Carrots roasting until their edges caramelize, then a glossy glaze and a scatter of toasted pecans: Rooibos Carrot Cake N°596 from Dammann Frères, a caffeine-free rooibos with carrot, cinnamon and ginger, brings its warm, honeyed spice to a savory side.
Serves 4 · 35 min
Ingredients
- 4 g Rooibos Carrot Cake N°596 (Dammann Frères)
- 1/2 cup (125 ml) water at 203°F (95°C)
- 1 1/2 lb (700 g) carrots, halved lengthwise
- 2 tbsp olive oil
- Salt and pepper
- 1 tbsp honey
- 1 tbsp butter
- Chopped toasted pecans
Method
- Steep 4 g of Rooibos Carrot Cake in 1/2 cup (125 ml) of water at 203°F (95°C) for 6 minutes, then strain.
- Toss 1 1/2 lb (700 g) of carrots, halved lengthwise, with 2 tbsp of olive oil, salt and pepper, and roast at 425°F (220°C) for 20 minutes.
- Meanwhile, simmer the rooibos with 1 tbsp of honey and 1 tbsp of butter until reduced by half.
- Pour the glaze over the carrots, roast for 5 to 10 minutes more until tender and glossy, and sprinkle with chopped toasted pecans.
The star of this recipe: Rooibos Carrot Cake N°596, by Dammann Frères.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Rooibos Carrot Cake N°596
