Carrot Cake with Custard

A moist carrot cake with caramelized pecans mixed into the batter, and served with a rich, creamy custard.

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Ingredients

Caramelized Pecans

• 1/2  cup pecans

• 1/4 cup sugar

• 2 tbsp water

Carrot Cake

• 3/4 cup sugar

• 2 eggs

• 1 cup oil

• vanilla

• 1 1/3 cup flour

• 1 1/2 tsp baking powder

• 1/2 tsp cinnamon

• 200g grated carrot

Custard

• 2 cups milk

• 1 tbsp cornstarch

• 1/4 cup sugar

• 3 egg yolks

• vanilla

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Method

Caramelized Pecans

• In a saucepan, boil the sugar and water until it reaches an amber color.

• Add in the pecans and mix quickly.

• Quickly pour the mixture and spread it on a baking sheet lined with baking paper. Allow to cool completely.

• Roughly chop the caramelized pecans.

Carrot Cake

• Preheat the oven to 170°C/325°F.

• Line a 9” loaf pan with baking paper.

• Whisk the sugar, eggs, vanilla, and oil until thick.

• Add in the flour, baking powder, and cinnamon.

• Mix in the grated carrots and chopped caramelized pecans.

• Pour the mixture into the pan.

• Bake for 40-45 min.

Custard

• In a bowl, combine the sugar, cornstarch, vanilla and yolks.

• In a saucepan, heat the milk.

• Add some of the hot milk to the egg mixture and whisk.

• Strain the mixture and return it to the saucepan. Boil until thickened.

• Serve the cake with the custard.