Lifestyle Food Paola Velez's Carrot Cake with Passion Fruit Glaze Recipe The executive pastry chef of La Bodega Bakery in Washington, D.C., shares a simple but showstopping spring dessert. By People Staff Published on July 30, 2022 11:44 AM Share Tweet Pin Email Photo: Caitlin Bensel The executive pastry chef of La Bodega Bakery in Washington, D.C., shares a simple but showstopping spring dessert. Ingredients Ingredient Checklist cooking spray1 ½ cups shredded carrots (from 2 large carrots)1 cup packed dark-brown sugar1 ripe banana, mashed⅔ cup safflower or canola oil, plus more for pan½ cup golden raisins¼ cup roasted sunflower-seed kernels2 cups all-purpose flour1 ½ teaspoons baking powder1 teaspoon ground cinnamon¾ teaspoon baking soda½ teaspoon Kosher salt1 cup powdered sugar2 tablespoons passion fruit juiceEdible violas, for garnish (optional) Directions Instructions Checklist Step 1Preheat oven to 350°. Lightly spray a 9x5-inch loaf pan with cooking spray, and line with parchment paper.Step 2Beat 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.Step 3Whisk 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.Step 4Transfer 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.Step 5Whisk 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.