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The executive pastry chef of La Bodega Bakery in Washington, D.C., shares a simple but showstopping spring dessert.

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Credit: Caitlin Bensel

Recipe Summary

bake:
1 hr
cool:
55 mins
total:
2 hrs 10 mins
active:
15 mins
Servings:
8
Yield:
8 slices
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The executive pastry chef of La Bodega Bakery in Washington, D.C., shares a simple but showstopping spring dessert.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Lightly spray a 9x5-inch loaf pan with cooking spray, and line with parchment paper.

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  • Beat carrots, brown sugar, mashed banana, oil, raisins and sunflower seeds with a stand mixer fitted with a paddle attachment on medium-low speed until well-combined, about 2 mintues.

  • Whisk together flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Add to carrot mixture; beat on low speed until just combined, about 30 seconds. Do not overmix.

  • Transfer batter to prepared pan. Bake until loaf is golden brown and a wooden pick inserted in center comes out clean, 5o to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack, about 1 hour.

  • Whisk together powdered sugar and 1 tablespoon passion fruit juice in a small bowl. Whisk in remaining 1 tablespoon juice, 1/4 teaspoon at a time, until desired consistency is reached. Pour glaze over cake; garnish with violas.

Tips

Resist the urge to buy pre-shredded carrots. Grating your own will result in thinner pieces, which will cook and soften evenly (no crunch!) and keep the cake moist.

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