Name: Martha's carrot-cake parfaits
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 1
Ingredients: 2 large eggs; 107.50 gm caster sugar; 90.00 gm firmly packed brown sugar; 230.00 gm sunflower oil; 20.00 ml fresh ginger, grated; 250g carrot; 375.00 ml plain flour; 2.00 gm baking powder; 1.25 gm bicarbonate of soda; 1.20 gm coarse salt; 2.50 gm ground cinnamon; 2.50 gm ground ginger; 250.00 ml apricot jam; 500g cream cheese, at room temperature; 150.00 gm icing sugar mixture; 40.00 ml orange zest, chopped; 252.50 gm thickened cream

Martha's carrot-cake parfaits

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Prep Time:
55 minutes

Cook Time:
20 minutes

Total Time:
75 minutes

Indulgent carrot cake trifle with luscious cream cheese filling by Martha Stewart.

Ingredients:

2 large eggs
107.50 gm caster sugar
90.00 gm firmly packed brown sugar
230.00 gm sunflower oil
20.00 ml fresh ginger, grated
250g carrot
375.00 ml plain flour
2.00 gm baking powder
1.25 gm bicarbonate of soda
1.20 gm coarse salt
2.50 gm ground cinnamon
2.50 gm ground ginger
250.00 ml apricot jam
500g cream cheese, at room temperature
150.00 gm icing sugar mixture
40.00 ml orange zest, chopped
252.50 gm thickened cream

Instructions:

1. Preheat your oven to 180C/160C fan-forced and grease a 3cm-deep, 21cm x 30cm baking tray. 2. In a bowl, whisk together eggs, sugars, oil, and grated ginger. 3. Stir in the shredded carrot. 4. In a separate bowl, whisk together flour, baking powder, bicarbonate of soda, salt, cinnamon, and ground ginger. 5. Gently fold the flour mixture into the carrot mixture until just combined.
Spread the batter evenly in the prepared tray and bake for 20 minutes, or until golden and a toothpick inserted comes out clean. Let it cool in the tray on a wire rack for 20 minutes, then turn it out onto a wire rack to cool completely. Cut out 8 rounds to fit into eight 1-cup-capacity serving glasses using a serving glass as a guide. Finally, slice each cake round in half horizontally with a knife.
Prepare the Cream-cheese filling: In an electric mixer, whip the cream cheese until velvety. Incorporate sugar, orange zest, and a pinch of salt. Mix until just blended. Pour in the cream, beating until fully combined.
In each serving glass, gently spoon 1 1/2 tablespoons of jam. Layer with 1/4 cup of filling and 2 cake rounds, pressing down gently. Finish by adding 2 tablespoons of filling on top. Serve and enjoy!

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