Print Recipe

Carrot Ripple Cake

A simple combination of carrot cake biscuits and lemon cream make for an easy and tasty dessert
Prep Time20 mins
Cook Time20 mins
Total Time1 d 1 hr
Servings: 10
Author: Lisa@mummymade.it

Ingredients

Carrot Ripple Cake

  • 12 Carrot Cake Cookies
  • 2-3 Cups of Lemon Cream
  • Optional for decoration- nuts carrots, sultanas

Carrot Cake Cookies

  • 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

Lemon Cream

  • 2 400 ml cans Coconut Cream opened and refrigerated overnight
  • 4 teaspoons Vanilla Extract
  • 1 teaspoon Maple Syrup
  • 4-6 teaspoons lemon juice
  • Zest of 2 lemons

Instructions

Carrot Ripple Cake

    Carrot Cake Cookies

    • 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.

    Lemon Cream

    • 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.

    Construction

    • 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.