It can easily be found in a bowl of soup, in a plate of stir fried greens or part of a healthy salad dish. We are, of course, talking about carrots.
And to make The Carrot Cause at Palio an even more memorable event, our Executive Pastry Chef Kenny Kong has decided to bake up a storm. What could be better to celebrate the inaugural Carrot Cause than to whip up a gigantic carrot cake? Chef Kong’s delicious cake has just the right proportion of spice to work up a strong nutty taste, covered in a layer of decadent sour cream frosting.
This carrot cake is set to be a show-stopping, attention-grabbing, palate-pleasing and hunger-satiating crowd favourite!
We spoke to the chef himself and dug out three interesting facts of this delish Carrot Cake just for you.
Fact #1:
The preparation for this pretty-looking Carrot Cake involves a taxing process that can last to a few days, making this a really special and tailored order.
Fact #2
The biggest challenge in baking this Carrot Cake is the meticulous attention needed to trim the cake down to a Carrot look as well as making it look delicious and appetizing!
Fact #3
Contrary to popular beliefs and housewives’ tales, no special flour is required for this Carrot Cake. That means the rest of us can bake a Carrot Cake as well!
Now that we’ve piqued your curiosity and you feel this intense desire to lay eyes upon this cake and possibly take a bite out of it, do come down and join us at the RWS Carrot Cause where it will be auctioned off in the Carrot Bid on 29 May at Palio.
So book your seats now! Visit rwsentosa.com/carrotcause, call 6577 6688 or email dining@rwsentosa.com. The first seating is SOLD OUT! So grab your places for the second seating, starting at 8:45pm.
