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1
Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch).
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2
In an electric mixing bowl whip yolks and sugar together until silky.
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3
Add oil slowly.
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4
Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture.
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5
Add in the carrot and spices.
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6
Whip egg whites with sugar to a soft peak and fold it gently into the mix.
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7
Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes.
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8
When ready, unmold on to wire screen until cold.
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9
Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached.
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10
While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water.
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11
Keep mixing at second speed until ready to use.
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12
In a blender, mix all ingredients together until smooth.
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13
Keep refrigerated.
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14
Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange
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15
Boil all ingredients together for 1 minute.
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16
Strain and cool down before using.
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17
Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish
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18
Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan.
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19
Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top.
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20
Pull out the cookie cutter and sprinkle some shredded coconut on top.
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21
Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple.
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22
Enjoy!
