It's day ten of the Christmas Countdown Cookie Advent Calendar for 2021. Carrot cake stacks aren't exactly a cookie, but they most certainly are close enough. Moist spongy carrot cake surrounding dairy-free cream cheese filling is a perfect frozen treat to match the holiday season.
Makes: Depends on the size of the cookie cutters, about 10 stacks
Best served: Partially frozen
Prep & Assemble Time: ~45 minutes Cook time: 20 minutes
A great frozen treat is the carrot cake stacks. They mimic an ice cream sandwich with the soft and moist carrot cake and the creamy dairy-free filling.
Carrot cake is a year-round family favorite. The cake is moist and sweet. In the fall we add cinnamon and other spices to give it more of a kick. The carrots are definitely sweeter, but that can be fixed by using less sugar and more ginger.
Ingredients
Cake
2 eggs, yolks and white
1 egg white
1/2 cup sugar
1/3 cup coconut oil
1/4tsp kosher salt
1/4tsp arrowroot powder
2 cups carrots, peeled and grated
2 1/2 cups almond flour
1tsp ginger, ground
Frosting
8 ounces of cream cheese. I use and recommend Kite Hill Cream Cheese- Plain
1/2 cup Turbinado sugar
Instructions
Prepare the cream cheese filling first and put it in the fridge to chill.
Once the cream cheese is put together preheat the oven to 350 degrees Fahrenheit.
Prepare a large baking sheet. Line the sheet with parchment paper. The cake will be cut out with cookie cutters. I was successful in simply greasing the tray and not using parchment paper.
Frosting
Mix together the cream cheese and sugar.
Place it in the fridge to chill and let the natural flavor of the sugar and cream cheese mull together.
Cake
Peel and grate two cups of carrots. The carrot peels can be used in other recipes, fed to livestock, or discarded.
In a mixing bowl, beat together the coconut oil, eggs, egg white, and sugar. Scrape the sides of the bowl to make sure that everything is fully incorporated.
In a separate bowl combine all of the dry ingredients.
Gradually add the dry ingredients to the wet ingredients. Occasionally scrape the sides of the bowl to make sure that there are no clumps of flour. I guarantee that it is no fun to get a bite of flour when eating the carrot stacks.
Once all the dry ingredients have been added to the wet ingredients, turn off the mixer.
Gently fold in the grated carrots.
Pour the batter onto the sheet tray. Take a spatula and even out the batter. I recommend the height of the batter around half an inch.
Bake for 20 minutes or until a toothpick is clean. Take the cake and put it in the freezer until it is almost frozen about 30 minutes.
Take a toothpick and gently insert it into the batter in the middle of the tray. Immediately take the toothpick out if the toothpick comes out with batter stuck to it then the cake needs to be cooked longer. If it comes out clean, then the cake is ready.
Assembly
Take the partially frozen cake and place it on the counter. You can leave it in the pan
Take a cookie cutter and cut out an even number of pieces.
Spread some of the cream cheese filling on half of the pieces. Take the other half and place them on top
The cake scraps can be used to make cake pops! I had difficulty using cookie cutters that had small, isolated edges. Like the tree in the picture.
Enjoy!
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