutes.

Cuisine: 

Punjabi

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Looks Clean

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Certain ingredients used are not clean

Contains Demerara Sugar and Wheat flour, refined (Triticum aestivum).

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How To Cook?


1

To begin making the carrot cake parfait with custard and strawberry compote, first, prepare the carrot cake.

2

Preheat the oven to 350 degrees fahrenheit or 180 degrees centigrade. grease and flour a 13 x 9-inch baking pan and set it aside.

3

In a bowl, beat 1 cup of sugar, sunflower oil, and eggs until well blended.

4

Stir in the refined wheat flour, atta, cinnamon powder, baking soda, vanilla extract, and salt. blend on low speed for a minute.

5

Fold in the grated carrots and raisins. optionally, add chopped nuts at this stage as well.

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