Rye Dishes Up Carrot Cake Sundae

Posted at 11:53 AM, Feb 23, 2017
and last updated 2017-03-22 11:23:28-04

James Beard semi-finalist, Megan Garrelts, co-owner and Executive Pastry Chef for Rye and Bluestem dishes up Rye's seasonal treat, carrot cake sundae. 

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Carrot Cake Sundae
Chef Megan Garrelts / Bluestem & Rye Restaurants
Yields 6 sundaes

Carrot Cake:
1/4 cup plus 2 tablespoons vegetable oil
1 1/2 cup sugar
Zest of 1 orange
3 eggs
1 1/2 cups flour
3/4 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon ground ginger
1 teaspoons baking powder
1 1/2 teaspoon salt
3 cups carrots, peeled and roughly grated

Preheat a convection oven to 325?F (conventional oven to 350?F). Butter (or pan spray) the baking pan or individual baking molds. In a small bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of a stand mixer fitted with a paddle attachment, mix the oil, eggs, sugar, and orange zest on medium speed until incorporated, about 2 minutes. Scrape the bowl and continue to mix on slow speed. Add the dry ingredients in thirds, making sure that they are well-incorporated after each addition. Fold in the grated carrot with a spatula scraping the sides as you go. Transfer the batter to the prepared pan. Bake for 30 to 35 minutes. The cake should dome and have taken on a slightly golden-orange color. Test the doneness by inserting a toothpick into the middle of the cake. The toothpick should come out moist, but clean. Let the cake cool on a rack for 10 minutes. Remove the cake from the pan while it is still slightly warm, as it will be harder to get out once it cools completely.

Ice Cream:
Makes approximately 1 quart of ice cream
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
6 egg yolks
In a medium-size bowl, whisk the egg yolks together. In a large saucepot, bring the cream, milk, and sugar to a low simmer over medium-high heat for 2 minutes, or until the sugar has fully dissolved.  Watch the pot closely, as it will boil over quickly. Temper the eggs by whisking 1 cup of the hot cream in a slow, steady stream into the yolks. You want to add the hot cream slowly to gradually increase the temperature of the egg yolks without scrambling them. Strain the ice cream base through a fine-mesh sieve into a large bowl.  Set the bowl over ice, or in an ice bath, and stir the ice cream base with a whisk until it has cooled slightly.  Once the base has cooled, transfer it to an airtight container and refrigerate for at least 6 hours, preferably overnight. Churn the chilled base in an ice cream maker per the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Freeze for at least 2 hours before serving. 

1 cup walnuts
1/4 cup honey
1/2 teaspoon kosher salt
in a small bowl stir together the walnuts and honey to evenly coat the nuts. Spread the nuts in a baking pan lightly coated with pan spray. Sprinkle the salt over the nuts. Toast the nuts in the oven rotating to evenly toast the nuts for about 8 minutes. Remove the nuts and allow to cool to room temperature. Roughly chop the walnuts and set aside.

Rum Raisins:
1 cup  Golden Raisins
1 cup  Simple Syrup (recipe below)
1 cup  Dark Rum
1 each  Cinnamon Stick
Heat the raisins, simple syrup, rum, and cinnamon stick to a simmer to plump the raisins. Remove from the heat and set aside to infuse the rum syrup into the fruit and chill to room temperature. Reserve the fruit in the syrup until serving.

Vanilla Pineapple:
1 cup  Pineapple, large dice
2 cups  Simple Syrup (recipe below)
½ each  Vanilla Bean
Heat the simple syrup and vanilla bean to a boil, remove from the heat and set aside to infuse the vanilla into the syrup and chill to room temperature. Toss the diced pineapple in the vanilla syrup and reserve the fruit in the syrup until serving.


Caramel Sauce:
Makes 2 cups of caramel
2 cups plus 2 tablespoons granulated sugar
3/4 cups   water
1 tablespoon   light corn syrup
1 cup    heavy cream
1 teaspoon   lemon juice
1 tablespoon   unsalted butter
1 teaspoon   vanilla extract
Pinch of salt

Combine the sugar, corn syrup, and water in a large saucepot.  Using a wet pastry brush, brush down the sides of the inside of the pot. Cook the mixture over high heat until it turns dark amber. Watch the caramel closely when it starts to yellow, as it will turn dark very quickly thereafter. Standing back, slowly whisk in the cream (it will sputter and bubble vigorously for a while) and bring the caramel to a boil. Remove from heat. Whisk in the lemon juice, butter, vanilla, and salt. Carefully, strain the hot caramel through a fine-mesh sieve and transfer it to a heat-proof, air-tight container. Set aside to cool completely. Cover and chill. 

To assemble:
2 cups  heavy cream, whipped stiff
2 bottles orange soda
Whip the cream and set aside. Using an ice cream scoop, place 2-3 scoops of the ice cream into a tall sundae glass alternating with the walnuts, raisins, pineapple, and caramel sauce to layer the nuts, fruit and sauce throughout the glass. Pour the orange soda over the ice cream. Top the glass with whipped cream and chunks of carrot cake.

Simple Syrup:
Yields 1 quart
3 cups sugar
3 cups water
Put the sugar and water in a large sauce pan and whisk to combine. Heat over high heat and bring the sugar water to a rapid boil. Reduce the heat to medium and simmer for 5-7 minutes. The sugar should be completely dissolved. Remove the syrup from heat and let it cool to room temperature. Store the syrup in an airtight container in the refrigerator.