Guilt-less Desserts & Treats for your Family
Forget middle child syndrome. I have recently learned that the third child is perhaps the most in need of a psychiatric trust fund. Case in point; the simple mobile.
The first child has an elaborate mobile that hangs over their cot. It plays flawless music, spins with precision and brings a smile to their face whenever it is played.
The second child has the same mobile as the first, but it doesn’t get hung until they’re 6 months old. And only then because they’ve started to wiggle like a possessed worm on the change table and you recall the first child laying temporarily still whilst it played. It still plays music but even louder than the lullaby is the cranking of the gears that now only occasionally turn the mobile. The toys that hang are missing the odd limb or ear but it still brings a smile to their face whenever it is played.
The third child doesn’t have a mobile; they have a balloon on a stick. Granted it’s a Frozen Balloon with a sister on each side, but still… it’s a balloon on a stick. The only music is the high pitched Christmas themed lullaby sung incorrectly (yet very lovingly) by the first child, and the spinning of the balloon is the duty of child number 2. The mobile is a low budget, full family affair but it still brings a smile to their face.
This Carrot Ripple Cake has a lot in common with the third child. It’s made from left overs, it requires no special equipment and brings a smile to everyone’s face (and their bellies!). I featured these Carrot Cake Cookies recently and they’ve been a huge hit. The Cookies have all the flavour of Mummy Made.It’s most popular recipe, the Carrot Cake, but in a simple, no fuss, quick eating soft cookie packaging. How can we make these cookies even betterer? Make them into a Carrot Ripple Cake of course.
Ripple Cakes are very old school Aussie, but the first time I ever made (and ate one) was when I made a Cherry Ripe version. I even had to look up a video on You Tube on how to line the cookies up! Our house growing up was more into sponges and Pavlovas than ripples. For all the Ripple Cake virgins out there, it is essentially rows of biscuits joined together by cream then covered (and smothered) in more cream. When left overnight the cookies soften and the cake takes on a flavour equal parts cookies and cream. It’s a super simple dessert to prepare and is always a party favourite.
I have paired the Carrot Cake Cookies with Lemon Cream in this Carrot Ripple Cake, which is the same combination of flavours I have used here and here. If you were feeling adventurous then you could swap the lemon for chocolate or go with a simple whipped cream.
- 12 Carrot Cake Cookies
- 2-3 Cups of Lemon Cream
- Optional for decoration- nuts, carrots, sultanas
- 1/3 Cup Maple Syrup
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 Cup Walnut or Almond Meal
- 1 Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon Nutmeg
- Dash of Salt
- 3 Tablespoons Coconut Oil, softened
- 1 Cup grated Carrot
- 1/2 Cup Sultanas or Raisons (can omit)
- 2 400ml cans Coconut Cream, opened and refrigerated overnight
- 4 teaspoons Vanilla Extract
- 1 teaspoon Maple Syrup
- 4-6 teaspoons lemon juice
- Zest of 2 lemons
- Preheat the oven to 175C/350F.
- Line and grease 2 baking trays.
- Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
- Add the dry ingredients and mix until combined.
- Add the coconut oil and carrot and mix until the dough comes together.
- Add the sultanas and gently stir through.
- Spoon 1 Tablespoon of cookie dough onto the greased tray and flatten slightly.
- Repeat with the remaining cookie dough (it will make approximately 14 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
- Bake, 1 tray at a time, for 17 minutes,or until they start to brown on top and their bottoms go firm.
- Allow to cool on the tray.
- The cookies will firm upon cooling.
- Remove thickened cream from the can, discard the watery component.
- Place cream, maple syrup and vanilla into a mixing bowl of a kitchen stand mixer and whisk on high until thickened.
- Add the lemon juice and zest and whisk until combined and thick.
- Place the cream in the fridge to thicken for at least 30 minutes before using.
- Spread a small amount of lemon cream over a serving plate.
- Spread the Lemon Cream over the bottom side of 1 biscuit and top with another biscuit.
- Continue spreading and stacking until you have 6 biscuits in a pile.
- Place biscuit pile lengthways on the tray (so that each biscuit is in contact with the plate). The cream already on the plate will help it to stand up and stay in place.
- Repeat the process 2 more times, and lay the biscuit piles next to each other on the tray.
- Spread the Lemon Cream over the top and sides of the biscuit piles until the biscuits are completely covered in cream.
- Cover and keep in the fridge for at least 24 hours before serving.
- Sprinkle grated carrot, sultanas and nuts over the top of the desert and serving tray.
- Slice and serve.