WILL IT FOCACCIA?! Episode 27 - Carrot Cake 🥕🐰 Ingredients: 1 batch of Same-day Focaccia Dough* but sub in 420-450ml (1.75-1.9 cups) warm carrot juice for the water. *dough recipe is in my cookbook or can be found pinned at the top of my page here. 🥕 Carrot Cake Mixture 🥕 75g (3/4 cup) pecans or walnuts, chopped finely 105g (1.25 cups) grated carrots Zest of 1 orange 2 Tablespoons brown sugar 1.5 teaspoons cinnamon Optional: 85g (2/3 cup) raisins, golden raisins or sultanas. Soak them in boiling water for 3 minutes first and squeeze all excess liquid out before adding to mix Mix all of the ingredients together and fold HALF of the carrot cake mix into the dough during the stretch and folds (save the other half to stuff inside). Proof for 1-1.5 hours. While the dough is proofing, make the cinnamon filling. Some of this will be stuffed inside the dough and some will be dimpled on top. 🥕 Brown Butter Cinnamon Filling 🥕 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract *You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside. Once the dough has proofed in bowl, tip into a 9x13 metal tray lined with nonstick parchment and 2 Tbsp melted salted butter. Spread the dough into an even layer and spread over just under half of the cinnamon mixture and the second half of the carrot cake mixture. Fold and flip as instructed in focaccia tutorial. Cover and proof for 1-1.5 hours. Preheat oven to 220C/430F. Sprinkle an additional 55g (2/3 cup)grated carrot over the fully proofed dough and the rest of the cinnamon mixture over the top (you’ll need to warm it back up first). Dimple and bake for. 19-24 minutes or until it’s a deep golden brown colour. 🥕 Cream Cheese Drizzle 🥕 Whisk together: 100g (7 Tbsp) cream cheese, room temp 2 Tbsp (30ml) milk (plus more if needed to reach drizzling consistency) 95g (3/4 cup) powdered sugar 1/4 teaspoons Once the focaccia has cooled, drizzle with the icing and top with some more finely diced pecans (about 20g or 1/4 cup). Enjoy! 🥕🐣🐰 #willitfocaccia #carrotcake #sweetfocaccia #easterrecipes #breadtok #focacciatok - @_lacebakes_