Guilt-less Desserts & Treats for your Family
It is now two days after Christmas and it has finally caught up with me… I am exhausted! Today has consisted of watching ‘Frozen’ (3yo S’s favourite movie), an afternoon nap, and a simple lunch of prawns and Chocolate Avocado Mousse (don’t worry; not in the same bowl!). There was no energy (or money!) to even venture out to the Boxing Day sales.
This year, we hosted Christmas Lunch at our house. It’s the year of babies in our family (Miss L born in August, my nephew in October and another niece/nephew due in February) so travelling was limited this year and it was just my parents and us. It was a much smaller affair than in years gone but by no means less noisy! Hosting Christmas Lunch is not just about cooking copious amount of food (which we are still eating and we will continue to live off leftovers for the next week!) but it requires a clean house, matching cutlery and non-bunnykins plates and bowls. This is difficult in a house with 3 kids, a spoon thief, and a draw full random non-matching Wiggles, Star Wars and Disney crockery. In the end we found six matching plates, pulled the good cutlery out of storage and managed to not permanently stain the white table cloth (which was a Christmas miracle!).
I decided to share this recipe for a Slow Cooked Carrot Cake straight after Christmas because, well, Pudding. Or more precisely pudding, tarts, cakes, cookies, and so much turkey. If you, like me, are still feeling full from Christmas Day and have enjoyed some Christmas pudding for breakfast (as is a Boxing Day tradition) then you’ll appreciate this lighter, vegetable fuelled cake. This Slow Cooked Carrot Cake is super moist, full of spices and topped with a fresh Lemon Cream Frosting. It is a refreshing change to the heavy Christmas Cakes and Puddings consumed (in great quantities!) over the past month.
This Slow Cooked Carrot Cake is a modification of my Pumpkin Spice Cake, which was a version of this Banana Cake from Not Quite Nigella. It’s different from other Carrot Cakes as it uses cooked carrots (rather than grated) and is baked at a low temperate for longer. After the cake is baked it is placed in the freezer for one hour to lock in the flavour and make the moistest, softest Carrot Cake you’ve ever eaten. One of my testers told me it tasted almost like a pudding it was so soft! I really, really like this method of cooking a cake. There’s the Pumpkin Spice version as well as a Gingerbread and a Chocolate Gingerbread version (both that use mashed Sweet Potato) in my ‘A Healthy Christmas‘ recipe eBook. The cake is quite different in texture to a traditionally baked cake so be prepared for a lot more softness in each bite. If you are worried about your carrots being too wet, quickly toss them in a saucepan over a low heat. You don’t want to cook them or brown them off but it can help to remove any extra moisture build up from the surface of the carrots.
- 1 1/4 Cup purreed cooked Carrot - measured after purreeing (to make: steam or boil carrot until soft then blend)
- 3 Eggs
- 1/3 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/2 Cup Coconut Flour
- 1/4 Cup Arrowroot
- 3/4 Cup Almond Meal
- 1 1/2 teaspoons Bicarb
- Dash of Salt
- 1/2 teaspoon Ginger
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1 1/2 Cups (minus 1 Tablesoon) Milk (of choice)
- 1 Tablespoon Vinegar or Lemon Juice
- 1 400ml Can Coconut Cream, refrigerated overnight with the thick cream removed and the watery part discarded (shoud be 1- 1 1/2 Cups of cream)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple Syrup
- 2 teaspoons lemon juice
- Zest of 1 lemon
- Preheat the oven to 140C/285F. Line and grease a 18cm or 20 cm (8 inch) square cake tin.
- Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy.
- Add the maple syrup and vanilla extract and beat on high until smooth.
- Add the purred Carrot to the mixture, beating on high.
- In a separate bowl, sift together the dry ingredients. Add the milk to the vinegar and stir until combined.
- Add the milk and dry ingredients alternatively, starting/ending with the milk.
- Pour into the cake tin and bake for 1 hour, 50 minutes to 2 hours or until cooked through. The cake will be very moist.
- Immediately put the cake in the freezer for 1 hour.
- Remove and keep at room temperature until cooled completely and remove from the tin.
- Frost with Lemon Cream Frosting and decorate if desired.
- The cake will become denser as it ages. Store in the fridge.
- Place the ingredients into the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk on high until thickened.
- Place cream in the fridge to thicken before spreading over the cake.