Carrot cake with hazelnut ice cream
6 servings
360 minutes
The recipe was shared with us by the pastry chef of the Stories restaurant, Ekaterina Krieger.
1
Combine hazelnut milk, oat milk, agave syrup, honey, and carob gum, heat while stirring to 80 degrees. Then pour into a mold and place in the freezer. At -10 degrees Celsius, it will take 3-4 hours to freeze. Stir the ice cream every half hour; it will be ready when it has a texture suitable for consumption.
- Hazelnut milk: 200 ml
- Oat milk: 230 ml
- Agave syrup: 20 ml
- Honey: 20 g
- Locust bean gum (carob gum): 10 g
2
Blend the banana in a blender until it becomes a paste.
- Bananas: 80 g
3
Grate the carrot on a fine grater.
- Carrot: 300 g
4
Whisk vegetable oil with coconut oil, mix in banana and carrot, then add flour and all remaining ingredients. Knead everything until smooth.
- Vegetable oil: 125 ml
- Coconut sugar: 250 g
- Cinnamon: 4 g
- Salt: 2 g
- Baking powder (raising agent): 2 g
- Wheat flour: 160 g
5
Pour the batter into the mold and bake for about 40 minutes at 170 degrees.
6
Serve the cake with a scoop of ice cream.
- Hazelnut milk: 200 ml
- Oat milk: 230 ml
- Agave syrup: 20 ml
- Honey: 20 g
- Locust bean gum (carob gum): 10 g