Total Steps
8
Ingredients
17
Tools Needed
9
Ingredients
- 2 cup carrot juice
- 1 piece 1-inch fresh ginger, peeled and finely grated(optional)
- 3 ounce unsalted butter, softened
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon ground allspice(optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground star anise(optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/4 cup chopped unsalted pistachios
- 2 cup granulated sugar
- 2 cup large carrots, peeled and cut into long julienne strands
- 1 stick cinnamon
- 1 whole star anise(optional)
- 2 cup water
Instructions
Step 1
Directions for Cake:
Step 2
Combine the <a href="/VYSXFJY6">carrot </a><a href="/QDWRNXYW">juice </a>and ginger in a medium saucepan and bring to a <a href="/W7VKDJHH">boil </a>over medium <a href="/XZFHRHHF">heat. </a><a href="/W7VKDJHH">Boil </a>until <a href="/H3TYV2MZ">reduced </a>to 3/4 cup, about 25 minutes. Let <a href="/GZFHJC5K">cool </a>to room temperature.
Step 3
Position a rack in the center of the oven and <a href="/XZFHRHHF">heat </a>the oven to 325 degrees, butter and flour 8 baba au rhum <a href="/2FC43FFB">molds </a>(2-1/4 to 2-1/2 inches tall). Set aside on a large rimmed <a href="/RNT367Z2">baking </a>sheet.
Step 4
In a medium bowl, <a href="/3CYMY2D7">whisk </a>the flour, allspice, cinnamon, star anise, <a href="/RNT367Z2">baking </a>soda, and <a href="/DPSVTKVY">salt. </a>In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, <a href="/R3P5MM3Z">cream </a>the butter and <a href="/D434P8MH">brown </a>sugar on medium speed until light and fluffy, 1 to 2 minutes. On medium-low speed, add one of the eggs, <a href="/7S3QCKWK">mix </a>until mostly <a href="/S6W4FR7F">blended,</a> and then add the remaining egg. On low speed, alternate adding the flour mixture and the <a href="/VYSXFJY6">carrot </a><a href="/H3TYV2MZ">reduction </a>in tow additions each. <a href="/7S3QCKWK">Mix </a>each addition until just combined.
Step 5
<a href="/NX588QBK">Spoon </a>the batter into the prepared <a href="/2FC43FFB">molds,</a> filling each a little more than half full. Swirl the batter with a <a href="/8F6C5KQK">skewer </a>to smooth the <a href="/R34ZSY3M">tops. </a><a href="/RNT367Z2">Bake </a>the cakes until a cake tester inserted into the centers comes out <a href="/WZLWW3YP">clean,</a> 20 to 22 minutes. <a href="/GZFHJC5K">Cool </a>the cakes on a rack for 10 minutes and then carefully invert to remove from the <a href="/2FC43FFB">molds. </a><a href="/GZFHJC5K">Cool </a>the cakes upright on the rack. The cakes may be <a href="/Y6MVNCHX">served </a><a href="/FVYNJCCW">warm </a>or at room temperature.
Step 6
Directions for Candied <a href="/VYSXFJY6">Carrots:</a>
Step 7
Bring the sugar and 2 cups water to a <a href="/W7VKDJHH">boil </a>in a medium saucepan over high <a href="/XZFHRHHF">heat. </a>Add the <a href="/VYSXFJY6">carrots,</a> cinnamon stick, and star anise. <a href="/H3TYV2MZ">Reduce </a>the <a href="/XZFHRHHF">heat </a>to maintain a <a href="/GFSF4J5F">simmer; </a><a href="/GFSF4J5F">simmer </a>gently, <a href="/DRM2WPZ4">stirring </a>occasionally, until the <a href="/VYSXFJY6">carrots </a>are translucent, soft,a and slightly sticky to the touch, about 30 minutes. Discard the cinnamon and star anise. Remove the <a href="/VYSXFJY6">carrots </a>with a slotted <a href="/NX588QBK">spoon </a>and set aside. Reserve the syrup.
Step 8
To <a href="/Y6MVNCHX">serve,</a> dip each cake in the syrup for about 3 seconds,pit it on a dessert <a href="/ZJ3WDM5Q">plate,</a> and drizzle with about 1 teaspoon syrup. <a href="/HZXPVMNR">Garnish </a>with the candied <a href="/VYSXFJY6">carrots </a>and pistachios.