Carrot Cake Sundae with Salted Toffee Sauce & Candied Pecans
An absolutely insane way to use up leftover carrot cake! I often have cake trim leftover from leveling sponges and making them into ‘soft serve’ style ice cream is my new favourite thing! This can be done with any leftover cake but since I had carrot cake, I paired it with a rich salty toffee sauce and some brittle crunchy candied pecans. Absolute heaven!
Carrot Cake with Burnt Honey Custard Diplomat
An elevated classic for those who adore a carrot cake but want something a little special. This is my favourite carrot cake recipe at the moment. It’s full of earl grey soaked sultanas and lots of orange zest. It’s incredibly moist. It’s topped with the most silky burnt honey custard diplomat cream. Honey is cooked on the stove until bubbling and amber before being turned into a pastry cream. Once set, it’s whipped up with double cream to leave you with a deliciously light cream which tastes like sweet caramelized honey.
Parsnip, Carrot & Marmalade Cake with Cream Cheese Ganache
A simply beautiful peach tone cake housing a moist carrot & parsnip cake with a honey milk soak, cream cheese whipped ganache, orange bergamot marmalade and silky smooth swiss meringue buttercream.
Three Spring Recipes
Carrot cake screams ‘spring’ to me, and by adding some golden caramel into the frosting, you have a classic with a twist that (trust me) you’ll keep reaching for. It’s also worth taking advantage of dried and fresh edible flowers right now to give your desserts an elegant and unique finish that looks really impressive. And for those of you hosting this weekend, a pavlova is the perfect dessert to prepare ahead of time; simply assemble its parts when you’re ready to plate. They’re also the ideal blank canvas for vibrant rhubarb while it's in season. Finally, in those moments of downtime, I’ll be relaxing with a moreish honey madeleine alongside an afternoon cup of tea.