Red Hot Chiles Carrot Cake
Wednesday, 27 March 2013
This recipe is from David Paul's Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It's also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter. Read more spicy cake recipe ideas here.
At a glance
3/4 pound butter
Preheat the oven to 350 degrees F. Whip the butter, sugar and the vanilla together until creamy. Add the eggs in four portions until the eggs are absorbed. In a separate bowl, sift together the flour, baking soda, and cinnamon and add the dry mixture to the wet mixture in four portions. Next fold in the carrots and the piquins. Place the batter in a 10" round greased and floured cake pan, and gently tap the filled pan to remove any air bubbles. Bake for approximately 1 hour. Test the center of the cake with a toothpick; when it comes out clean the cake is done. Place the cake on a wire rack to cool. When cool, cut the cake into three layers. Moisten the layers with the syrup and schnapps.