Carrot-Cake Parfaits

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from marthastewart.com

Ingredients

  • 1

    cup heavy cream

  • Pinch of coarse salt

  • 2

    tablespoons grated orange zest

  • 1

    cup confectioners' sugar

  • 16

    ounces cream cheese, room temperature

  • Cream-Cheese Filling

  • 1

    cup apricot jam

  • 1

    teaspoon ground ginger

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon coarse salt

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon baking powder

  • 1 1/2

    cups all-purpose flour

  • 1

    tablespoon grated peeled fresh ginger

  • 1

    cup safflower oil

  • 1/2

    cup packed light-brown sugar

  • 1/2

    cup sugar

  • 2

    large eggs

  • Vegetable-oil cooking spray 8 ounces carrots, peeled and grated (about 4 cups)

Directions

Preheat oven to 350 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment. Whisk together carrots, eggs, sugars, oil, and fresh ginger. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Fold flour mixture into carrot mixture. Spread batter in pan. Bake until golden and a toothpick comes out clean, about 20 minutes. Let cool in pan on a wire rack 20 minutes. Invert onto rack; let cool completely. Cut out 16 cake rounds to fit in an 8-to-10-ounce glass, piecing together scraps as necessary. Make the cream cheese filling: Beat cream cheese on medium until smooth. Beat in sugar, zest, and salt. Fold in cream. Spoon 2 tablespoons jam into each glass; layer with 1/4 cup filling, then 2 cake rounds, pressing to compact. Top each with 2 tablespoons filling and serve.

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