This is no ordinary carrot cake, said co-owner Debi Bell-Matassa, a pastry chef who has trained her staff to make the restaurant’s house desserts. The two-layer, 6-inch-tall cake, is a family recipe made with cooked, pureed carrots, fresh pineapple and pureed walnuts. The moist layers are then lathered with limoncello cream-cheese frosting made with fresh vanilla bean. “It’s comfort food taken up a notch,” Bell-Matassa said.  Click to see full article.

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