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Carrot Cake with Lemon Cream Icing

CARROT CAKE WITH LEMON CREAM ICING This recipe makes 2 18cm (7 inch) cakes to form a layer cake
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Carrot Cake

  • 4 Eggs seperated
  • 120 grams unsweetened Applesauce see recipe below
  • 2/3 cup Dates
  • 1/3 cup boiling Water
  • dash of Bicarbonate of Soda
  • 2 teaspoons Vanilla Extract
  • 1/2 Cup Milk of choice
  • 1 3/4 cup grated Carrot
  • 1/2 cup of Coconut Flour
  • 2/3 cup of Almond Meal
  • 4 teaspoons Baking Powder
  • Extra dash of bicarbonate of soda
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Ginger
  • 1/2 teaspoon ground Nutmeg
  • Dash of salt
  • Optional; 2/3 cup Nuts walnuts, pistachios

Apple Sauce

  • 4 apples peeled and cut into small pieces
  • 3/4 cup water

Lemon Cream Icing

  • 1 can Coconut Cream opened and refrigerated overnight (or at least 5 hours)
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Maple Syrup
  • 2 teaspoons Lemon Juice
  • Zest of 1 Lemon

Instructions

Carrot Cake

  • Preheat the oven to 175C/350F
  • Grease and line 2 18cm (7inch) round cake tins (20cm/8inch could also be used)
  • Place the dates in a bowl. Add the boiling water and bicarbonate of soda.
  • Allow to sit for at least 20 minutes.
  • Add the date mixture and the applesauce to a blender and pulse until pureed.
  • Place the egg whites into the mixing bowl of stand mixer with a whisk attachment fitted.
  • Whisk on medium/ high until medium peaks form.
  • Add the puree mix and whisk on medium/high until combined and fluffy.
  • Add the egg yolks one at a time; ensuring that it has been fully incorporated before adding the next.
  • Add the vanilla extract. Wisk on medium/high until combined.
  • Slowly add the milk.
  • In a bowl, sift together the coconut flour, almond meal, baking powder, bicarbonate of soda, spices and salt.
  • Gently fold the flour mix in 3 lots to the egg mixture.
  • Add the carrots and nuts (if using) and stir to combine (do not over stir).
  • Evenly divide the cake mixture into the 2 prepared tins.
  • Bake for 30 minutes.
  • Remove from the oven and allow to cool completely before removing from the tin.

Apple Sauce

  • Place the apples and water in a small saucepan and cover with lid.
  • Bring to the boil, then simmer for 7-10 minutes, or until apple is soft.
  • Blend/mash until a smooth puree is formed.
  • Store in the fridge.

Lemon Cream Icing

  • Remove the thickened cream from the can, discard the watery component.
  • Place the cream into a mixing bowl and whisk on high until thickened.
  • Add the vanilla, maple syrup, lemon juice and zest and whisk until combined and thick.
  • Spread 1/3 cup of lemon cream over the 1st cake.
  • Place the 2nd cake on top and spread the cream over the cake.
  • You will have cream left over to serve with the cake (or to just eat!)
  • Refrigerate for 30 minutes before serving.

Notes

The cream on my cake went a slight brown colour after being in the fridge overnight. It was still tasty. The left over cream didn't, so it must have been the combination of the cake and acidic cream.