About the Chef
With having over 12 years of experience globally, Akshay Batra started his career by interning at the Taj Lands End back in 2002. He slowly proved his worth with time and moved up to the ranks of Pastry Chef at the iconic Atlantis, The Palm hotel in Dubai. He did his Bachelor’s degree in hotel management from the Welcomgroup graduate school of Hotel Administration in Manipal and his Associate’s degree in Baking & Pastry Arts from the world-renowned Culinary Institute of America in New York.
He has worked with the MGM grand in Las Vegas and also at the Palms Hotel in Las Vegas for close to 3 years and got to work with some award winning and Michelin starred restaurants. Akshay then moved back to India in 2010 and worked with the Taj Lands End in Mumbai for 5 years. He moved to Dubai to be part of the pre-opening team at Intercontinental Dubai Marina in 2015 as Head Chef Pastry & Bakery. He currently works at the Atlantis as the Pastry Chef and creates magic daily with his amazing team!
Summary
Serves: 8-10 people
Prep Time: 30-45 minutes
Yields: Two 500g cakes
Ingredients
- Eggs – 110g
- Castor sugar – 190g
- Flour – 125g
- Baking soda – Pinch
- Baking powder – Pinch
- Salt – 1g
- Cinnamon powder – 2g
- Walnuts – 35g
- Grated carrots – 175g
- Grated pineapple – 70g
- Oil – 80g
For the cream cheese frosting:
- Cream cheese – 250g
- Butter – 125g
- Icing sugar – 75g
- Lemon juice – 5ml
Method
- In a machine bowl, whip the eggs and castor sugar until light and foamy.
- Fold in the dry ingredients.
- Lastly fold in the walnuts, pineapple and carrots.
- Line a cake ring with pan coating/butter and pour in the mixture.
- Bake at 170 C for 12-15 minutes until light golden brown.
- For the cream cheese frosting: In a machine bowl paddle your butter until soft and then add in the cream cheese and icing sugar. Paddle this until light and fluffy. Lastly, add In the lemon juice to this.
- Cool down the sponge and slice it. Layer the carrot cake sponge with the cream cheese frosting.
- You could garnish it with some carrots made with sugar fondant or garnish it with some chopped walnuts.
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