Yields: 10 Individual Servings
Roasted Pineapple Ingredients:
1 each Pineapple, fresh
1⅓ cups Brown Sugar
1/4 tsp. Cinnamon
1/4 tsp. Vanilla Bean, split and scraped
2 Tbsp. + 2 tsp. Honey
14 cup Myers’s Rum
Carrot Cake Ingredients:
3 cups Carrots, peeled and shredded
3/4 cup Granulated Sugar
scant 1/2 cup Brown Sugar
1/4 cup + 2 Tbsp.
Vegetable Oil
3 eggs + 1 Tbsp.
Eggs, whole
2 tsp. Whole Milk
2 tsp. Cinnamon
2 tsp. Salt
2 cups All Purpose Flour
2 tsp. Baking Soda
1 cup (rounded) Roasted Pineapple, diced
2 Tbsp. Raisins
Topping Ingredients:
Cream Cheese Icing Recipe >>
Caramel Sauce Recipe >>
Roasted Pineapple Procedure:
Peel, quarter and core pineapple. Spread brown sugar evenly on bottom of a roasting pan and place pineapple on brown sugar; sprinkle with cinnamon and vanilla bean seeds. Pour honey and rum over pineapple and roast at 350°F for 30 minutes. Flip each quarter pineapple and roast for an additional 30 minutes or until tender. Cool and dice, then store in an airtight container in the refrigerator. Note: The syrup from the roasted pineapple can be reserved and served as a sauce.
Carrot Cake Procedure:
Grease an 8” x 8” pan and line bottom with parchment paper. Mix carrots, sugars and oil. Whisk eggs and milk together, add carrots and mix well, scraping occasionally. Add dry ingredients and blend until well mixed. Add cubed pineapple and raisins and mix until just incorporated. Pour mixture into pan. Bake at 350°F for about 40-50 minutes or until a knife comes out clean when inserted in center of cake. Allow to cool.
Assembly:
Trim top of cake so it is even. Flip cake over so cut side is on bottom. Spread cream cheese icing over the top, ideally 1/4” thick. Refrigerate for at least 20 minutes. Cut into bars 4” by 1¼”. Serve with caramel sauce.
Recipe Type: Authentic1⅓ cups Brown Sugar
1/4 tsp. Cinnamon
1/4 tsp. Vanilla Bean, split and scraped
2 Tbsp. + 2 tsp. Honey
14 cup Myers’s Rum
Carrot Cake Ingredients:
3 cups Carrots, peeled and shredded
3/4 cup Granulated Sugar
scant 1/2 cup Brown Sugar
1/4 cup + 2 Tbsp.
Vegetable Oil
3 eggs + 1 Tbsp.
Eggs, whole
2 tsp. Whole Milk
2 tsp. Cinnamon
2 tsp. Salt
2 cups All Purpose Flour
2 tsp. Baking Soda
1 cup (rounded) Roasted Pineapple, diced
2 Tbsp. Raisins
Topping Ingredients:
Cream Cheese Icing Recipe >>
Caramel Sauce Recipe >>
Roasted Pineapple Procedure:
Peel, quarter and core pineapple. Spread brown sugar evenly on bottom of a roasting pan and place pineapple on brown sugar; sprinkle with cinnamon and vanilla bean seeds. Pour honey and rum over pineapple and roast at 350°F for 30 minutes. Flip each quarter pineapple and roast for an additional 30 minutes or until tender. Cool and dice, then store in an airtight container in the refrigerator. Note: The syrup from the roasted pineapple can be reserved and served as a sauce.
Carrot Cake Procedure:
Grease an 8” x 8” pan and line bottom with parchment paper. Mix carrots, sugars and oil. Whisk eggs and milk together, add carrots and mix well, scraping occasionally. Add dry ingredients and blend until well mixed. Add cubed pineapple and raisins and mix until just incorporated. Pour mixture into pan. Bake at 350°F for about 40-50 minutes or until a knife comes out clean when inserted in center of cake. Allow to cool.
Assembly:
Trim top of cake so it is even. Flip cake over so cut side is on bottom. Spread cream cheese icing over the top, ideally 1/4” thick. Refrigerate for at least 20 minutes. Cut into bars 4” by 1¼”. Serve with caramel sauce.
Recipe Author: Ritz-Carlton Hotel
Original Photograph By: Ritz-Carlton Hotel
Photograph Retouched By: Recipe Spy
Hotel/Inn: Ritz-Carlton Hotel
Source: http://www.ritzcarlton.com/NR/rdonlyres/293F5F0C-9A9D-4AEC-8244-44F53FBFC86F/0/Classic_Dessert_Book.pdf