Carrot Mustard Cake with Mustard, Honey, and Fennel Ice Cream

From Mustard Madness

 

Photo by Judy Doherty

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Carrot Mustard Cake


  • Author: Chefs Thayne Robstad and Beth Rodgers
  • Yield: Makes 1 (9-inch) layer cake 1x

Description

Mustard seeds can be grown in most any temperate zone, but North American commercial production is centered in the Great Plains region, from the Dakotas north into Saskatchewan and Alberta. If you find yourself traveling through those parts of Canada, seek out Hearth Restaurant in Saskatoon and thank chefs Thayne Robstad and Beth Rodgers for this marvelous recipe, which they provided to the Saskatchewan Mustard Development Commission.


Ingredients

Units Scale
  • 4 tablespoons yellow mustard seed, soaked for an hour in warm water, then drained
  • 3 large carrots (approximately 12 ounces)
  • 3 cups all-purpose flour
  • 3 teaspoons baking soda
  • 4 tablespoons dry mustard powder
  • 2 teaspoons cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups canola oil
  • 2 teaspoons vanilla
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups carrot, finely grated

Cream Cheese Icing

  • 2 pounds cream cheese
  • 2 cups confectioner’s sugar

Instructions

Start soaking the mustard seeds an hour in advance.

Peel the carrots and grate enough to get 1½ cups grated. Set aside. Chop the remaining carrots and simmer in water to cover in a small saucepan until soft. Drain off and retain water and place the cooked chopped carrot in a food processor. Pulse until smooth, adding the cooking water as needed to achieve a smooth purée. Measure out 1⅓ cups purée and set aside to cool.

Preheat oven to 350°F and line 2 (9-inch) round cake pans with parchment paper.

In a medium bowl, combine flour, baking soda, dry mustard powder, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, whisk together eggs, canola oil, vanilla, and sugar until smooth. Stir in the carrot purée. Sift the dry ingredients into the wet mixture and then fold in the mustard seed and grated carrot.

Spread batter evenly into the cake pans and bake for 20 minutes, or until a toothpick inserted in the cake comes out clean. Set cake on a rack to cool.

To make the icing: Combine cream cheese and sugar in a bowl. Whip until smooth and creamy.

Place first cake layer on a cake plate and frost the top. Stack the second layer on the first and frost the top and sides. Serve with Mustard, Honey, & Fennel Ice Cream.

  • Category: Dessert

Keywords: Carrot Mustard Cake

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Mustard, Honey, and Fennel Ice Cream


  • Author: Chefs Thayne Robstad and Beth Rodgers
  • Yield: Makes approximately 1½ pints 1x

Ingredients

Units Scale
  • 1/4 cup granulated sugar
  • 6 egg yolks
  • 2 cups heavy cream
  • 3/4 cup whole milk
  • 1/4 cup honey
  • 2 teaspoons yellow mustard seed
  • 1/2 teaspoon fennel seed

Instructions

In a large bowl, combine sugar and egg yolks and set aside. In a medium saucepan, combine heavy cream, milk, honey, mustard seed, and fennel seed. Simmer for 5 minutes. Remove saucepan from heat and stir a few tablespoons very gradually into the egg mixture to temper it. Then stir the egg mixture into the saucepan mixture and return saucepan to heat, stirring constantly. Cook until the mixture coats the back of a spoon. Strain mixture and cool completely. Churn and pour into airtight container to freeze.

  • Category: Dessert

Keywords: Ice Cream, Mustard, Honey, and Fennel Ice Cream