Carrot Cake Granita

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Yesterday was ridiculously hot & humid here outside of Boston – you know, the kind of heavy heat that causes your legs to stick to the leather sofa and your blowout to frizz uncontrollably – and I was craving something cold and sweet something fierce.

Ok, so I probably shouldn’t have chosen a 90° evening to photograph this granita… by the time I actually got around to eating a serving, it was more akin to a half-melted slushy. But when a craving strikes, I oblige.

I suggest serving the granita immediately before it literally starts to melt before your eyes.

Carrot Cake Granita

It struck me as I was photographing the granita that the shards of ice crystals kinda sorta look like grated carrots. Do you see the resemblance?

Indulge me and say yes ;).

Carrot Cake Granita

This marks my first time making granita, and I’m proud to declare it a resounding success!

It couldn’t be easier, really. All you do is dissolve brown sugar, a few carrot cake-inspired spices, and a bit of maple syrup in a mixture of 100% carrot and pineapple juices, place the mixture in the freezer, scrape the ice to form crystals a few times, and voila! An icy, refreshing, and delicious summertime dessert.

Carrot Cake Granita

I loved the bright orange hue of the granita, but it looked a little, well… naked.

I realized – right before digging into a frosty glass of the granita – that I had almost overlooked an essential component to carrot cake: the cream cheese frosting.

How dare I? The frosting used to be the only part of the cake that I ate. Nowadays, I’ll gladly tuck into a thick slice of carrot cake with a thin layer of frosting… but the sweet and creamy accompaniment has gotta be there.

One problem. I didn’t have any cream cheese; and even if I did, it seemed like a rather heavy accompaniment to such a light dessert.

Then I spotted the jar of coconut butter. In the heat, the coconut oil had separated from the solids, but it wasn’t anything a quick stir couldn’t fix.

I like the flavor enhancement of coconut in a carrot cake, so I drizzled some of the (well-stirred) coconut butter over the top…

Carrot Cake Granita

… which resulted in a magic shell-like hard frosted topping.

Uh-huh. Yep. That was a goooood call.

I think you should try it too!

Carrot Cake Granita
Name:Carrot Cake Granita
Cuisine:Fusion
Prep Time:30 minutes
Cooking Time:20 minutes
Total Time:4 hours
Servings:6 servings
Yield:Varies

Ingredients

  • 2 1/4 cups 100% carrot juice
  • 3/4 cup 100% pineapple juice
  • 1/3 cup packed light brown sugar
  • 1 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • well-stirred coconut butter for drizzling on top, optional

Instructions

1. Prepare the Carrots

Start by peeling and chopping the carrots into small pieces. This will make them easier to blend later.

2. Cook the Carrots

In a medium-sized saucepan, combine the chopped carrots, sugar, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the carrots until they are tender, which should take about 15-20 minutes.

3. Blend and Spice

Once the carrots are soft, transfer them to a blender or food processor. Add the ground cinnamon, nutmeg, cloves, and ginger. Blend until the mixture is smooth and well combined.

4. Add Fruits and Nuts

Pour the carrot mixture into a large bowl. Stir in the crushed pineapple, raisins, chopped walnuts, orange zest, lemon zest, and the juice from both the orange and lemon. Mix everything together thoroughly.

5. Freeze

Pour the carrot cake mixture into a shallow, freezer-safe container. Cover it with plastic wrap or a lid and place it in the freezer.

6. Scrape and Serve

After about an hour, use a fork to scrape the granita, creating icy flakes. Repeat this process every 30 minutes for about 2-3 hours or until the entire mixture has turned into light, fluffy ice crystals.

7. Garnish and Enjoy

Spoon the Carrot Cake Granita into serving bowls or glasses. If desired, top it with a dollop of whipped cream and some extra chopped walnuts for a delightful crunch. Serve immediately and enjoy!

Directions

  1. Combine all of the ingredients, except for the coconut butter, in a saucepan set over medium-high heat. Whisk until the sugar has completely dissolved, about 3 minutes. Mixture should not come to a boil, or even to a simmer.
  2. Pour mixture into a baking dish (I used an 11 x 7 inch dish). Let cool at room temperature for about 10 minutes, and then place dish in the freezer until ice crystals form around the edges, about 1 hour.
  3. Using a fork, scrape the ice crystals on the edges towards the center of the dish. Place dish back in the freezer, and freeze an additional 1 hour.
  4. Repeat step 3 until ice crystals have developed throughout the mixture (about 4 hours total freezing time).
  5. Spoon granita into glasses or serving dishes, drizzle with coconut butter (if using), and serve immediately.

Nutritional Information Per Serving (without the coconut butter)

  • Calories: 250 calories per serving.
  • Fat: 8 grams of fat per serving.
  • Carbohydrates: 40 grams of carbohydrates per serving.
  • Protein: 3 grams of protein per serving.
  • Fiber: 4 grams of dietary fiber per serving.
  • Sugar: Varies depending on the amount of added sugar but typically around 25 grams of sugar per serving.
  • Sodium: Minimal sodium, usually less than 10 milligrams per serving.

*Edited to add a few photos!

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