Carrot Cake Parfait With Custard And Strawberries Recipe

Step 1: To begin making the Carrot Cake Parfait With Custard And Strawberries recipe, firstly we will make the carrot cake

Step 2: Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade

Step 3: Grease and flour a 13 x 9 inch pan and keep aside

Step 4: In a bowl, beat sugars, oil and eggs with a beater until well blended

Step 5: Stir in flours, cinnamon, baking powder, salt and blend again on low speed for a minute

Step 6: Fold in carrots and raisins (you can add nuts at this stage as well)

Step 7: Pour into prepared pan, level the batter and bake in preheated oven for 40 to 45 minutes until toothpick inserted in centre comes out clean

Step 8: Remove from oven and remove from pan after 10 minutes

Step 9: Cool completely on wire rack

Step 10: The next step is to make the custard

Step 11: In a small bowl, place 1/4 cup of milk and stir in custard powder

Step 12: Mix well until smooth; ensure there are no lumps

Step 13: Keep aside

Step 14: Heat the remaining milk in a saucepan on medium heat and bring to a boil

Step 15: Add sugar and stir until dissolved

Step 16: Tip in the custard milk mixture into the hot mixture and keep stirring until it comes to a boil and the mixture thickens

Step 17: Simmer for a minute, remove from heat and let cool

Step 18: Keep stirring while it is cooling or it will form a thick film on top

Step 19: Let cool completely

Step 20: Next, we will make the strawberry compote

Step 21: Wash and chop strawberries into 2 to 3 pieces

Step 22: Sprinkle sugar and heat in a saucepan on medium heat, stirring often for about a minute until slightly cooked and mushy

Step 23: Remove from heat, stir in lemon juice and let cool

Step 24: Keep aside

Step 25: Now we will assemble the carrot cake trifle

Step 26: Break up carrot cake into chunks that fit into the dessert bowl or glass you will be serving the parfait in

Step 27: Assemble all the elements of the parfait; carrot cake chunks, cooled custard, strawberry compote, nuts and cinnamon powder

Step 28: In each dessert glass, layer a few carrot cake chunks at the bottom

Step 29: Pour a few teaspoons of strawberry compote over it to cover the cake

Step 30: Gently spoon custard over the compote and spread evenly

Step 31: Repeat the layers to fill the dessert glass finishing with custard on top

Step 32: Sprinkle chopped walnuts and cinnamon powder on top

Step 33: Cover each parfait glass with cling wrap and chill in the refrigerator for at least 2 hours or until serving time

Step 34: Just before serving, garnish with strawberry and serve

Step 35: Serve Carrot Cake Parfait With Custard And Strawberries as a dessert after your Italian meal of Penne Pasta With Roasted Vegetables and Margherita Pizza for a weekend meal