CARROT CAKE DUTCH BABY that’s perfect for Easter.
This Easter inspired Dutch Baby is the perfect balance of brunch showpiece and the warm flavors of carrot cake. A classic puffed Dutch Baby pancake bakes in a hot skillet until golden with crisp edges and a custardy center. While it bakes, finely grated carrots cook down into a glossy, lightly spiced compote with maple and orange. Spoon the warm carrots into the center of the Dutch Baby and finish with creamy whipped maple mascarpone, toasted toasted walnuts, and a dusting of powdered sugar for a beautiful spring brunch centerpiece.
VANILLA DUTCH BABY WITH CARROT CAKE SPICED COMPOTE
A golden, puffed Dutch Baby baked in a hot skillet and topped with warm spiced carrot compote, creamy maple mascarpone, and toasted walnuts. Consider this a carrot-cake inspired centerpiece perfect for Easter or spring brunches.
Ingredients
Instructions
- Preheat the oven to 425º. Place a 10-inch cast iron skillet in the oven while it heats so the pan becomes very hot.
- In your mixing bowl, whisk your eggs till frothy.
- Whisk in milk and vanilla.
- Gradually whisk in the flour, sugar, salt, and cinnamon. Whisk until completely smooth and slightly frothy.
- Let the batter rest for 10 minutes while the oven finishes heating.
- Heat a medium skillet or saucepan over medium heat and melt the butter. Add the grated carrots and cook for 3–4 minutes, stirring frequently, until the carrots soften.
- Stir in maple syrup, fresh orange juice, toasted walnuts, cinnamon, ginger, and a pinch of salt. Continue cooking for 5–7 minutes, stirring occasionally, until the carrots become glossy and slightly jammy.
- Remove from heat and set aside.
- Carefully remove the hot skillet from the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
- Immediately pour the batter into the hot skillet and return it to the oven. Bake for 18–20 minutes until the dutch baby is dramatically puffed with deep golden edges. Avoid opening the oven door during baking.
- In a small bowl, stir together mascarpone and maple syrup until smooth and lightly sweetened.
- Remove the dutch baby from the oven. Spoon the warm carrot cake compote into the center.
- Add dollops of maple mascarpone, then sprinkle with copped roasted walnuts.
- Finish with a generous dusting of powdered sugar, a drizzle of maple syrup, and a little fresh orange zest. Place a few carrot leaves on top of it all.
- Serve immediately while the pancake is still warm and puffed.
