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Carrot Icebox Cake

cook:

25 min

8 servings

The final day of my Easter Series! I knew I had to make a dessert, but I just wasn’t going to make a traditional carrot cake. I kept passing these ginger cookies at Trader Joe’s (you can use any ginger cookie you have access to) and just knew there was something there. My mind instantly went to those icebox cakes that my grandmother used to make. Icebox cakes are perfect since they are fully assembled the day before - freeing up precious time the day of! Utilizing a carrot walnut filling (only sweetened with maple syrup!) was a no brainer to make this icebox cake a carrot cake! The whipped cream has tons of texture and carrot cake flavor thanks to the whole block of cream cheese we use. It’s everything you want in a carrot cake, but with like 20% of the effort. I utilized a food processor to make my life even easier, but if you don't have one you can still do this all by hand!

Ingredients

• 9 oz Thin Ginger Cookies

carrot filling:

• 2 large carrots

• 1 cup walnuts

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

whipped cream:

• 1 pint heavy whipping cream

• 8 oz cream cheese, softened

• 2 tbsp maple syrup

Directions

1.

Add carrots and walnuts to a food processor. Pulse and blend until the carrots are finely chopped. Then while the mixer is going, stream in the maple syrup. Stop the mixer and add the cinnamon and maple syrup. Mix again until the carrots and walnuts are finely chopped and everything is coming together.

• 2 large carrots

• 1 cup walnuts

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

2.

Set aside and quickly rinse out the mixer.

3.

Add heavy cream, cream cheese, and maple syrup to the mixer and blend until thick and fully whipped.

• 1 pint heavy whipping cream

• 8 oz cream cheese, softened

• 2 tbsp maple syrup

4.

Crush 3-4 cookies and set aside.

• 9 oz Thin Ginger Cookies

5.

To assemble add cream to the bottom of the bowl, layer with cookies, then another layer of whipped cream. Moving forward the layers will be cream, carrot filling, cookie. Repeat until the final layer of whipped cream is on top. I like to use two different rubber spatulas to help keep the layers distinct. Top cake with your crushed cookies and a sprinkle of cinnamon.

• 9 oz Thin Ginger Cookies

whipped cream:

carrot filling:

6.

Cover and refrigerate at least 6 hours, but ideally overnight.

Carrot Icebox Cake

thetessasmith

Cook

25 min

The final day of my Easter Series! I knew I had to make a dessert, but I just wasn’t going to make a traditional carrot cake. I kept passing these ginger cookies at Trader Joe’s (you can use any ginger cookie you have access to) and just knew there was something there. My mind instantly went to those icebox cakes that my grandmother used to make. Icebox cakes are perfect since they are fully assembled the day before - freeing up precious time the day of! Utilizing a carrot walnut filling (only sweetened with maple syrup!) was a no brainer to make this icebox cake a carrot cake! The whipped cream has tons of texture and carrot cake flavor thanks to the whole block of cream cheese we use. It’s everything you want in a carrot cake, but with like 20% of the effort. I utilized a food processor to make my life even easier, but if you don't have one you can still do this all by hand!

8 servings

US

original

metric

8 servings

US

original

metric

Ingredients

9 oz Thin Ginger Cookies

For the carrot filling:

2 large carrots

1 cup walnuts

¼ cup maple syrup

1 tsp vanilla extract

½ tsp cinnamon

For the whipped cream:

1 pint heavy whipping cream

8 oz cream cheese, softened

2 tbsp maple syrup

Tools

Medium sized bowl or trifle bowl

Food processor

Rubber spatula

Directions

Step 1

Add carrots and walnuts to a food processor. Pulse and blend until the carrots are finely chopped. Then while the mixer is going, stream in the maple syrup. Stop the mixer and add the cinnamon and maple syrup. Mix again until the carrots and walnuts are finely chopped and everything is coming together.

2 large carrots

1 cup walnuts

¼ cup maple syrup

1 tsp vanilla extract

½ tsp cinnamon

Food processor

Step 2

Set aside and quickly rinse out the mixer.

Step 3

Add heavy cream, cream cheese, and maple syrup to the mixer and blend until thick and fully whipped.

1 pint heavy whipping cream

8 oz cream cheese, softened

2 tbsp maple syrup

Food processor

Step 4

Crush 3-4 cookies and set aside.

9 oz Thin Ginger Cookies

Step 5

To assemble add cream to the bottom of the bowl, layer with cookies, then another layer of whipped cream. Moving forward the layers will be cream, carrot filling, cookie. Repeat until the final layer of whipped cream is on top. I like to use two different rubber spatulas to help keep the layers distinct. Top cake with your crushed cookies and a sprinkle of cinnamon.

9 oz Thin Ginger Cookies

For the whipped cream:

For the carrot filling:

Medium sized bowl or trifle bowl

Rubber spatula

Step 6

Cover and refrigerate at least 6 hours, but ideally overnight.

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