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Slow Cooked Carrot Cake

A super moist and dense Carrot Cake with loads of spice flavour and topped with a fresh lemon cream frosting.
Prep Time30 mins
Cook Time2 hrs
Total Time4 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Slow Cooked Carrot Cake

    • 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

    Lemon Cream Frosting

    • 1 400 ml 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

    Instructions

    INSTRUCTIONS

      Slow Cooked Carrot Cake

      • 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.

      Lemon Cream Frosting

      • 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.

      Notes

      Adapted from Not Quite Nigella