FONDANT CARROTS | RECIPE | CUISINE FIEND
Carrots fondant are carrots cooked in a water and butter emulsion, with carraway and cinnamon. Similar to carrots Vichy, except my recipe is all about lots of butter!
Provided by Cuisine fiend
Total Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Wash and top the carrots. If you can’t get Chantenay carrots, cut ordinary, smallish ones in half lengthwise and in halves across.
- Place the carrots in a pan with the butter, honey, the caraway and the cinnamon and season with black pepper. Put the pan on high heat and cover with lid.
- Cook for a few minutes until the butter has foamed off and the carrots almost start to catch, then pour in the hot stock. It will bubble and sizzle spectacularly!
- Keep it on high heat under the lid, topping up with the stock or water if all liquid has evaporated but the carrots are not yet tender – it should take about 15-20 minutes, depending on their size. There should be no liquid, but the thick, buttery sauce left.
- Snip some chives into the pan, stir and serve.
CARROT CAKE RECIPE | LAND O’LAKES
Steps:
- Combine marshmallows and water in bowl. Microwave, stirring every 30 seconds, 1 1/2 minutes or until melted and smooth. Add 4 cups powdered sugar and 1/4 cup butter; stir, using buttered hands, until smooth.
- Remove 1/3 fondant; knead in green food color until color is evenly distributed. Knead orange food color into remaining fondant. Divide orange fondant in half. Wrap each orange fondant in plastic food wrap; refrigerate until ready to roll out.
- Create 2 sets of carrot leaf stems with green fondant by pushing through garlic press onto cutting board or waxed paper. Set aside.
- Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
- Combine flour, sugar, brown sugar, salt, cinnamon, baking powder, baking soda, allspice and nutmeg in bowl. Add carrots; toss to coat. Set aside.
- Combine 1/2 cup melted butter, sour cream, eggs and 1 teaspoon vanilla in bowl; beat until well mixed. Add butter mixture to flour mixture; stir until well mixed. Stir in pecans. Pour into prepared pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack; cool completely.
- Combine all frosting ingredients in bowl. Beat until well mixed and fluffy.
- Place toothpick in center along edge of 1 short end of cake. Cut cake from each opposite corner, diagonally, to toothpick. Place larger triangle onto platter. Place 2 remaining triangles, cut-sides together to form second carrot. Place onto platter next to other cake. Frost cakes; refrigerate until firm.
- Roll out half of orange fondant on board dusted with powdered sugar to 3/16-inch thickness creating trapezoid-shape measuring 11 inches long, 9 inches across bottom and 5 inches across top. Cover 1 cake triangle with orange fondant, overlapping slightly. Trim along bottom of cake with pizza cutter or sharp knife to remove excess. Repeat with remaining orange fondant and cake.
- Position carrot leaf stems in center of wide end of each carrot, pressing in slightly. Use back of butter knife to create ridges in carrot on top.
Nutrition Facts : Calories 760 calories, FatContent 26 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 500 milligrams, CarbohydrateContent 129 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 5 grams
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